Erica’s Crispy Chicken (or Eggplant) Parmesan

My Crispy Eggplant Parmesan served over spinach

Since I can remember, it has always boggled my mind why people top their chicken/eggplant parmesan with sauce BEFORE baking it.

In my opinion, it gets soggy and just doesn’t taste very good. Growing up, every time my family would take us out to an Italian restaurant, I would always order “chicken parm with sauce on the side” (picture me at 6 years old ordering that. I knew what I wanted, even then)! It became a running joke in my family, but to be honest, I don’t think I ever expressed to them why I actually ordered it that way. Well Mom & Dad…now you know!

Anyways, a couple of years ago, I decided to take matters into my own hands and create my own version that would remain crispy and delicious! I played around with a few different recipes and finally found the perfect one.

If there is one takeaway from this entire recipe, it’s: don’t put the sauce on until right before you are ready to eat!

Jump to Recipe

Assemble your bowls in the order you’ll be dipping the chicken. The first one will be with flour, the second one with beaten eggs and the third one with the panko breadcrumbs, parmesan cheese, a little bit of salt/pepper and garlic powder.

Photo Credit: www.marinmamacooks.com

Once your chicken or eggplant is cooked, make sure to cool it by putting it in a rack.

Chicken on a cooling rack
Photo Credit: www.Pooramy.com

If you’re like me and just want some crispy parmesan, I hope you find this recipe helpful and enjoyable!

Print Recipe

Erica’s Crispy Chicken (or Eggplant) Parmesan

If you’re like me and just want some crispy parmesan, I hope you find this recipe helpful and enjoyable!

Prep Time30 mins

Cook Time25 mins

Total Time55 mins

Course: Main Course

Cuisine: American, Italian

Keyword: chicken parmesan, Crispy, Crispy Chicken, Eggplant, Parmesan

Servings: 4

Ingredients

• 1 Eggplant or a couple of chicken breasts
• 3 Eggs beaten
• 1/2 cup Flour
• 1 cup Panko Breadcrumbs may be too much, but there is nothing worse than running out mid-breading
• 1/4 cup Parmesan Cheese
• 1 Large Log Bel Gioioso Fresh Mozzarella sliced thin or whatever you find, that is just my favorite
• 1 cup Your Favorite Marinara Sauce I make my own and will totally share the recipe sometime
• 1/2 tbsp Garlic Powder
• Olive Oil
• Salt and Pepper to taste

Instructions

• If making eggplant: Two hours before cooking, peel the eggplant, thinly slice it and lay it out on paper towels. This is called letting the eggplant “weep”. Basically, it will take all the bitterness out of your eggplant and make it super tender.

  If cooking Chicken: Butterfly the chicken breasts and then pound the breasts a few times to tenderize
  
• Preheat oven to 375 degrees. Then, lay out 3 large bowls. Fill the first one with flour, the second one with beaten eggs and the third one with the panko breadcrumbs, parmesan cheese, a little bit of salt/pepper and garlic powder. Don’t get too heavy on the salt yet, the cheese is pretty salty and you may not need very much.
  
• Take the chicken or the eggplant, dip it in flour, then eggs and then the bread crumbs.

  *Tip 1: Use tongs. This will help your hands get less dirty

  *Tip 2: Make sure you really coat your eggplant/chicken with the panko. Take a little extra time and push the breadcrumbs down.
• Fill a large pan with enough olive oil to coat the entire bottom. Turn the heat on medium and let the oil heat up.

  *Tip: To test if the oil is hot enough, take the back of a wooden spoon and stick it in the oil. If bubbles form around it, it’s ready!
• Cook your eggplant or chicken. Usually about 3-5 minutes on each side. Be sure not to overcrowd the pan or the oil temperature will go down and it won’t cook properly!
  
• Once cooked, place on baking sheet with a cooling rack and top with mozzarella cheese. The cooking rack is important because it will allow the heat to circulate the eggplant/chicken while it cooks and keep it crispy.
• Put the eggplant/chicken in the oven. The eggplant usually just goes in until the cheese melts. The chicken needs a little more time to cook through (about 15 minutes).
• Once out of the oven, top with your favorite sauce (or keep it on the side and dip…no one will judge you). You can serve with pastas or even or sautéed spinach and garlic if you want a lower carb option, yum!
  

Love always,
Erica