Classic Chicken Parmesan

Ingredients

Marinara Sauce

  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 8 garlic cloves, grated
  • 1 tbsp tomato ketchup
  • 2 tsp chilli flakes
  • 6 basil leaves, finely chopped
  • 800g can tomato purée
  • Salt, to taste

Chicken and Assembly

  • 1kg boneless chicken breasts
  • 5 garlic cloves, grated
  • 1/4 cup fresh lemon juice
  • 2 tbsp olive oil
  • 3 large eggs
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp paprika
  • 4 cups breadcrumbs, fresh or store-bought
  • 2 cups all-purpose flour
  • 1 1/2 pcs large bocconcini or use mozzarella
  • Parmesan cheese, grated
  • Vegetable oil (for shallow fry)
  • 2 tbsp finely chopped parsley
  • Salt, to taste

Instructions

Marinara Sauce

  • Heat olive oil in a deep pot over medium heat. Add onion and garlic; stir for roughly 5 minutes. Add tomato ketchup and chilli flakes and cook for another minute. Add tomato purée, basil leaves and salt; bring to a simmer.
  • Cover pot with a lid and cook for 40-50 minutes on low heat.

Chicken and Assembly

  • Preheat oven to 220ºC.
  • Working one at a time, using a meat mallet or a rolling pin, pound your chicken breast until 1/3-1/4inch thick.
  • Combine garlic, lemon juice, and olive oil in a large baking dish. Season chicken cutlets all over with salt and add it to your marinade and turn to coat. Let it marinate for at least 30 minutes.
  • Make a dredging station. Whisk eggs, mix the breadcrumbs with the garlic powder, onion powder, salt. Whisk some salt into the flour.
  • Working with 1 chicken breast at a time and letting any excess marinade drip back into baking dish, dredge chicken in flour, then dip into egg wash, letting excess drip back into bowl. Dredge in breadcrumbs, pressing firmly to adhere, ensuring no bare spots remain. Gently shake off the excess and place cutlets on a rimmed baking sheet. Chill for at least 20 minutes.
  • Pour vegetable oil into a large skillet to shallow fry. Heat over medium heat. Work the chicken in batches and set the fried chicken on a large oven proof baking dish so that all the chicken is in one layer. Avoid stacking. Use two oven proof baking dishes if you don’t have a large one.
  • Once all the chicken breasts are done, spoon over the marinara sauce. Then top the sauce with your bocconcini or mozzarella and then the parmesan. Place in the preheated oven until the cheese melts and is slightly browned (takes 4-5 minutes).
  • Top it off with some parsley & thank us later.

Gouda Tip: Marinara sauce can be made up to 2-3 days in advance and refrigerated. You can also use it while cooking up a yum pasta or pizza.