Spicy Chicken Parmesan. These crunchy and tender chicken cutlets are packed with tons of flavor bringing in a delicious backdrop for spicy marinara sauce and cheesy mozzarella. Baked to perfection for a healthier version, melting the cheese just before serving will keep the chicken crunchy. The final garnish with basil adds a lovely contrast to this dish.
It goes without saying that simple versatile chicken is a staple for delicious cooking at home, but a cheesy topping is icing on the cake. Clearly, there are countless ways to cook chicken that are timeless as well as delicious. And if you are in need of inspo, here’s a lip-smacking recipe for you.
Spicy chicken parmesan or parmigiana. Simply put, spicy version of your favorite classic chicken parmesan or parmigiana. Chicken cutlets coated with spiced flour and breadcrumbs are baked prior to adding marinara and cheese. The crunchy cutlets are then topped with spicy marinara sauce and mozzarella.
Spicy Chicken Parmesan Recipe
Make chicken parmesan - The key to making the perfect chicken is seasoning generously with salt and pepper. To coat the chicken before cooking, you’ll need three stations - flour, egg and breadcrumbs. I like to season the flour with a little cayenne pepper. The panko breadcrumbs also get flavors from garlic powder and grated parmesan. The coated cutlets get a light drizzle of oil before going into the oven.
Cheese mixture - It’s a cheesy combo of grated parmesan and shredded mozzarella.
Add toppings - The cooked crunchy chicken gets a topping of marinara or tomato pasta sauce and cheese mixture. You’ll need to grill this until cheese is melted.
More Chicken Recipes:
Spicy Chicken Parmesan
Ingredients
Chicken parmesan:
- 4 chicken breasts
- 1 cup all purpose flour plain flour
- 1 teaspoon cayenne pepper
- 2 eggs
- 1 cup breadcrumbs preferably panko breadcrumbs
- 1 teaspoon garlic powder
- ¼ cup grated parmesan
- Cooking oil spray
- Salt and pepper to taste
Cheese mixture:
- 1 cup shredded mozzarella
- ½ cup grated parmesan
Marinara sauce / Tomato pasta sauce:
Garnish:
- Chopped basil leaves
To serve:
- Your favorite pasta garlic bread, salad, fries or roasted veggies
Instructions
Chicken Cutlets:
- Preheat oven to 220 C / 450 F. Line a baking tray with baking paper. Set aside.
- Cut the chicken breasts in half lengthwise making 8 equal pieces.
- Place one chicken piece in a ziplock bag. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges.
- The chicken should be roughly ¼ inch thick. Repeat with the remaining chicken. Season the chicken pieces with salt and pepper. Set aside.
- Set up a breading station: Combine together flour and cayenne pepper in a shallow dish.
- Beat eggs in a second shallow dish. Combine together panko breadcrumbs, garlic powder and grated parmesan in a third shallow dish.
- Pat dry chicken with paper towel.
- Dredge one piece of chicken in flour, turning to coat evenly. Shake off any excess.
- Dip into egg mixture, turning to coat evenly. Then press chicken gently into the breadcrumbs, turning to coat on both sides.
- Transfer chicken to the baking dish. Repeat with the remaining chicken pieces. Arrange chicken pieces in a single layer on the baking tray. Lightly spray with cooking oil. Bake for about 25- 30 minutes or until cooked through and the internal temperature of chicken reaches 74 C or 165 F.
- Alternatively, you can fry chicken. Heat 1 cup oil in a deep pan, and deep fry until golden both sides and cooked through.
Cheese mixture:
- Meanwhile, make cheese mixture. Combine together mozzarella and parmesan in a small bowl. Set aside.
- Marinara sauce:Make marinara sauce and set aside.
Chicken parmesan:
- Turn on grill.
- Spoon marinara over chicken. Sprinkle with cheese mixture.
- Place under grill for about 2 minutes or until cheese melts and brown spots form.
- Garnish with basil leaves.
- Serve with your favorite side.
Video
Nutrition
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