Beth's Chicken Parmesan
Beth Le Manach of is making a scrumptious dish with homemade sauce and toppings.

Ingredients for Chicken

  • 4 Chicken breast cutlets, salted to taste 24-hours before serving
  • 1/3 cup (35g) flour
  • 1/3 cup (50g) bread crumbs
  • 1/3 cup (50g) panko crumbs
  • 1 ½ tsp (7.5ml) Italian seasoning
  • salt and pepper to taste
  • 1/3 cup (30g) freshly grated parmesan cheese
  • 1 egg, beaten
  • vegetable oil for frying

Ingredients for Sauce

  • 1 15-ounce (443ml) can tomato sauce
  • 2 garlic cloves, minced
  • salt and pepper to taste
  • 1 tbsp (15ml) olive oil

Ingredients for Topping and Serving

  • 1 cup (100g) shredded mozzarella cheese
  • ½ lb (230g) bucatini pasta or spaghetti
  • 15 cherry tomatoes
  • drizzle of olive oil
  • salt and pepper to taste

Ingredients for Garnish

  • fresh basil
  • parmesan cheese shavings

Beth’s Chicken Parmesan - Home & Family

Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes


1. Preheat oven to 425F (218C).

2. Start by boiling salted water for pasta.

3. Then prepare the sauce and allow it to simmer. In a medium sauce pot add 1 can of pure tomato sauce, garlic, salt and pepper to taste, and olive oil. Set to simmer

4. Then cook pasta. 1 bunch the size of a quarter enough for 2 people so just double that for

5. Prepare the dipping/coating station: Place Flour in one shallow bowl, then in a second bowl place the Italian Bread Crumbs, Panko Bread Crumbs, Italian Seasoning, Parmesan cheese and in the third bowl add the beaten egg .

6. Dip the chicken in the flour on both sides to coat, then the egg on both sides, then the panko cheese mixture until covered on all sides with the crumbs.

7. Then in a small bowl toss the cherry tomatoes with a drizzle of oil olive, salt and pepper. Place them on a rimmed baking sheet and place a roasting rack on top. Set aside.

8. Fry chicken in a cast-iron pan with at least 1″ of oil. Hallmark of a great chicken parm is a crispy exterior. You need to have enough oil that can withstand a high smoke point. Like vegetable oil or canola. Do no use olive oil as it has a low smoke point and can’t get to a high enough temperature without smoking. The cast iron pan will keep the heat even and consistent and is great for frying.

9. Once the oil is hot, fry chicken on both sides until golden brown. Transfer to the rimmed baking sheet fitted with the roasting rack. This preserves the crispness.

10. Place only 1-2 tbsp of sauce on each chicken cutlet. Be sure to leave a perimeter of crispy breading around the chicken. Place shredded mozzarella on top.

11. Bake chicken at 425F for 10-15 minutes until chicken is cooked through and cheese is melted.

12. Meanwhile, drain pasta. Place pasta in a pot with sauce, mix to combine. Allow pasta to rest at room temp, and then reheat right before serving.

13. Place chicken on plate, garnish with thin chiffonade of basil. Twirl pasta with serving fork or carving fork, transfer to large spoon, place two swirls on plate. Garnish with parmesan shavings made with a potato peeler. Add a tiny basil leaf to each pasta mound. Add roasted cherry tomatoes around pasta.

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