Think You’ve Had Good Chicken Parm? Wait Until You Try THIS!

Today we are making Chicken Parmesan 2 ways! This is one of my all time childhood favorites and I have been working tirelessly to develop the PERFECT recipe… and I think this is it! We included the chicken parm sandwich because… well.. it’s delicious! Let’s #makeithappen

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Full Recipe with step by step instructions & ingredients: https://mrmakeithappen.com/chicken-parmesan/

Shopping List:
2 Boneless Skinless Chicken Breasts
2 eggs
1 cup Panko bread crumbs
2 cups Flour
1/2 cup grated parmesan cheese
1-2 cups cooking oil (for frying)
Fresh Mozzarella (specialty cheese section)
Fresh basil (and oregano – optional)
Salt, pepper, garlic, onion powder, Italian Seasoning
1 jar of your favorite brand marinara sauce or from scratch – below
1 lb spaghetti noodles

Sauce:
1 28oz can crushed tomatoes
3-4 cloves minced garlic
1/2 diced onion
2 tbsps tomato paste
salt, pepper, onion powder, italian seasoning (to taste)
sugar (to taste – balance natural acidity of tomatoes)

one of my all-time favorite Italian
recipes is chicken parmesan I wanted to
make it for you guys today but I
couldn’t decide if I wanted to make the
chicken parm sandwich or just
traditional chicken parm with spaghetti
so I said what the hell let’s make both
meet me in the kitchen let’s make it
happen all right guys first things first
we need to prep our chicken today we
have two boneless skinless chicken
breasts we’re going to Butterfly those
and use a meat mallet to get them nice
and thin that’s the trademark for
chicken parmesan that’s what we’re doing
today you can do that with a rolling pen
or meat mallet like we’re using today as
well little Saran Wrap put it in a
Ziploc bag to get the chicken breast
butterfly you just want to use a nice
sharp knife Lay Your Hand flat across
the top and then we’re going to make a
like a slice right down the
middle turn it so the camera can see and
then just use your fingers as a guide
obviously protect your fingers from the
sharp blade but we want to go ahead and
basically split this in
half and then we’re going to use the
meat mallet to pound it nice and
flat you can already buy these uh from
the grocery store a lot of times
nowadays already thin so if you can find
a nice thin sliced chicken breast at
your local grocery store then that’s a
good option as
well so another option here is to leave
it just like this and you can have one
of those big platters of chicken
parmesan it presents nicely so for the
pasta I’m going to leave it whole do a
nice big platter present presentation
and then for the sandwich we’re going to
do it the traditional way that I usually
do it which is just cutting it in
half that way you guys can see both
preparations and you can decide how you
want to do it same recipe for ve chops
if you can find find some ve you can do
the same exact thing here also very
popular at a lot of Italian restaurants
is a ve parmesan so for those of you
guys that like red meat it’s a good
option for you and if a lot of times
you’ll see that’s kind of where the
Tinder loin gets pulled from so you’ll
see there’s a little bit of a hole there
that’s no big deal because we’re going
to top it with mozzarella cheese and
you’ll never see it not going to impact
the recipe and it’s super common with
boneless skinless chicken breast because
that’s where they remove The Tender Loin
and that’s how you get your chicken
tenders all right so we have two parted
out pieces one whole piece we’re going
to pound these flat and then we’re going
to get them season all right guys all
the trt kicked in and I broke my meat
mallet but we have a rolling pen and
this works just as well
so you want
to just flatten it
out take your time with this because you
want it to be nice and
thin if you got a textbook laying around
or a cast iron skillet you can use that
too
that my
friends is a flattened whole chicken
breast we’re going to fry that in one
Skillet it’s going present beautifully
set that aside and then prep the other
ones all right guys next up it’s time to
season the chicken so we’re going with
some allpurpose seasoning or blend of
salt pepper garlic onion powder a little
Italian seasoning and just a Sprinkle of
chicken bullan to beef up the chicken
flavor so down with the AP
first let me know in the comments if you
guys like chicken parm would you prefer
it on a sandwich or would you prefer it
with some pasta I like
both perfectly seasoned and ready for
those breadcrumbs next up it’s time to
make our marinara sauce from scratch if
you want you can buy a store bought
Rayos is my favorite but if you want to
make it from scratch this is how you do
it we’re going to go ahead and prep our
garlic and shallot
first all right my friends for the
homemade sauce we’re to get the party
started over medium heat little good
quality olive oil and by a little I mean
like 3 tablespoons we’re going to go
ahead and kind of toast the garlic so
that it infuses its flavor into the
olive oil which is going to infuse its
flavor into our sauce so we got three
large cloves of garlic again medium heat
you don’t want the garlic to burn
but you want it to kind of wake up and
deliver some of its flavor to the
