Cast Iron Chicken Parmesan
Our Cast Iron Chicken Parmesan is juicy, crispy, and packed with flavor. With a homemade red sauce and broiled cheese topping, it’s a family favorite that beats takeout every time.
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Calories: 4075kcal
Equipment
- Cast Iron Dutch oven or heavy-bottom pan
- Medium and large bowls
- Whisk
- Sheet pan + wire rack
- Large cast iron skillet for frying
- Tongs
- Zipper storage bag
- Broiler-safe oven
Ingredients
Chicken Parm
- 1 lb Spaghetti Cook to Package Directions
- 3 chicken breasts split and pounded thin
- ¼ cup flour
- 3 eggs
- 3 tablespoon milk
- ½ cup Pecorino Romano cheese
- ½ cup Italian breadcrumbs
- Fresh mozzarella sliced
- Spaghetti cooked al dente per package directions
- Olive oil for frying
Chicken Brine
- ½ cup sea salt
- ½ cup white sugar
- 4 cups water
Mom’s Red Sauce
- 1 can tomato paste
- 1 can whole tomatoes
- 14 oz Water
- 4 garlic cloves minced
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1 teaspoon oregano
- 3 tablespoon olive oil
- Salt & pepper to taste
Instructions
Make Mom’s Red Sauce
- In a Dutch oven, heat 3 tablespoon olive oil over medium heat.
- Add onion, garlic, granulated garlic, and granulated onion.
- Cook until the onions turn translucent.
- Stir in tomato paste and cook until it darkens significantly.
- Crush whole tomatoes by hand and add them to the pot. Mix well.
- Add oregano, salt, and pepper to taste.
- Reduce heat to low and simmer for 1 hour, stirring every 10 minutes to prevent burning.
- After 1 hour adjust seasoning if needed.
Brine the Chicken
- While the sauce is 30 minutes into simmering, mix brine ingredients together.
- Place chicken in a zipper bag with the brine and refrigerate for 30 minutes.
- After brining, remove the chicken and dry it extremely well with paper towels.
Bread the Chicken
- Set up a breading station with:
- A dish of flour
- A bowl with beaten eggs and milk
- A dish with mixed Pecorino Romano and breadcrumbs
- Dredge each chicken piece:
- First in flour
- Then in the egg mixture
- Finally in the cheese/breadcrumb mixture
- Place breaded cutlets on a wire rack.
Fry the Cutlets
- In a wide heavy-bottom skillet, add enough oil to coat the bottom and heat over medium-high.
- Once hot, fry chicken cutlets in batches for 1–2 minutes per side, until golden brown.
- Transfer to a wire rack set over a sheet pan to keep crispy.
Add Cheese & Broil
- Preheat your oven to broil.
- Top each cutlet with sliced fresh mozzarella.
- Place under the broiler until the cheese is melted, bubbly, and browned.
Plate & Serve
- Plate your spaghetti.
- Top with sauce, then a crispy cheesy cutlet, then more sauce.
- Sprinkle with extra grated cheese.
- Serve immediately—or risk soggy sadness!
Nutrition
Calories: 4075kcal | Carbohydrates: 534g | Protein: 254g | Fat: 99g | Saturated Fat: 25g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 47g | Trans Fat: 0.1g | Cholesterol: 983mg | Sodium: 59670mg | Potassium: 4900mg | Fiber: 24g | Sugar: 129g | Vitamin A: 1828IU | Vitamin C: 52mg | Calcium: 1172mg | Iron: 21mg
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