Tips

Pound the chicken nice and thin. That’s how restaurants serve chicken Parmesan. Note that your chicken will plump up a little when cooked, so go nice and thin.

For your egg layer, beat the eggs until they are super frothy. This makes the eggs light and airy, which is key to a good egg layer. The trick is to use your fingers to slide excess egg coating off of the chicken gently. It should be wet enough to grip the breadcrumbs but not so much that it eats through the breading.

Make sure that your oil is heated before adding the chicken. This ensures that your breading stays intact, frying immediately. Otherwise it can get soggy, and won’t be the crispiest.

It’s good to bread one to two pieces of chicken at a time, instead of all at once. While your first batch is frying, bread up the next batch. This is what keeps things extra crispy!

Making small adjustments to your heat, up or down, is a necessity during the frying process to ensure your food doesn’t get overly hot or overly cool.

The best mozzarella for melting is low moisture, whole milk mozzarella. Shred from a block, as this melts and tastes best. Avoid pre-shredded cheese if you can.

Bake on a baking sheet instead of in a skillet/casserole dish. This is how we make sure the bottom and sides stay nice and crispy. It leaves plenty of room for the chicken. As you probably know, overcrowding a dish gives you soggy food. It’s all about crispy chicken. You can always spoon marinara sauce on a plate, serving chicken Parmesan on top.

Storage

• You can store any leftovers in an airtight container, refrigerating for up to three days or freezing for up to three months.
• To reheat your chicken Parmesan, allow to thaw completely and bake in a covered casserole dish at 350° for 20-25 minutes, until heated through.