House Favorite Chicken Parmesan

The Viral Restaurant Chicken Parm Made Me Do It.

WOW GUYS this is a golden, cheesy, over-the-top crispy chicken parm, and it is so good!

This idea came into my life by way of Instagram – I found myself watching basically all the videos from Carbonara restaurant of their viral dish (chicken parmesan alla vodka) which is a saucy, bubbling skillet of mozzarella with vodka sauce that gets dramatically poured out over these huge crispy chicken cutlets.

And I was like, I need to try that. Pronto.

So I just did the full thing, right at home:

Fried the chicken cutlets

Sponsored by DeLallo

The viral restaurant chicken parm made me do it. Think: shatteringly crisp chicken cutlets, a bright, simple San Marzano tomato sauce, and a molten, bubbly blanket of cheese that gets dramatically poured over the top. It’s over-the-top in the best way, and yes, it’s wildly delicious.

This idea hit after I fell down an Instagram rabbit hole of Carbonara restaurant’s viral chicken parmesan alla vodka. I had to try a version at home, pronto. So I did: fried the cutlets, simmered a quick tomato sauce, broiled a cheesy cap, and slid that golden, bubbly goodness right over the chicken. Add garlic bread and a salad and you’re in a very happy place.

I used DeLallo San Marzano Style Crushed Tomatoes for the sauce, and the flavor was shockingly good for how simple it is—sweet, salty, and just sharp enough that I was eating it by the spoonful. This is absolutely on my first-cook list for the new kitchen.

House-Favorite Chicken Parmesan

Total time: 1 hour
Yield: 4 servings

Description
Golden, cheesy, over-the-top crispy chicken parmesan with a quick San Marzano tomato sauce, easy fried cutlets, and a dramatic pour of molten, broiled cheese.

Ingredients

Crispy Chicken

• 1 lb chicken breasts, sliced in half horizontally (4 large, flat pieces)
• 1 1/2 teaspoons salt, plus freshly ground pepper
• 1/2 cup flour
• 2 eggs, beaten
• 1 cup panko breadcrumbs + 1 cup traditional breadcrumbs
• Neutral oil for shallow frying (see notes for air fryer)

San Marzano Tomato Sauce

• 2 tablespoons olive oil
• 2 shallots, minced
• 2 tablespoons tomato paste
• 1 (28-ounce) can San Marzano Style Crushed Tomatoes (I use DeLallo)
• 1 teaspoon salt

Cheesy Top Layer

• 1 cup shredded mozzarella
• 1/2 cup freshly grated Parmesan

Optional Sides

• Garlic bread
• Green salad or kale salad

Instructions

1. Season and prep: Pat chicken dry. Season both sides with 1 1/2 teaspoons salt and pepper. Set up three shallow bowls: flour (with a pinch of salt), beaten eggs (with a pinch of salt), and mixed breadcrumbs (with a pinch of salt).
2. Bread the chicken: Dredge each piece in flour, shaking off excess. Dip in egg, then press into breadcrumbs to coat thoroughly.
3. Fry the chicken: Heat 1–2 inches of oil in a wide skillet over medium-high heat. When hot, fry chicken 2–4 minutes per side until deeply golden and cooked through (165°F). Transfer to a rack or paper towels to drain.
4. Make the sauce: Warm olive oil in a pot over medium heat. Sauté shallots 3–4 minutes until soft. Add tomato paste; cook 2–3 minutes to caramelize. Stir in crushed tomatoes and salt. Simmer 15–20 minutes (or longer if you like).
5. Broil the cheese (per serving): Heat broiler on high. Spoon about 3/4 cup sauce into a small oven-safe pan. Sprinkle 2–3 tablespoons mozzarella in the very center of the sauce, keeping a visible ring of sauce around the edges. Add a pinch of Parmesan. Broil 4–5 minutes near the top of the oven until the cheese is bubbly and deeply golden.
6. The dramatic pour: Working carefully, tilt the hot pan over a plated chicken cutlet so the bubbling cheese and sauce slide out over the top. Repeat for remaining servings. Serve immediately with garlic bread and salad.

