Three Cheese Chicken Parmesan
Three Cheese Chicken Parmesan is one of our favorite winter dinners. I start this chicken dinner by making a marinara sauce, flavored with onion, garlic, and cubanelle peppers. Then, I bread and fry boneless chicken breasts until they’re golden brown and crispy. Next, I top each crispy cutlet with the sauce and parmesan, provolone, and mozzarella cheese. Finally, I bake the chicken just until the cheese melts. We like this chicken dish for several reasons. First of all, I like that I can make this dish in less than one hour. Secondly, I like that parts of this dish can be made ahead of time. I often make the sauce and fry the chicken early in the day. Then, I top the chicken with the sauce and cheese and bake it right before serving it. And, finally, we all love the crispy chicken, the zesty sauce, and the melted cheese topping.
The Equipment I Used
- A Cast Iron Skillet- I like to fry my chicken cutlets in a cast iron skillet. But you can use any frying pan.
The Ingredients Needed for Three Cheese Chicken Parmesan
- Chicken- I always use Bell and Evans chicken because I feel that it is the most tender. Use boneless skinless chicken breasts.
- Tomatoes- I like to use Pomi strained tomatoes that come in a box, because they are not acidic. But you can also use canned plum tomatoes.
- Chicken Stock- I like to use my homemade chicken stock. The recipe is attached below.
How I Made my Chicken Parmesan
- First, I made the sauce.
- Next, I fried the chicken. It’s important to not burn the chicken. Watch the pan constantly, because the chicken will cook quickly.
- Finally, I topped each chicken cutlet with the sauce and all the cheeses. I baked it until the cheese was all melted.
If you like crispy chicken and melty cheese, you need to try this amazing Three Cheese Chicken Parmesan.
Three Cheese Chicken Parmesan
Ingredients
- 1 tbsp. extra virgin olive oil
- ½ cup minced onions
- 2 tbsp minced garlic
- 1 box Pomi strained tomatoes, or 28 oz. plum tomatoes, pureed
- 1 cubanelle pepper, with a slit cut in the side
- ¼ tsp. kosher salt
- ½ tsp. crushed red pepper flakes
- 1 tsp. sugar
- 1 tbsp. fresh oregano
- ½ cup chicken stock
- 2 boneless skinless chicken breasts
- ⅔ cup all purpose flour
- ¼ tsp. black pepper
- 2 beaten eggs
- 2 cups plain dried breadcrumbs
- 2 tbsp. each minced fresh rosemary, thyme, and oregano
- 1½ cup grated Parmesan cheese
- 1 cup vegetable oil
- 1 cup shredded fresh mozzarella cheese
- 1 cup shredded provolone cheese
Instructions
- Preheat the oven to 350 degrees.
- Begin by making the Marinara Sauce: in a Dutch oven heat the olive oil on low heat and cook the onions and one tablespoon of the garlic until they're soft. Add the tomatoes, sugar, a tablespoon of the oregano, the cubanelle pepper, chicken stock, a half teaspoon of the kosher salt, and a quarter teaspoon of red pepper flakes. Simmer uncovered while you fry the chicken. Remove the pepper.
- Split each breast in half, so that you have 4 thin cutlets. Using a meat pounder, pound them even thinner. Prepare a dredging station with three bowls: fill the first bowl with the flour and a quarter teaspoon each of salt and pepper. Fill the second bowl with the eggs. Fill the third bowl with the breadcrumbs, a quarter teaspoon each of the kosher salt and red pepper flakes, a tablespoon of the minced garlic, the herbs, and one cup of the Parmesan.
- Heat a cast iron skillet with a quarter inch of the vegetable oil on medium high heat. The oil is ready when a small piece of chicken sizzles immediately. Dip each piece of chicken in each of the three bowls- first flour, then eggs, and finally breadcrumbs. Fry two cutlets at a time until they're golden brown on each side and cooked through. Drain the chicken on a wire rack over a baking dish.
- When all the chicken is cooked. Top them with a spoonful of sauce (you can freeze the rest of the sauce). Then sprinkle on mozzarella, provolone, and a half cup of the parmesan cheese. Bake until the cheese is melted, about 5 minutes.
