Chicken Parmesan As Made By Chris Nasatrini
Make a classic favorite gourmet with chef Chris Nasatrini's recipe for chicken Parmesan. Crispy breaded chicken breasts smothered in white wine-tomato sauce and melted mozzarella cheese make for a comforting and delicious meal that's perfect for any occasion.
for 4 servings
- 1 lb boneless, skinless chicken breast (455 g)
- kosher salt, to taste
- black pepper, to taste
- 1 cup all-purpose flour (125 g), plus 2 tablespoons divided
- 3 large eggs
- 1 cup plain breadcrumbs (115 g)
- 1 lemon, zest
- 1 cup white wine (240 mL), plus 1 tablespoon, preferably Pinot Grigio, divided
- ½ cup panko bread crumbs (25 g)
- ¼ cup grated parmesan cheese (25 g), plus more for serving
- 3 tablespoons olive oil, plus more for frying
- 4 cloves garlic, minced
- ¼ teaspoon red pepper flakes
- 2 bay leaves
- ½ cup chicken stock (120 mL)
- 14 oz crushed tomato (395 g), 1 can, such as San Marzano
- 2 tablespoons tomato paste
- 2 tablespoons dried oregano, plus more to taste
- ¼ cup fresh flat-leaf parsley (10 g), chopped, plus more for garnish
- ¼ cup fresh basil leaves (10 g), sliced
- ½ cup shredded mozzarella cheese (50 g)
- spaghetti, cooked noodles, for serving
- Calories 815
- Fat 24g
- Carbs 87g
- Fiber 6g
- Sugar 9g
- Protein 56g
Estimated values based on one serving size.
- Using the bumpy side of a meat mallet, pound each chicken breast until ½-inch (1 ¼ cm) thick. Season with salt and black pepper to taste.
- Add 1 cup (125 G) of flour, the eggs, and the plain bread crumbs to 3 separate shallow dishes.
- Season flour with salt, pepper, and the lemon zest. Stir to combine.
- Season the eggs with salt and pepper, and add 1 tablespoon of white wine. Stir to combine.
- To the bread crumbs, add the panko, remaining 2 tablespoons flour, and Parmesan. Stir to combine.
- Working 1 piece at a time, coat the chicken in the flour, shaking off any excess, then in the egg mixture, then in the bread crumbs. Transfer to a baking sheet lined with cling wrap and refrigerate for 10 minutes.
- Heat a large cast-iron skillet over medium heat. Add enough olive oil to come ¼ inch (6 mm) up the sides of the pan. Working in batches, fry the chicken until lightly browned, 2-3 minutes per side. Drain on paper towels.
- Preheat the oven to 350°F (180°C).
- Wipe out the pan with a paper towel. Return to medium heat and add 3 tablespoons of olive oil, the garlic, red pepper flakes, and bay leaves. Cook until fragrant, 1-2 minutes.
- Add the remaining cup of white wine and the chicken stock. Cook until the liquid is reduced by half, stirring occasionally.
- Stir in the crushed tomatoes and tomato paste. Season with pepper, then add the oregano, crushing between your hands to release more flavor. Simmer the sauce for 5 minutes, until thickened slightly. Add the parsley and basil and stir to incorporate.
- Remove the bay leaves from the pan. Create a bit of space in the center, then return the chicken to the pan. Spoon the sauce over the chicken.
- Sprinkle the mozzarella and more oregano over the chicken pieces.
- Bake for 10-15 minutes, until the cheese is bubbly and melted and the chicken is cooked though. Set the broiler to high and broil for 1-2 minutes, until the cheese browns lightly.
- Serve the chicken with spaghetti that's been tossed in the excess sauce. Garnish with parsley and Parmesan cheese.
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