pan fried chicken parm recipe
The Best pan fried chicken parm recipe
I’m so excited to share with you my family’s favorite pan-fried chicken parm recipe. This dish is a classic Italian-American comfort food that never fails to please. I remember my grandmother making it for me and my siblings when we were kids, and now I make it for my own family.
It’s a staple in our household, and I’m sure it will become one in yours too. The story behind this recipe is fascinating – it originated in Italy, where chicken was breaded and fried, then topped with melted mozzarella cheese and marinara sauce. The dish was later adapted by Italian immigrants who came to the United States, where it became a beloved favorite.
Today, you can find variations of this recipe all over the world, but the essence remains the same – crispy on the outside, juicy on the inside, and full of flavor. The key to making this recipe is in the home cooking technique – breading the chicken with breadcrumbs and Parmesan cheese, then frying it until golden brown. It’s a technique that requires patience, but trust me, it’s worth it.
When you take a bite of that crispy exterior giving way to the tender chicken within, you’ll understand why this recipe has stood the test of time. It’s a dish that’s perfect for any occasion – whether it’s a weeknight dinner or a special gathering with family and friends. And the best part?
It’s relatively healthy compared to other fried foods. By using lean chicken breast and baking instead of deep-frying, we can indulge in this guilty pleasure without feeling too guilty about it. Plus, the marinara sauce adds an extra boost of antioxidants and vitamins from the tomatoes.
Pan Fried Chicken Parm Recipe
This is a crispy, golden pan fried chicken Parmesan recipe. It’s a hearty, comforting meal with a crispy, tender chicken topped with rich tomato sauce and melted cheese.
🥘Ingredients
For the Chicken
For the Sauce
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Pan Fried Chicken Parm Recipe Works
This pan-fried chicken parm recipe is always a good idea for any occasion – whether you’re planning a family gathering or just need a quick weeknight dinner solution.
One of its best features is how easily it can be stored and reheated – simply place it on a baking sheet lined with parchment paper and reheat it in the oven at 350°F (175°C) until crispy again.
You can also serve leftovers as sandwiches or wraps with additional marinara sauce on top.
❓ Frequently Asked Questions About Pan Fried Chicken Parm
Q: What type of breadcrumbs should I use?
For this recipe, I recommend using Panko breadcrumbs or regular breadcrumbs that have been lightly toasted in a pan until they’re crispy.
Q: Can I use frozen chicken breasts?
No, I don’t recommend using frozen chicken breasts for this recipe. Fresh chicken breast is always best for optimal flavor and texture.
Q: How do I prevent the breading from falling off during frying?
To prevent the breading from falling off during frying, make sure your chicken breasts are patted dry with paper towels before dredging them in the breadcrumb mixture.
Q: Can I make this recipe ahead of time?
You can prepare the breadcrumb mixture and store it in an airtight container in the fridge for up to 24 hours before using.
Q: What type of cheese should I use for the Parmesan topping?
I recommend using freshly grated Parmesan cheese for the best flavor.
