Chicken Parmesan Recipe

Is success determined at birth or it’s a result of hard work? Let’s do this Chicken Parmesan and see for ourselves!

Italian is the bread of the culinary world. It takes on anything and with a simple twist makes it better. Or at least tastes better because deep frying and breading things has way more health disadvantages than benefits according to current science.

Do a nations’ language influence its cuisine?

Not like another nations culinary heritage would be something to frown upon. Even British food can be charmingly indispensable from our life once we grow to love it. But Italian food does that without trying, unlike other cuisines like for example the French.

French food may be the pinnacle of culinary greatness but achieving success never comes free. Only the worn-out tiles of the kitchen’s floor know how many countless hours of meticulous work -sometimes through generations- needed to place the French cuisine where it is today.

Those layers of croissants have not been folded themselves to accidental perfection. Not to mention the special low water content butter that’s source is still kept hidden from the average baker.

Do flavors determine cultures?

A nation’s kitchen is like its language itself. It seeps into all little crevices of daily life like the smell of onion from the sautéing mirepoix fills all the pores of our existence. A language defines not just a nation but the thought process of its people, much like specific ingredients define a whole cuisine.

The same way as we can borrow ingredients from one cuisine and mix it with another, we can immerse ourselves into a nation’s culture, learn its language and use it in our life.

As much as spices and herbs alter well known flavors of a dish, language has the power to alter life too. However, words are only the manifestation of thoughts, language itself describes the process that lays behind those thoughts.

Do cultures determine flavors?

Much like ingredients, words are also used individually but once taken out of context, translated, they don’t carry the same feelings. Just think about how Bolognese sauce or Pasta Carbonara became something incomprehensible for its homeland.

Once we immerse ourselves in a language, we start to understand the ground-work that governs the actions of its culture. Tasting the flavors of its words is like tasting the individual ingredients of its cuisine. When we know enough to venture into sentences and meals, we are allowed to peek into the very heart of its culture.

We may understand the intricate processes of French with all the sometimes-senseless rules that required to create something that blends the words as silkily as flavors in a Cordon Bleu. We may recognize the simple beauty in the flow of Italian that pleasantly ripples through the air as tomato sauce on the pizza dough.

What does Chicken Parmesan flavors determine?

For the uninitiated eyes differences between success may be invisible but -as many athletes can attest to- being born with talents could straighten a couple of curves on the road to stardom.

While French needed to scrupulously fuss through its rules and exceptions to create the pinnacle of deep-fried existence, Italians just threw together what they had in hands and Chicken Parmesan was born.

Well, in reality Italians already had eggplant Parmesan when they arrived at the US but once they realized that eggplants can be swapped to cheap meat like chicken breast, there was no turning back.

Unfortunately, as it is with words that are taken out of context, back in its homeland wasn’t really understood neither well received. In the States though, it grew into true stardom and even reached the far shores of Australia. It got into Britain too but it seems the closeness to France made things complicated there as Chicken Parmesan is soaked under Bechamel sauce instead of tomato.Chicken parmesan recipe - SunCakeMom

Ingredients

Marinara sauce

  • ½ cup / 125ml Oil
  • 1 medium Onion
  • 1 teaspoon Salt
  • 1 clove Garlic
  • 14 oz / 400g Tomato sauce
  • 1 tablespoon Basil
  • 1 tablespoon Oregano

Classic Breaded Chicken

  • 2 Chicken breasts
  • 1 cup / 120g Flour
  • 1 cup / 120g Breadcrumbs
  • 2 Eggs
  • 1 teaspoon Salt
  • 1 teaspoon Black pepper (optional)
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • 2 oz / 50g Parmesan
  • 7 oz / 200g Mozarella

Keto Breaded Chicken

  • 2 Chicken breasts
  • 1 cup / 120g Almond flour
  • 2 Eggs
  • 1 teaspoon Salt
  • 2 oz / 50g Parmesan
  • 7 oz / 200g Mozarella

How to make Chicken parmesan

Marinara sauce

  1. Heat olive oil in a pan then saute the diced onion on high heat until it gets a glassy / translucent look for about 3-5 minutes. Add the crushed garlic and saute until it gets fragrant for about a minute.Onion-glassy-translucent-gp-SunCakeMom
  2. Mix in the pureed tomato. Stir everything together nicely then place a lid halfway on pan and cook the sauce until its water content is somewhat reduced, for about 20 – 3o minutes.Tomato sauce lid - SunCakeMom
  3. 10 minutes before finishing, stir in basil and oregano. With aromatic herbs -especially fresh ones- it is recommended to wait until the end so the dish can keep their scent.Tomato-sauce - SunCakeMom

For more detailed instructions on Marinara sauce check out the: Low Carb Condiments

Breaded chicken

  1. Pound the chicken fillet to a about ½” / 1cm thick or simply cut it in half horizontally. We can also cut them into stripes. It’s tastier but it also means more work when breading.Chicken parmesan recipe - SunCakeMom
  2. Rub the chicken breast with salt and black pepper to taste. Rub in garlic powder and onion too. If there is time on our hands put the seasoned breast into the fridge for 1 – 24 hours. Get the breading station ready by measuring out the flour and breadcrumbs onto two plates. Beat the eggs in a medium bowl. In case of keto, we only need 1 plate for almond flour.
  3. Flour both sides of the chicken breast by laying one side then the other into the flour.Chicken parmesan recipe - SunCakeMom
  4. Transfer the floured chicken breast into the beaten eggs.Chicken parmesan recipe - SunCakeMom
  5. Finally dunk both side of the egged chicken breast into the breadcrumbs and put it onto a plate. Repeat the process with the rest of the chicken breasts. In case of almond flour, use eggs and almond flour and don’t stack the meats up after dunking them into eggs as they will stick together.Chicken parmesan recipe - SunCakeMom
  6. Pour ½ cup / 125 ml oil into a frying pan heat it up to medium high and fry the chicken breasts until they get a golden brown color for about 2 -3 minutes.Chicken parmesan recipe - SunCakeMom
  7. Flip them over and fry to golden brown for another 2 -3 minutes. Repeat with the remaining breasts.Chicken parmesan recipe - SunCakeMom

