Olive Garden Chicken Parmesan
This recipe captures all the flavors and textures that make Olive Garden's Chicken Parmesan such a popular menu item. This classic dish is made with tender, juicy chicken breasts coated in crispy breadcrumbs and topped with tangy marinara sauce and creamy melted mozzarella cheese. It is sure to be a hit at any gathering.
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Servings: 4 Servings
Calories: 333kcal
Ingredients
- 2 cups tomato-garlic sauce or marinara
- 2 boneless skinless chicken breasts
- ½ cup all-purpose flour
- 2 extra-large eggs
- 1-¼ cup Panko breadcrumbs
- 1 cup freshly grated Parmesan cheese
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon table salt
- ½ teaspoon freshly ground black pepper
- 2-4 tablespoons olive oil
- 1 cup freshly grated Mozzarella cheese
- 2 tablespoons chopped fresh parsley
- Parsley sprigs for garnish
Instructions
- Add the tomato-garlic sauce to a saucepan set over medium heat. When it is hot reduce the heat to low, cover and simmer while cooking the chicken.
- Using a sharp, thin knife, slice the chicken breasts in half horizontally into cutlets. If necessary, flatten to an equal thickness. Blot each cutlet with paper towels to remove the moisture.
- Set up a breading station with 3 shallow dishes. Combine the flour to the first dish. Whisk together the eggs in the second dish, combine the Panko breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, salt and pepper in the third plate.
- Working with one chicken breast at a time, add it to the flour mixture coating it on both sides, then dip it into the egg wash, then into the bread crumb-Parmesan mixture, pressing down lightly so the breadcrumbs adhere. Place the coated chicken filet on a plate and proceed with the remaining filets.
- In a large skillet set over medium-high, heat 2 tablespoons of oil until it begins to shimmer. Place 2 of the prepared cutlets in the skillet and cook for 3 minutes. Do not move the chicken!
- After 3 minutes, gently nudge the chicken with a spatula. If it does not loosen, continue to cook for another 30 seconds. If the cutlet is crisp on the bottom it will move easily. Flip it over and cook the other side for 3 more minutes. Transfer the chicken breasts to a parchment-lined baking sheet and proceed with the remaining 2 uncooked chicken breasts.
- When all the cutlets are cooked and on the parchment paper, add 2-3 tablespoons of tomato sauce on each cutlet, then add 2-3 tablespoons of Mozzarella cheese, covering most of the sauce.
- Turn the oven to broil and raise the rack to its highest level.
- Transfer the baking sheet to the oven and broil until the cheese melts, about 1-2 minutes. It is ok if it begins to get toasty. Use a meat thermometer to check for doneness of 165°F.
- Garnish with fresh chopped parsley and serve with spaghetti or your desired side.
Notes
- You can use either a homemade tomato-garlic sauce or a store-bought variety.
- For a more speedy preparation, chicken cutlets are available in the frozen meat section of most super markets.
- You may choose a commercial boxed Italian breadcrumb mixture but check the "Use Before" date.
- I prefer to buy Panko breadcrumbs in the bulk food section and add Italian seasoning as the breadcrumbs are fresher than the commercial brands that often have a rancid oil taste.
- Do not move the chicken until is loosens from the pan otherwise the crust will slip off the chicken. These cutlets are thin and will cook quickly. Do not overcook them as they will continue to cook while the cheese is melting.
- If using a meat thermometer the chicken will register 165°F when done.
- One slice of Mozzarella per chicken breast can be used in place of the grated cheese. Fold the slice in half to fit the top of the chicken breast.
Nutrition
Serving: 1Chicken Cutlet | Calories: 333kcal | Carbohydrates: 14g | Protein: 24g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 14g | Cholesterol: 103mg | Sodium: 539mg | Fiber: 1g | Sugar: 1g