Chicken Parmesan
Breaded chicken breast fried in avocado oil, topped with tomato sauce, mozzarella, and parmesan. Served over spaghetti.
ModeratePrep: 20 minCook: 30 minServes 4Stovetop
Ingredients
- ●2 lbs chicken breast, pounded to 1/2 inch thick
- ●1 Cup all-purpose flour
- ●2 eggs
- ●1 Cup breadcrumbs
- ●1/2 Cup grated parmesan cheese (plus extra for topping)
- ●Avocado oil for frying (enough for 1/3 to 1/2 inch depth)
- ●1 jar tomato/marinara sauce
- ●1.5 Cup shredded mozzarella cheese
- ●1 lb spaghetti
- ●Kosher salt
- ●Black pepper
Assembly
- 1.Pound chicken breasts to about half an inch thick so they cook evenly.
- 2.Set up three stations: (1) flour mixed with salt and pepper, (2) eggs beaten with a splash of water, (3) breadcrumbs mixed with parmesan cheese.
- 3.Dredge each piece of chicken through flour, then egg wash, then breadcrumb mixture.
- 4.Heat avocado oil in a cast iron pan — you want about a third to half inch of oil. The oil should come a little more than halfway up the chicken.
- 5.Fry each piece about 4 minutes per side until the outside is golden and crispy and the inside is cooked through. Remove and set on a wire rack or paper towels.
- 6.Place fried chicken in a baking dish. Spoon tomato sauce generously on top of each piece.
- 7.Top with shredded mozzarella, then sprinkle parmesan cheese on top of that.
- 8.Bake at 375°F for about 15 minutes to melt the cheese.
- 9.Switch to broil for 1-2 minutes until the cheese is bubbly and browned on top. Watch carefully.
- 10.Cook spaghetti according to package directions.
- 11.Serve the chicken parm over spaghetti with extra sauce on everything.
Photo coming soon
The Story
“Not the healthiest meal, but really, really good. The key is the three-station dredge: flour with salt and pepper, egg wash thinned with a little water, then breadcrumbs mixed with parmesan cheese. Fry it in avocado oil because of the higher smoke point — you want the oil about halfway up the chicken. After frying, top with sauce and cheese and broil it at the end for that bubbly, browned mozzarella on top. I serve it over spaghetti with extra sauce on everything.”