Notes

• Sliding cheese tip: Don’t let the cheese touch the sides of the pan—keep a ring of sauce around it or it will stick and won’t slide out cleanly.
• Air fryer option: Spray breaded chicken liberally with avocado oil. Air fry at 375°F for 6–9 minutes, depending on thickness, until golden and 165°F internally.
• Breadcrumb blend: The mix of panko + traditional breadcrumbs gives you maximum crunch with a classic flavor.

Thank you to DeLallo for sponsoring this recipe.

Made a quick little San Marzano tomato sauce

Broiled that cheesy pan

Poured it in very dramatic fashion over the top of the chicken.

Just IMAGINE IT. It’s crispy, molten cheesy, saucy… so incredibly good. Now imagine it with garlic bread and salad all together on the plate.

I used DeLallo San Marzano Style Crushed Tomatoes for the sauce and the whole thing was shockingly good. It’s so simple, but the quality of the tomatoes, the oil, shallots, salt? It’s sweet and salty and just sharp enough to be interesting, and I was just eating it straight.

We are in the middle of a kitchen remodel and I’ve already decided, this will be one of my first (if not THE first) meals I make in the new kitchen.

Watch How To Make This Chicken Parmesan

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House Favorite Chicken Parmesan

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5 from 1 review

Author: Lindsay

Total Time: 1 hour

Yield: 4 servings 1x

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Description

Golden, cheesy, over-the-top crispy chicken parmesan! Homemade San Marzano tomato sauce, easy fried cutlets, and molten bubbly cheese.

Ingredients

Units
USM

Crispy Chicken:

1 lb. chicken breasts, sliced in half horizontally (4 large, flat pieces)
1 1/2 teaspoons salt + freshly ground pepper to taste
1/2 cup flour
2 eggs, beaten
1 cup panko breadcrumbs + 1 cup traditional breadcrumbs (see notes)
oil for frying (see notes for air fryer)

San Marzano Tomato Sauce:

2 tablespoons oil
2 shallots, minced
2 tablespoons tomato paste
1 28–ounce can San Marzano Style Crushed Tomatoes (I use DeLallo)
1 teaspoon salt

Cheesy Top Layer:

1 cup shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese

Optional Extras:

Garlic Bread
Green Salad
Kale Salad

Cook Mode

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Instructions

Prep the Chicken: Season the chicken, front and back, with salt and pepper. Prepare three bowls: flour, egg, and panko + breadcrumbs. Add a pinch of salt to each bowl, stirring to combine.
Coat the Chicken: Dredge the chicken in the flour until coated, shaking off excess. Then dip in the egg, and finally, press into the panko / breadcrumbs to coat.
Fry the Chicken: Heat a shallow layer of oil (1-2 inches) in a wide skillet. When the oil is hot, add the chicken and fry for a few minutes on each side, until golden brown and cooked to a minimum temp of 165 degrees.
Make the Sauce: Heat the olive oil in large pot over medium heat. Add the shallots; sauté for 3-4 minutes. Add the tomato paste; sauté for another 3-4 minutes. Add the San Marzano tomatoes and salt; simmer for 15-20 minutes, or as long as you have.
For Each Serving, Broil the Cheese: Turn the broiler on to high. Transfer 3/4 cup of your sauce into a small oven-safe pan (I use this oven-safe ceramic nonstick). Add 2-3 tablespoons of mozzarella to the very center of the pan, in an even layer, on top of the sauce. Sprinkle with a tiny bit of Parmesan. Broil for 4-5 minutes near the top of the oven, until the cheese is very golden brown and melty.
The Most Fun Part: Working quickly and carefully, gently tilt the hot pan over the chicken on a plate, so the sauce + bubbling browned cheese slides out on top of the chicken. Serve with garlic bread and salad if you want. OH MY WORD! How fun?! And it’s so cheesy, crispy. over the top and delicious.

Notes

For best results – you don’t want the cheese to touch the sides! Keep a ring of sauce visible around the outside, otherwise the cheese will stick to the edges and it won’t slide out of the pan.
To Air Fry: coat each piece liberally with avocado oil spray. Air fry at 375 for 6-9 minutes depending on the size and thickness of your chicken pieces. (You want to hit 165 degree internal temp.)

Prep Time: 15 minutesCook Time: 45 minutesCategory: DinnerMethod: StovetopCuisine: Italian

Keywords: chicken parmesan, san marzano tomatoes, italian recipe, italian dinner

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