This is without a doubt the best Chicken Parmesan recipe I’ve ever tried! Here you’ll learn how to make chicken parmesan with a perfectly crisp golden breaded exterior, a moist interior, a delicious fresh homemade flavor, and just the right amount of gooey cheese.
Why I love this Chicken Parmesan
We’ve probably all had our fair share of mediocre or even bad Chicken Parmesan. You know the kind that’s overcooked, it has little flavor, the breading is so so, the sauce is covering the entire surface of the crusted chicken and absorbs right into the crumbs making it soggy, and the cheese is overcooked and chewy.
This recipe is the opposite of all those negatives. You get:
- A perfectly golden brown crispy parmesan crust. And it’s amazingly crisp thanks to the extra crispy Panko and frying it in olive oil.
- Sauce only covered the cheese which protects that crispy layer of crumbs, so you wont end up with a soggy breading (whats the point of breading if you’re just going to soak it in a wet sauce?).
- It has great flavor throughout. There’s parmesan and herbs in the breading, two kinds of cheese cover the top, basil, onion and garlic in the homemade marinara, and it’s finished with more fresh basil.
- The cheese isn’t overly chewy. If you pull it out of the broiler after just a minute or two it should still be stretchy and gooey.
So, in other words this is the Chicken Parmesan recipe you’ll want for life! Read more »