Chicken Parmesan | The Quarantine Cook


-1 chicken breast

- I can of tomato sauce puree

-8 oz of fresh mozzarella

-½  of cup fresh parmesan 

-1/4 cups of breadcrumbs 

-1/4 cup of all-purpose flour

-2 eggs beaten

-Pinch of salt & pepper

-Oil for firing (Vegetable, soybean, canola)


-Pour flour onto a plate & season with a pinch of salt & pepper.

-Place breadcrumbs on a separate plate.

-Beat eggs into a shallow dish or plate. 

-Trim any fat/skin off of the chicken breasts (the white parts).

-Slice the chicken in half horizontally as if you were butterflying, only this time slice all the way through to create two pieces. To decrease the cook time you can pound the chicken to make it even thinner. If you would like to do this I recommend covering the chicken in plastic wrap and pounding it with a mallet or the palm of your hand until the breast is ¼ of an inch in thickness.  

-Place a pan on medium-high heat & fill with around 1/4 inch of cooking oil.

-Allow the oil to come to 350 degrees. This will take about 10-12 min on medium-high heat. (The temperature of the oil can be tested by flicking in some of the breadcrumbs. What you want to see is for them to begin to bubble instantly. They should begin to turn golden, if they turn black instantly and start to smoke your oil is too hot. In that case, remove the pan from the heat for 5 minutes then test again.

-Dredge the chicken pieces in the flour (to dredge means coat lightly). 

-Transfer the floured chicken to the egg dish and roll until fully covered with egg.

-Transfer the chicken from the egg to the breadcrumb plate, and turn until fully coated with breadcrumbs.

-Fry the chicken in oil for around 3 minutes. You’re looking for the breading to turn golden brown. Check the chicken by lifting it slightly with tongs, once you have that golden brown color then flip and fry for an additional 2 minutes on the other side. (time will vary depending on thickness.

-Once fired, cover each piece of chicken with a spoon full of a cup of tomato sauce.

-Lay fresh mozzarella over the sauce.

-Top everything off with fresh parmesan cheese. 

-Broil on high for 5 minutes or until the cheese is golden and bubbling.