Assembly

  1. Spread half of the marinara sauce on the bottom of the casserole dish then sprinkle half of the grated Parmesan on top.Chicken parmesan recipe - SunCakeMom
  2. Place the chicken breasts onto the sauce then sprinkle the other half on the Parmesan on top.Chicken parmesan recipe - SunCakeMom
  3. Spread the other half of the marinara sauce on top then add the Mozarella.Chicken parmesan recipe - SunCakeMom
  4. Set the oven to broiling on highest temperature and put the Chicken Parmesan in until golden brown spots starts to appear on the cheese for about 10 – 15 minutes.Chicken parmesan recipe - SunCakeMom

Enjoy!

Chicken Parmesan Recipe

Is success determined at birth or it's a result of hard work? Let's do this Chicken Parmesan and see for ourselves!
Course Low Carb Meal, Main Course, Meal
Cuisine Gluten free, Keto, Low carb recipe, Sugar free recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 2
Author SunCakeMom

Ingredients

Marinara sauce
  • ½ cup / 125ml Oil
  • 1 medium Onion
  • 1 teaspoon Salt
  • 1 clove Garlic
  • 14 oz / 400g Tomato sauce
  • 1 tablespoon Basil
  • 1 tablespoon Oregano
Classic Breaded Chicken
  • 2 Chicken breasts
  • 1 cup / 120g Flour
  • 1 cup / 120g Breadcrumbs
  • 2 Eggs
  • 1 teaspoon Salt
  • 1 teaspoon Black pepper optional
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • 2 oz / 50g Parmesan
  • 7 oz / 200g Mozarella
Keto Breaded Chicken
  • 2 Chicken breasts
  • 1 cup / 120g Almond flour
  • 2 Eggs
  • 1 teaspoon Salt
  • 2 oz / 50g Parmesan
  • 7 oz / 200g Mozarella

Instructions

Marinara sauce

  • Heat olive oil in a pan then saute the diced onion on high heat until it gets a glassy / translucent look for about 3-5 minutes. Add the crushed garlic and saute until it gets fragrant for about a minute.
    Onion-glassy-translucent-gp-SunCakeMom
  • Mix in the pureed tomato. Stir everything together nicely then place a lid halfway on pan and cook the sauce until its water content is somewhat reduced, for about 20 – 3o minutes.
    Tomato sauce lid - SunCakeMom
  • 10 minutes before finishing, stir in basil and oregano. With aromatic herbs -especially fresh ones- it is recommended to wait until the end so the dish can keep their scent.
    Tomato-sauce - SunCakeMom

Breaded chicken

  • Pound the chicken fillet to a about ½" / 1cm thick or simply cut it in half horizontally. We can also cut them into stripes. It's tastier but it also means more work when breading.
    Chicken parmesan recipe - SunCakeMom
  • Rub the chicken breast with salt and black pepper to taste. Rub in garlic powder and onion too. If there is time on our hands put the seasoned breast into the fridge for 1 - 24 hours. Get the breading station ready by measuring out the flour and breadcrumbs onto two plates. Beat the eggs in a medium bowl. In case of keto, we only need 1 plate for almond flour.
  • Flour both sides of the chicken breast by laying one side then the other into the flour.
    Chicken parmesan recipe - SunCakeMom
  • Transfer the floured chicken breast into the beaten eggs.
    Chicken parmesan recipe - SunCakeMom
  • Finally dunk both side of the egged chicken breast into the breadcrumbs and put it onto a plate. Repeat the process with the rest of the chicken breasts. In case of almond flour, use eggs and almond flour and don't stack the meats up after dunking them into eggs as they will stick together.
    Chicken parmesan recipe - SunCakeMom
  • Pour ½ cup / 125 ml oil into a frying pan heat it up to medium high and fry the chicken breasts until they get a golden brown color for about 2 -3 minutes.
    Chicken parmesan recipe - SunCakeMom
  • Flip them over and fry to golden brown for another 2 -3 minutes. Repeat with the remaining breasts.
    Chicken parmesan recipe - SunCakeMom

Assembly

  • Spread half of the marinara sauce on the bottom of the casserole dish then sprinkle half of the grated Parmesan on top.
    Chicken parmesan recipe - SunCakeMom
  • Place the chicken breasts onto the sauce then sprinkle the other half on the Parmesan on top.
    Chicken parmesan recipe - SunCakeMom
  • Spread the other half of the marinara sauce on top then add the Mozarella.
    Chicken parmesan recipe - SunCakeMom
  • Set the oven to broiling on highest temperature and put the Chicken Parmesan in until golden brown spots starts to appear on the cheese for about 10 - 15 minutes.
    Chicken parmesan recipe - SunCakeMom

Notes

Enjoy!

Pin now, Enjoy later!

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Thomas Cook
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