sauce so just get that in that olive oil
kind of move it around a little bit
it’ll start to get fragrant it’ll start
to turn like a light shade of brown
that’s when you know you got it right
where you want
it once the garlic gets where you want
it in goes one dice shallot or two small
shallots this is one large
shallot we’re going to go ahead and give
that a mix as
well next up we’re going to add Our
tomato paste
two big tablespoons of
that some red pepper flakes you want to
get that in there early so it can kind
of Infuse its flavor as
well then going to turn the heat down a
little bit give that a mix to
combine and just kind of toast
everything wake all the flavors up all
the
aromatics oh man smells good now at this
point we’re going to go ahead and add in
our crushed tomatoes if you can find S
Mar they’re sweet and delicious a little
bit more expensive but I promise they’re
worth it especially if you’re making
sauce from scratch but use whatever you
have on hand we’re going to give that a
good
mix add in our
basil and just let that simmer for about
an hour I’m going thin this out with
just about 1/4 cup of water most of it
will evaporate
anyway or reduce cook down but that’ll
just help kind of give us the
consistency that we’re looking for here
give that a mix we’ll fish out of the
we’ll fish out the uh basil leaves at
the end and we’ll season The Taste
towards the end as well once the flavors
have time to develop as everything kind
of just simmers on low all right guys
real simple preparation for the garlic
bread basically we got a hogy roll here
we’re going to use a serrated blade to
cut that just want to open it up so we
can fit our chicken parm on
there try to leave it intact the best
you
can then we’re going to add a little
garlic and herb seasoning to some melted
butter along with some fresh parsley and
a little garlic paste that’s going to
flavor up our
bread tons of flavor coming with that
chicken Palm give it a little
whisk or beat it with a
fork and we’re going to take that and
slather that on our bread
here just a nice light layer nothing
crazy on both sides making a mess but
that’s part of the
gig that’s what you want to see right
there go ahead and pop that in the oven
for about 5 6 minutes toast it up a
little bit then we’re going to add our
chicken parm to it it’ll go back in the
oven one last time you got yourself a
chicken parm sandwich now we have some
perfectly seasoned chicken breast we’re
going to drop that in the egg wash then
we’re going to add it to our seasoned
breadcrumbs that we added some fresh
parmesan too very important to add that
fresh parmesan definitely a cheap Cod
when it comes to chicken parm makes a
big difference in my opinion we’re go
ahead and make sure that this is evenly
coated like so then we’re going to fry
that up at 350° until it’s golden brown
and beautiful and fully
cooked all right guys oil is up to 350
in goes quite possibly the largest
chicken parm I’ve ever made place it in
there
gently just let it fry up until it’s
golden brown and beautiful we’re looking
for 165° internal temperature on the
chicken we’re not going to get it there
in the oil we’re going to finish it in
the oven with the mozzarella the
parmesan all that good stuff make sure
it gets nice and golden brown and
beautiful then we’ll plate this up with
a little pasta all right guys so once
the chicken’s fresh out of the grease
just hit it with just a pinch of
finishing salt that’s going to ensure
that we got the flavor that we’re
looking
for just a little bit and then freshly
grated Parmesan cheese
and then fresh mozzarella pop that in
the oven until the cheese is
melted a nice Brown bubbly textur is
formed and then we’ll plate
this all right guys now it’s time for
the sandwich we’re to go ahead and cut
this into bite-sized pieces you can hear
how crispy it is
plenty of
cheese going to take our
sauce get a little layer of that in
there
first get that chicken in
there I don’t know which one I want to
eat more little bit more
sauce then we’ll hit that with some
fresh parmesan a little
parsley got yourself a sandwich
all right guys we’re going to Plate the
classic chicken parm up alongside some
spaghetti little fresh shave parmesan a
little extra parsley this is the part
why I say brace yourself for a trademark
money shot say it with me guys looking
good the only thing left to do is dig in
for the taste test but before we do that
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Bell turn notifications as well all
right guys I got my knife and my Fork
the biggest dilemma that I have right
now is I don’t know which one I want to
try first let me know in the comments
which one you’re digging into also let
me know if you think you can polish off
this full plate here cuz this is an
incredibly Hefty serving of chicken
parm I think we’re going to go with this
first I’mma steal a little extra
marinara cheers
playing with these noodles
now I need to go in there and get some
noodles now
y yeah
mhm to get the thing to get the to get
the J Jesus Christ so once your counter
looks like a tattoo session is about to
take place it’s time to flatten out the
chicken so grab your meat mallet
that’s got to go on the bloopers right
there did it
break yep