Chicken parmesan gets a bad rep for a number of reasons. Your usual chicken parmesan will arrive either soggy, drowning in sauce and cheese or dry and deep-fried – thrown on top of some pasta. This chicken parmesan is neither soggy, nor dry, and especially not fried. This chicken parmesan allows you to achieve a crispy chicken that is still tender, and has no melty cheese or sauce on top (except that last shaving a parmesan you see on top of mine – melted ever so slightly by the heat of the still-warm chicken).
Most breaded items are dredged in flour, then egg, then breading. I got the idea of dipping them in garlic butter from a recipe I saw over at simply recipes. It was rather ingenius, if I do say so myself. If you prefer the old-fashioned way, go ahead, but you’ll save a dish if you do it this way.
It’s baked, not fried, which means that you have time to clean up your mess, set the table, sit back and relax – whatever you like for the time that the chicken is in the oven. Using thin-sliced chicken helps it to cook faster, and if you’re a breading freak (like yours truly) make sure you use panko to get them extra crispy, and cut them into “nuggets” to get a higher breading-to-chicken ratio. The nuggets also make it a little more ‘kid-friendly’ – just serve them with the tomato sauce to dip in on the side. 🙂
[ Printable Recipe ]
- 1 lb thin-sliced* chicken breast (cutting into nuggets is optional)
- 1/2 stick butter
- 2 cloves garlic
- 1 1/4 cup panko bread crumbs
- 1/2 cup freshly-grated parmigianno-reggiano (or a mix of parm & pecorino)
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon italian seasoning
- a few grinds of the pepper mill
1. Preheat oven to 450F. Melt butter in small bowl. Add garlic and stir to combine.
2. In a separate bowl (I actually like to use a paper plate, so I can just throw it away when I’m done), mix together bread crumbs, cheese, and seasonings.
3. Dip chicken in melted butter, then bread crumbs, being sure to press it into the bread crumbs for maximum adhesion.
4. Place on parchment-lined baking sheet and cook at 450F for 15 – 20 minutes until cooked through. If you have to brown it more, turn it up to broil at the end, but be sure to keep a close eye on it! You can flip them half-way through, if you like, for more even browning, but you will end up sacrificing some of the delicious breading.
*If you don’t want to buy thin-sliced (it does cost more), you can slice your own and/or pound it thin