July 26, 2023

Chicken Parmesan with Homemade Marinara

Dive into a flavorful adventure with homemade marinara and golden chicken tenders. Crispy and cheesy, they're topped with a melty mozzarella crown. Served on a bed of tomato sauce with a sprinkle of parmesan and fresh basil, it's a dish that will transport you to culinary bliss. Enjoy with spaghetti or salad for a truly heavenly experience. Bon appétit!

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Course Dinner, Lunch, Main Course

Cuisine Italian

Servings

Ingredients

3/4 cup olive oil divided
1 cup onion yellow, finely chopped
15 ounces tomatoes chopped
15 ounces tomatoes can fire roasted
6 ounces tomato paste can
2 teaspoons basil dried
2 teaspoons sugar
1 teaspoon salt
Black pepper to taste
8 chicken tenders
¾ cup flour all-purpose
1 cup panko
½ cup Parmesan grated. Plus more for serving
2 large eggs
1 teaspoon garlic powder
8 ounces cheese mozzarella , shredded or sliced
basil Fresh basil for service
Salt & Pepper to taste

Instructions

Marinara Sauce:

Heat oil in a large pot or Dutch oven and sauté onions.
Add tomatoes and other remaining ingredients. Simmer for 40 minutes.
Blend with an immersion blender and taste for seasoning.

Chicken Parmesan:

Set a wire rack inside a rimmed baking sheet (you can put foil underneath for easy cleanup)
Set up your dredging station of 3 pie plates each for flour, egg and panko.
Whisk the flour with ½ teaspoon salt and ¼ teaspoon pepper.
Whisk the panko with ½ teaspoon salt and ¼ teaspoon pepper, 1 teaspoon garlic powder and ¼ cup grated Parmesan.
Whisk eggs.
Season chicken with salt and pepper.
Dredge the chicken 1 piece at a time, turning to coat. Shake to remove any excess. Dip the chicken in the egg mixture and press the seasoned panko on the chicken. Transfer to wire rack and repeat with the remaining chicken.
Refrigerate the chicken for 30 minutes and up to 12 hours if making ahead of time.
Heat ½ cup oil in a large skillet over medium-high heat. Add in 2-4 cutlets (do not overcrowd) and cook until the coating is golden brown, about 2 minutes per side; the chicken will not be fully cooked. Transfer to a wire rimmed baking sheet. Repeat with the remaining cutlets.
Preheat the broiler to High.
Add mozzarella on top of chicken cutlets and broil under the broiler until the cheese melts and starts to brown in spots, about 2 – 3 minutes.
Add the tomato sauce to 4 plates, top with two cutlets per plate and sprinkle shredded parmesan and fresh basil on top.
Serve with spaghetti or salad. Enjoy!