I spent many times perfecting the recipe. My goal was to always try to make the recipe taste exactly like you would at any restaurant. The problem is, they’re ALL DIFFERENT. Some don’t have pasta, some don’t have marinara, some flatten the chicken, some don’t. So, I decided to go by my own and my favorite ways to have it. I’m a pasta fanatic, so when I think of chicken parm I think of spaghetti, but with chicken.
The recipe is lengthy, and challenging. But if you follow the steps, you will have one of the tastiest meals you’ll ever have. And you’ll wonder why you’d ever get it again in a restaurant when it’s possible to make it at home.
2 large eggs flour (up to 4-5 cups) Olive Oil, Canola Oil or Vegetable Oil (4-5 cups) garlic salt, salt, pepper to taste 3 large chicken breasts 2 Marinara sauce (16oz jars)Â Parmesan cheese (1 cup) Provolone cheese (1 cup) Mozzarella cheese (1 cup) Pasta of your choice (bow-tie and spaghetti are divine!)
Instructions
1. Prepare your chicken slices. If you are using breasts, half them so they make two thinner breasts. You can also use pre-cut tenderloins or cut your breasts into strips instead.  The goal is to have your chicken strips as thin as possible since they will only cook for no more than 3-4 minutes in the oil, and you want the chicken to be cooked all the way through in that amount of time. You will be baking the chicken at the very end as well. I tend to use three large breasts sliced thin, which gives me 6 pieces of chicken. This amount easily serves 4-5 or having 2+ meals for leftovers. 2. In a large sauce pan, heat your oil on a medium setting. Test the oil by sprinkling some flour in the oil so see if it bubbles on contact (if so, this means the oil is ready to go). You don't want the oil too hot to cook and burn the chicken too quickly, but also don't want the oil too low because then the breading mixture will fall off the chicken. As the oil heat is adjusting, begin by cracking and whipping 2 large eggs into a small bowl. The number of eggs is dependent on the amount of chicken you are using. Two eggs are just about right for 6 thin chicken breasts. In another bowl, pour in 2 cups of flour. Add salt, pepper, garlic salt, and any other spices you desire into the flour for taste. The ingredients section says up to 4-5 cups. This is because some like to double dip their chicken (egg, flour, then egg and flour again). 3. Go ahead and toss your breasts into the egg mixture, then into the flour - coating the breasts well. Set aside each coated breast onto a plate before placing in the oil. When all breasts are prepared, place the amount of breasts you can comfortably fit into the oil. The breasts should have enough room to where they are not touching, can easily move around if needed and room to flip them. Allow each breast to cook in the oil on each side for roughly 3-4 minutes. Be careful not to flip them too soon as the flour is more likely to flake off, and there's not going back from there! Tip: You might have to change the oil half way through (and turn your heat down) if you start to notice a lot of brown residue on the bottom of the sauce pan. This is normal, it's just excess flour cooking and fallen to the bottom. Just be sure to never pour that oil straight down into your drain! I like to pour it in old spaghetti sauce jar that I save because when it's full I just throw the jar away. If you don't have one, use a glass (not plastic, it will melt) cup or something metal and then let the oil sit overnight to cool, and pour it into a plastic bag to throw away. 4. Once you have cooked all chicken strips, lay them out in a casserole dish. I like to add half the cheese directly on the chicken first, then add both jars of Marinara over the breasts, and use the rest of the Mazarella over the sauce. But that's just my preference! 5. Place in the oven on 350 degrees for 25-30 minutes. 6. Garnish with fresh basil over top, serve over pasta & enjoy!
