The secret is all in the breading! Crunchy grissini breadcrumbs bring classic chicken parmesan up to restaurant quality in this easy to prepare, homemade version.
- 3 chicken breast sliced in half and pounded thin
- 6 ounces grissini breadsticks (2 boxes)
- 1/4 cup finely chopped parsley
- 1/2 cup fresh grated parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1 1/2 cup all-purpose flour
- 4 eggs well beaten
- 1/2 cup vegetable oil
- 1 1/2 cups warm tomato sauce
- 8 ounces fresh mozzarella
- Prep the chicken. Slice each chicken breast in half. Using a meat mallet pound the chicken until about 1/2 inch thick all over. Optional tip: Place the chicken breast between two pieces of plastic wrap to pound the meat more easily.
- Make the breadcrumbs. Working in batches, grind the grissini breadsticks in a food processor into small pieces (think smaller than a pea but not fine dust.) In a large bowl or shallow platter, combine the grissini crumbs, parsley, parmesan cheese, salt, and white pepper.
- Bread the chicken. On a large dinner plate, spread out the flour. In a shallow dish, add the well beaten eggs. Set up your ‘breading station’ flour, eggs, breadcrumbs. Working one at a time, dredge each side of the chicken breast in the flour, shaking off the excess. Place each side of the chicken breast in the egg mixture, letting the excess drain off before placing in the breadcrumbs. Press the flour/egg dredge chicken breast into the breadcrumbs on each side, making sure all parts of the chicken breast are well coated. Repeat with every chicken breast.
- Cook the chicken. In a large skillet, heat the oil until shimmering over medium-high heat. Cook the chicken breast 3 to 4 minutes on each side until golden brown and cooked through. For an even golden brown cook, don’t overcrowd the pan and work in batches. Transfer cooked chicken to a sheet pan.
- Broil the cheese. Preheat the oven to broil on high. Top each piece of crispy chicken with a layer of tomato sauce and top with slices of fresh mozzarella cheese. Broil on high for 5 to 7 minutes until cheese is melted and serve.
- Depending on the size of your pan you may need to cook the chicken in 1 to 3 batches and need a little more oil for the next batch. Be sure to let any newly added oil heat up before cooking the next batch of chicken.
- If the broil option is not available on your oven, preheat to 450-500°F.
- If you don’t have a food processor, place the breadsticks in a plastic bag and using a rolling pin or meat mallet to crush into small pieces.
- Technically, you can substitute regular breadcrumbs for the grissini crumbs. If substituting, try adding a little bit of panko crumbs to traditional breadcrumbs for added crunch.
- Category: main dishes
- Method: stove top
- Cuisine: Italian
Keywords: chicken parmesan, crispy chicken parmesan, grissini