While the delicious medley of rich tomatoes, melty mozzarella cheese, and crispy crunchy chicken sounds like an Italian speciality, it is actually an American dish that was invented by immigrants. Based on an Italian classic, Mezzaluna alla Parmigiana, or eggplant Parmesan, this Italian-American staple came from a lack of eggplant being grown in the United States, as well as an American preference for meat, particularly chicken. These tips, tricks, and techniques from a Michelin Star-trained chef will make this a version of chicken Parm a staple in your kitchen as well.

Quick Info

⏱️ 45 min • 🍽️ 1 servings • ⭐ 92%

Tags

[North American] • [Dinner] • [Under 45 Minutes] • [Under 1 Hour] • [Meal]

Ingredients

• ¾ cup olive oil
• 1 medium white onion, cut into ½-inch half moons
• 4 cloves garlic, crushed
• ¼ teaspoon dried oregano
• ⅛ teaspoon dried thyme
• 1 28-ounce can of crushed tomatoes
• 1 teaspoon sugar
• 2 teaspoons kosher salt
• 2 boneless, skin-on chicken thighs
• 2 large eggs
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• ⅓ cup all-purpose flour
• ½ cup Italian bread crumbs
• 3 tablespoons panko bread crumbs
• 1½ tablespoons coarsely grated Parmesan cheese
• ¼ teaspoon garlic powder
• ¾ teaspoon dried Italian seasoning
• ¼ teaspoon dried parsley
• 1 cup olive oil
• 1½ cups shredded Italian cheese blend
• 2 tablespoons finely grated Parmesan cheese, for garnish
• 2 ounces fresh or dried spaghetti
• ½ cup fresh basil leaves

Instructions Preview

1. Make the red sauce: Heat the olive oil in …
2. Add the oregano and thyme and cook until f…
3. Add the crushed tomatoes, sugar, and salt….

…and 14 more steps

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Recipe by: Matt Ciampa, Joe Sasto, Kelly Paige • From: Tasty