Perfect Chicken Parmesan Recipe
Anytime I post a pasta recipe on this blog, I usually confess my wish that I had been born into an Italian family. Don’t get me wrong, I also thrive on my meat and potato loving German heritage. I just always dream of the day I can learn how to make something like this Perfect Chicken Parmesan Recipe from an Italian grandmother. Anyone have a Nonna I can borrow for a cooking lesson?
The thing is, a little while ago, I learned through someone I follow on Instagram that chicken parmigiana isn’t even an authentic Italian meal.
It actually originated in the US from Italian immigrants who started using chicken cutlets in place of sliced eggplant in their classic dish called parmigiana di melanzane.
I guess, at the end of the day, I don’t care where or who invented this dish.
I’m just happy it was invented.
What sets this recipe apart from maybe a ‘traditional’ chicken parm, the main ingredient of the breading is… Wait for it… Ritz crackers!
You heard me. Everyone’s favorite cracker for a classic meat and cheese tray, is what makes this buttery coating perfect!
With the addition of a few more simple staple kitchen and pantry ingredients, you have a quick and delicious meal.
Perfect for a simple family dinner or fancy enough to impress any guests that may stop by unexpectedly.
Buon Appetito!
Perfect Chicken Parmesan Recipe
This Perfect Chicken Parmesan Recipe is a fast and easy Italian dinner made with chicken breasts & a simple breading of Ritz crackers & Parmesan.
Ingredients
- 4 Chicken Breasts
- 2 Eggs
- 1 tsp Garlic Salt
- 1 sleeve Ritz crackers, crushed
- 1 cup Grated Parmesan Cheese
- 2 Tbsp Olive Oil
- 2 Tbsp Butter
- 1/2 cup Mayonnaise
- 1 Tbsp Chopped Parsley
Instructions
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If chicken breasts are large or thick, cut in half lengthwise to make 8 thinner/smaller breasts to ensure even cooking. Season both sides of meat with salt and pepper.
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In a bowl, whisk together the eggs and garlic salt.
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In another bowl, combine the crackers and 1/2 cup of the Parmesan.
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Dredge each chicken breast in the egg mixture, then in the cracker mixture, and set the chicken aside on a plate.
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In a large skillet, heat oil and butter over medium heat. Working in batches, fry the chicken and cook until the cracker coating is crispy and golden brown, 3 to 4 minutes on each side. Remove to a sheet pan. Repeat until all chicken is browned.
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Preheat the oven to 400°F. Bake chicken until cooked through.
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Meanwhile, combine the remaining 1/2 cup of Parmesan with mayonnaise, and chopped parsley.
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When the chicken is done, top with remaining mayo/cheese mixture and turn on the broiler. Broil until the cheese is bubbling and golden, about 3 minutes.
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Serve hot with pasta and marinara sauce.
Recipe Notes
Did you make this recipe?
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