Day 10 of your Advent wine journey calls for a comforting classic: Chicken Parmesan. This deliciously crispy, golden-brown chicken topped with homemade marinara and gooey melted cheese is a satisfying dish that pairs perfectly with your Advent wine. Whether you’re enjoying this at a cozy dinner with friends or a festive gathering, this timeless recipe is sure to be a crowd-pleaser.
Yields: 6 servings
Ingredients
Marinara Sauce:
- 3 tbsp extra-virgin olive oil
- 1 small yellow onion, finely chopped
- 6 cloves garlic, finely chopped
- 1 (28 oz.) can crushed tomatoes
- 2 large sprigs basil
- Kosher salt
- Freshly ground black pepper
Chicken:
- 1 cup panko bread crumbs
- 1 tsp garlic powder
- 2 cups finely grated Parmesan, divided
- 3/4 cup all-purpose flour
- 2 large eggs
- 6 (1/4"-thick) boneless, skinless chicken cutlets (about 1 1/2 lbs total)
- Kosher salt
- Freshly ground black pepper
- 1 cup shredded mozzarella
- 1 cup vegetable or canola oil
- Chopped fresh basil, for serving
Instructions
- Prepare Marinara Sauce: In a medium pot over medium heat, heat the olive oil. Add the chopped onion and garlic, stir to combine, and reduce the heat to low. Cover and cook, stirring occasionally, for 10 minutes. Uncover and continue cooking, stirring occasionally, until the onion is translucent, softened, and fragrant, about 5 more minutes.Stir in the crushed tomatoes and basil. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 30 minutes, stirring occasionally. The sauce should slightly thicken and the flavors meld together. Season with salt and pepper to taste. Discard the basil sprigs before serving.
- Prepare Chicken: In a shallow bowl, combine the panko breadcrumbs, garlic powder, and 1 cup of Parmesan. In a second shallow bowl, place the flour. In a third shallow bowl, beat the eggs with 1 tablespoon of water. Pat the chicken dry with paper towels and season with salt and pepper. Dip each chicken cutlet into the flour, shaking off excess, then into the egg mixture, and finally into the panko mixture, pressing gently to adhere the breadcrumbs. In a small bowl, mix together the shredded mozzarella and remaining 1 cup of Parmesan. Set aside.
- Fry Chicken: Preheat the broiler. In a large, heavy skillet, heat the oil over medium heat until it reaches 350°F on a deep-fry or instant-read thermometer. (A little bit of smoke is okay.) Set a wire rack over a baking sheet for draining the fried chicken. Working one cutlet at a time, carefully fry the chicken until the first side is golden brown, about 1 minute. Flip the chicken and fry until golden brown on the other side and you hear the sound of frying becoming slightly louder, which means the moisture from the chicken is evaporating, about 1 minute more. Transfer the fried chicken to the prepared wire rack. Repeat with the remaining chicken.
- Broil: Spoon some marinara sauce over each piece of chicken and sprinkle generously with the mozzarella-Parmesan mixture. Broil the chicken, watching carefully, until the cheese is melted and has golden brown spots, about 2 minutes.
- Serve: Transfer the chicken to serving plates, sprinkle with fresh basil, and serve with the remaining marinara sauce on the side.