Description
This classic Chicken Parmesan recipe features tenderized chicken tenderloins breaded with a flavorful mixture of panko, Parmigiano Reggiano, and Italian herbs, pan-fried to a golden crisp, then topped with melted fontina cheese and a rich homemade or store-bought marinara sauce. Finished under the broiler for a bubbly cheese topping and garnished with fresh basil, this dish serves as a comforting and satisfying Italian-American favorite, perfect for a family dinner or entertaining guests.
Ingredients
Chicken
- 2 lbs chicken tenderloins
- 2 teaspoons salt, divided
- ¾ teaspoons freshly ground black pepper, divided
Breading
- 1½ cups panko breadcrumbs
- ¾ cup grated Parmigiano Reggiano, divided (about 75 g)
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ cup all-purpose flour
- 3 large eggs
Other
- Olive oil, for cooking (about ⅛ inch depth in skillet)
- 1½ cups homemade or store-bought marinara sauce (such as Rao's or Victoria)
- 6 oz fontina cheese, shredded (about 1½ cups)
- 3 tablespoons fresh chopped basil
Instructions
- Prepare the Chicken: Using kitchen shears, trim any white tendons from the ends of the chicken tenderloins. Gently flatten each tenderloin to an even ¼-inch (6 mm) thickness using the palm of your hand. Season all over with 1¼ teaspoons salt and ½ teaspoon black pepper.
- Make the Breading Mixture: In a large shallow bowl, combine panko breadcrumbs, ¾ cup grated Parmigiano Reggiano, dried oregano, dried thyme, remaining ¾ teaspoon salt, and remaining ¼ teaspoon black pepper. Mix thoroughly to distribute ingredients evenly and break up any cheese clumps.
- Set Up Breading Station: Place flour in one shallow bowl, beat eggs in a second bowl, and keep the panko mixture in the third. Dredge each piece of chicken first in flour, coating evenly, then dip into the eggs, allowing excess to drip off, and finally coat thoroughly with the panko mixture, pressing to adhere. Arrange the breaded chicken on a baking sheet lined with foil or parchment. You may refrigerate covered up to 8 hours at this stage if desired.
- Prepare Marinara Sauce: Preheat the broiler and position the oven rack about 4 inches (10 cm) from the heating element. Warm the marinara sauce in a saucepan over low heat until it simmers gently. Taste and adjust seasoning as needed; for store-bought sauce, adding a pinch of sugar and fresh basil enhances flavor. Keep the sauce covered and warm.
- Pan-Fry the Chicken: Line another baking sheet with foil or parchment and set aside. Heat about ⅛ inch (3 mm) of olive oil in a large nonstick skillet over medium heat until shimmering. Add 5 or 6 chicken tenders in a single layer and cook until golden brown on the first side, about 2 to 3 minutes. Flip and cook the other side similarly. Remove cooked chicken to the prepared baking sheet. Continue cooking the remaining chicken in batches, adding oil as needed. Adjust heat if chicken browns too quickly before cooking through.
- Broil with Cheese: Evenly sprinkle shredded fontina cheese and the remaining 2 tablespoons of Parmigiano Reggiano over the center of each cooked chicken tenderloin, leaving the edges bare to stay crispy. Place under the broiler until the cheese melts and bubbles, about 1 to 2 minutes.
- Serve: Transfer the chicken to a serving platter or individual plates. Spoon warmed marinara sauce over the cheese-topped center of the chicken, again leaving edges uncovered to retain crispiness. Garnish with fresh chopped basil and serve immediately.
Notes
- You can prepare and bread the chicken up to 8 hours ahead of cooking; keep refrigerated until ready to fry.
- If using store-bought marinara, a pinch of sugar and fresh basil can balance acidity and enhance flavor.
- Adjust the heat while frying to avoid burning the breading before chicken is cooked through.
- Fontina cheese melts beautifully, but you can substitute mozzarella for a milder taste.
- Use kitchen shears to trim tendons for more tender and evenly cooked pieces.
- Serve with pasta, a crisp salad, or garlic bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
