The Ultimate Homemade Panko Breaded Chicken Parmesan
This chicken parmesan is the ultimate comfort food. It’s like the most delicious restaurant chicken parmesan you’ve ever had - made in the comfort of your own home. I love this recipe for nights I feel like indulging but want something a little fancy. It’s one of those recipes that will impress anyone you make it for.
Our delicious, flavorful and juicy chicken breast makes it that much better than your average chicken parm. We’d love to see your results on Instagram when you make any of our recipes - tag us with the hashtag #beckandbulow to get featured on our stories!
Humanely Raised Chicken Tastes & Feels Better
At Beck & Bulow, we get a lot of satisfaction from converting people away from eating factory farmed meat. It’s good for the planet, our emotional well-being, our health and our future. We believe eating meat is essential for humans to function at optimal health, but this can only be the case if it’s raised and processed the right way. When it comes to chicken, it’s necessary to use the highest discernment in sourcing. We’re proud to provide delicious chicken from a co-op of family farms, locally raised in sunny Colorado.
Never Ever Given Antibiotics, Steroids Or Hormones
These birds are humanely raised and cage free, with plentiful space to roam freely in cozy, well-ventilated barns with access to the outdoors. They enjoy unlimited access to water and nutritious vegetarian food supplemented with enzymes, essential oils and vitamins.
The chickens frequently relax in their cozy beds made of wood shavings and rice hulls. They are a Cobb Hubbard hybrid breed, carefully selected for the great flavor and consistency of the meat as well as their docile temperament. The barn attendants are trained in chicken behavior and take care to make the environment as naturally supportive as possible.
The Best Chicken Parmesan You’ve Ever Had
For the tomato sauce:
- ½ cup avocado oil
- 1 onion, finely chopped
- 8 cloves of garlic, crushed
- 2 tablespoons double concentrated tomato paste
- ¾ teaspoon crushed red pepper flakes
- 2 28oz cans of tomato purée
- 2 teaspoons of sea salt
- 1 ½ teaspoons coconut sugar
For the rest of the dish:
- 3 packages of boneless, skinless chicken breasts
- 5 cloves of garlic, minced very finely
- ⅓ cup fresh lemon juice
- ¼ cup avocado oil
- 1 ½ teaspoons sea salt, plus more to taste
- 4 eggs
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 4 cups panko breadcrumbs
- 2 cups flour
- 12 oz low-moisture mozzarella
- 8 oz Parmesan cheese, grated
- 3-4 cups avocado oil or bison tallow for frying
- 2 tablespoons parsley, finely chopped
For the sauce:
- Heat the avocado oil over medium heat in a large, thick bottomed pot or Dutch oven. Add in the chopped onion and garlic and stir frequently for about five minutes or until they’re tender but not yet brown. Add in the tomato paste and red pepper flakes. Continue stirring until the tomato paste begins to darken a little bit. Then, add in the cans of tomato purée, sea salt, and coconut sugar. Bring everything to a simmer and place a lid half covering the pot to minimize splattering. Turn the heat down so that the sauce is just barely simmering and continue to cook for about 45 minutes. The sauce should thicken a bit.
For the rest of the dish:
- The chicken should be thawed overnight in the refrigerator, and set out at room temperature for about 20 minutes before preparing. Pat the chicken breasts dry with paper towels.
- Working one at a time and with care, place each chicken breast on a cutting board so that the more narrow side is facing towards you. Hold a large, sharp chef’s knife parallel to the breast and slice along the middle of the long side. Continue to slice until you are very close to cutting all the way through, but not quite - so you can open it up like a book. Place the opened breasts in between sheets of parchment paper or plastic wrap. Use a meat mallet, rolling pin or any other tool you have on hand to pound the meat to about ⅓ of an inch thick (take care not to make it too thin). Set aside.
- In a large baking dish combine the garlic, lemon juice and avocado oil. Generously season the pounded chicken on all sides with sea salt. Coat them in the marinade by flipping on both sides in the baking dish. Set aside for 20 minutes to an hour to marinate.
- While the chicken is marinating, set up three bowls for breading. In the first one, whisk together the eggs, garlic powder, onion powder, and ½ teaspoon sea salt. In the second bowl, place the panko breadcrumbs. In the third bowl, whisk together the flour with ½ teaspoon sea salt.
- One at a time, take the chicken cutlets and let any excess marinade drip off. Then, place the cutlet in the bowl filled with flour and coat thoroughly on all sides. Gently shake off the excess and submerge the chicken in the bowl with the egg wash. Let the excess drip off, and finally dredge the chicken in the panko breadcrumbs. Press firmly with fingers so that the coating adheres to the chicken. Take care that there are no bare spots and an even coating on both sides.
- When all pieces of chicken are breaded, place on a baking sheet and refrigerate for a minimum of 20 minutes or as long as 8 hours.
- Place a wire baking rack inside a large baking sheet with a rim. Set aside.
- Grate the mozzarella and combine with the shredded Paremsan cheese in a medium bowl. Set aside.
- Heat avocado oil or bison tallow in a large pan for frying. Make sure the oil comes up an inch on the sides of the pan. Heat the oil over medium heat until it reaches a temperature of 400 degrees Fahrenheit. Work in batches to avoid crowding the pan in order for the chicken to get perfectly crispy on all sides. When starting a new batch, be sure to use the thermometer and allow the oil to return to 400 degrees Fahrenheit each time. Use tongs to carefully place the cutlets in the skillet and cook for approximately 2 minutes per side until the chicken is cooked to a deep golden brown. As they finish browning, transfer to the prepared wire rack to drain excess oil. Season to taste with sea salt.
- Turn the broiler for the oven on. Place the cutlets in baking dishes in a single layer. Spoon the tomato sauce generously over all the chicken. Top them off with the grated cheese. Place in the oven and broil for about four minutes, or until the cheese is melted and turning golden brown in some spots. Remove the dishes from the broiler and let cool for a few minutes. Sprinkle with chopped parsley immediately before serving.