Chicken Parmigiana is one of those dishes that EVERYONE loves...No matter what, it's sure to be a crowd pleaser! But I think this recipe is so good because of the sauce. It's creamy, smooth and just adds so much flavor to the whole ambiance of this family pasta favorite!
Lots of ingredients (most you'll have in your pantry so no worries!) but for the most part, this one is easy peasy!
Here we go, step by step! You ready???
Let's Cook Y'all!
Serves 8
Ingredients:
Misc:
1 package of pasta, cooked according to directions on the box
*1/2 cup reserved pasta water
For the marinara:
4 tbsp olive oil
1 sweet onion, chopped
12 large mushrooms, sliced
1 bunch green onions, chopped
1 bulb of garlic, minced
3 6 oz cans tomato paste
4 tbsp butter
1/2 cup fresh basil, julienned
1/2 cup fresh Italian parsley, chopped
4 cups water
1 14 oz can Fire roasted tomatoes, diced
2 tsp kosher salt
1 tsp black pepper
1 tsp sugar
1/4 cup heavy cream
1 tsp celery salt
3 bay leaves
1 tbsp oregano
1/2 tsp cayenne pepper
To marinate chicken:
4 boneless, skinless chicken breasts
4 cups buttermilk
1 tsp salt
1 tsp black pepper
1/2 cup pickle juice
To bread chicken:
3 eggs, beaten
2 cups all purpose flour
1 tbsp oregano
2 tsp salt
1/2 tsp cayenne pepper
1 tsp garlic powder
1 15 oz Progresso Italian Bread Crumbs
4 tbsp dried parsley
16 slices of mozzarella fresco
Red pepper flakes, optional to garnish
1/2 cup Italian parsley, to garnish
So we're going to start with our chicken! Using a sharp knife, gently slice through each of the chicken breasts until you have 8 thin cutlets.
Next, lay down a layer of saran wrap, then three of the cutlets, and cover with a 2nd layer of saran wrap. Using a rolling pin or mallet, gently pound the cutlets until they are all of equal thickness.
Now it's time to marinate your cutlets! Add the buttermilk, salt, black pepper and pickle juice to a bowl and whisk until well blended. Add chicken cutlets to the marinade, cover and place into the refrigerator for 2 hours or up to overnight.
While your chicken marinates, let's make some creamy marinara! Start by chopping up your veggies and garlic. Add 4 tbsp olive oil to a stock pot and heat over medium heat until your oil sizzles. Add your veggies. Cook until translucent and tender. Add minced garlic and butter. Cook for an additional 5 minutes.
Add all other remaining marinara ingredients. Stir to blend well. Let simmer for 30 minutes, stirring frequently. Season to taste.
To prepare the breading for the chicken:
In a large skillet over medium-high heat, add 3 cups vegetable oil. Heat until the oil sizzles with a droplet of water. That's when you know the oil is ready!
In a separate medium bowl, add bread crumbs, 4 tbsp parsley, 1 tbsp oregano, 2 tsp salt, 1/2 tsp cayenne. Whisk well. Set aside.
Remove chicken cutlets from the marinade and place on to a plate. Add 3 beaten eggs to marinade. Whisk well. Set aside.
In a third bowl, add flour. Set aside.
Now, you're ready to make your chicken parmigiana!
Preheat oven to 375 degrees.
One chicken cutlet at a time, dredge through flour (both sides), then buttermilk & eggs marinade, then breadcrumbs. Place on a platter. Repeat until all cutlets are breaded before frying.
Once breaded, gently place cutlets into the hot oil and fry until golden brown on both sides, 3-5 minutes. Fry in batches so you don't overcrowd the skillet. Set aside on a baking rack to drain.
Place 2 slices of mozzarella fresco on to each breaded cutlet. Repeat with remaining cutlets.
Once all cutlets are topped with mozzarella, place the baking rack into the oven and cook until mozzarella is melted and bubbly, approximately 8-10 minutes.
Let's prepare our pasta!
Using a large pasta serving bowl, add your cooked pasta and sauce together and mix well. Pour in the 1/2 cup reserved pasta water and toss with pasta.
Top with fresh Italian Parsley and drizzle with some extra virgin olive oil. Now all you have to do is add your breaded chicken cutlets! Plate it up honey!!
Shut the front door! Top with some fresh parsley and red pepper flakes (optional) and dig in! Lawdy, this is soooo dang good!
Make extra! They will be coming back for more!
Enjoy!