Chicken parmesan is a favorite food many people love to have at their favorite Italian restaurant. To make it at home all you have to know is how to make two recipes. First, you need to know how to make a great tasting spaghetti sauce to serve as the foundation for your chicken parmesan. Second, you need to know how to make a great chicken cutlet. Both of these recipes are found here on this site.
Chicken Parmesan that’s restaurant quality
If you have ever tried to make chicken parmesan, chances are you bought some frozen breaded chicken and baked it in the oven. Next you put it on top of a bed of spaghetti with cheese and called it a day. This quite surely leads to less than restaurant quality, and it left you wishing for better. I am here to say that making chicken parmesan is not that hard, and delicious restaurant quality chicken parmesan is only about an hour away made in your own kitchen. Its something we normally have on a weeknight, but we don’t mind cooking either after a long day at work. To prepare for making this meal we have our own frozen spaghetti sauce on hand in our freezer that we just take out and cook in a pot until its warm to eat. This part requires next to no effort. Next we make our chicken katsu recipe which takes about 30 min. For us, its simple enough to dip chicken in flour, egg, and panko and we never buy store breaded chicken. We love the fresh taste of chicken parmesan made in our kitchen.
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Place chicken katsu on a baking sheet, spoon spaghetti sauce on the chicken. Sprinkle parmesan cheese and basil over the sauce.
Sprinkle mozzarella cheese over the top of the chicken katsu. Set aside, preheat over to 375 degrees .
Bring water to boil for spaghetti noodles. When the water is ready, boil spaghetti noodles according to the package directions.
While boiling noodles, bake the chicken katsu for about 10 minutes or until cheese is melted.
Plate spaghetti noodles, put sauce on top of noodles.
Put chicken over the top of the sauce and noodles.
Amount Per Serving
Calories 624Calories from Fat 198
% Daily Value*
Total Fat 22g34%
Saturated Fat 7g35%
Trans Fat 0.02g
Polyunsaturated Fat 3g
Monounsaturated Fat 13g
Total Carbohydrates 52g17%
Dietary Fiber 7g28%
* Percent Daily Values are based on a 2000 calorie diet.
Chef Tips: Making great Chicken Parmesan
Restaurant quality chicken parmesan can be made at home. The key is to use fresh chicken and bread it yourself. Also using homemade sauce will go a very long way toward making your meal even more delicious. If you have your own frozen sauce then also use this tip. Add basil to the sauce after the sauce is warm, and just a few minutes before use add basil to the sauce. Basil is a herb that has a delicate flavor that diminishes if cooked for too long. If you add it at the end of the cooking, then you will achieve more flavor and aroma.
Be sure to use a stock pot that is large enough to boil the noodles, its best too use lots of water (5-6 quarts) in a stock pot that has a heavy bottom. I use a stainless steel stock pot for making noodles. I avoid using nonstick stock pots for recipes that don't need them. It saves on their wear. Aside from that cooking food on high heat can damage nonstick pots.
When making chicken katsu you want to ensure that you time everything to be done at the same time. Warm the sauce in advance, cook the chicken katsu in advance. You can either boil the spaghetti noodles and bake the chicken parmesan at the same time, or you can boil the noodle first then plate the spaghetti and sauce and bake the chicken parmesan on top of the plated spaghetti in the oven.