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The Juiciest Chicken Parmigiana

Our favourite go-to meal during the cooler months is Chicken Parmigiana. Once you get yourself organized in an assembly line it comes together quite quickly and this technique gives you juicy chicken every time!
Course Main Course, Main Dish
Cuisine Gluten Free, Italian, Keto
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 servings

Ingredients

  • 4 large chicken breasts boneless
  • 1 tsp. dried oregano
  • 2 cups dried breadcrumbs (Keto: use crushed pork rinds)
  • 2 tbsp. Parmesan cheese grated
  • 2 large eggs
  • 2 tbsp. milk
  • 1 cup Flour
  • 1 pinch Salt/pepper for each breast half
  • 2-3 cups pasta sauce
  • 1/4 cup Parmesan cheese grated
  • 1 cup Mozzarella cheese grated

Instructions

  • Butterfly each chicken breast and then cut into 2 pieces. Pound each piece between 2 pieces of plastic wrap until an even consistency of about 1/2 inch is reached.
  • Set up your assembly line. left to right. Place your chicken on the left, next, a shallow dish containing the flour, next the egg and milk mixed together, and the final dish of breadcrumbs mixed with the 2 tablespoons of parmesan cheese. Your skillet will be at the end of the assembly line.
  • Heat your large skillet on high with enough vegetable oil to come up 1/2 inch up the side of the pan. Season chicken with salt and pepper. Dredge in flour, then egg and milk mixture, and finally the crumb mixture, then into the skillet.
  • Pan-fry the chicken until the coating is slightly golden on both sides about 5 minutes on each side. The point is not to cook the chicken completely, just crisp the outside.
  • Place the fried chicken cutlets on a cookie sheet with paper towel to absorb the oil.
  • Heat your oven to 350F. Layer a little sauce in a casserole dish. Layer chicken on top, more sauce and top with cheeses.
  • Bake at 350 degrees for about 20-25 min. until hot and bubbly the cheeses melted.
  • These freeze really well. Individually wrap each in saran wrap and place in a Ziploc bag so you can take out as many as you need.

Notes

I typically make this dish once a month.  I fry a couple of flats of chicken breasts, fry all the chicken, make enough parmigiana for the evening meal and then individually wrap and freeze the extras. 
We use the chicken in this dish and in other meals, just remember that they are not fully cooked.
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