Chicken Parmesan

  • 2 quarts oil, for deep-frying
  • White sauce:
  • 1 tablespoon salt
  • 1 teaspoon chopped fresh garlic
  • 1 tablespoon onion powder
  • 1 cup double cream
  • 1 tablespoon garlic powder
  • 1/4 cup butter
  • 1 tablespoon cracked black pepper
  • 1 tablespoon chopped fresh parsley leaves
  • Salt and freshly ground black pepper
  • 4 (6-ounce) pieces boneless, skinless chicken breast (pounded thin)
  • 3 tablespoons freshly chopped parsley leaves
  • 2 cups panko bread crumbs
  • 1/4 cup all-purpose flour
  • 2 eggs, slightly beaten
  • 1 quart favorite store-bought marinara sauce
  • White sauce, recipe follows
  • 8 slices mozzarella cheese
1) Heat oil to 180C.

2) Mix all seasonings together then divide into two parts. Season chicken breast with half of the seasoning on both sides. Add half of remaining seasoning and 3 tablespoons of chopped fresh parsley to breadcrumbs and mix.

3) Dip chicken in flour, then in eggs, then in breadcrumbs. Fry chicken until golden brown, about 3 to 5 minutes.

4) Simmer the marinara sauce in saucepan over medium heat. Place two slices of mozzarella cheese on each breast.

Pour the warmed marinara sauce over the cheese, drizzle with white sauce and serve.

White sauce:

Heat the garlic and double cream in a medium saucepan, until simmering. Turn off heat, add butter and whisk vigorously until fully incorporated. Add 1 tablespoon fresh parsley and season with salt and pepper.

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