Chicken Parmigiana | Emeril Lagasse

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Emeril’s family and friends go crazy for his mouthwatering Chicken Parmigiana. Pounded chicken breasts are breaded and pan fried in olive oil until golden. Then topped with marinara sauce and covered with cheese, they go into the oven until they’re cooked through and the cheese melts. Served with pasta, this meal cooks up with a BAM!

CHICKEN PARMIGIANA
SERVES 2

2 (6-ounce) skinless, boneless chicken breasts, patted dry
Emeril’s Essence (recipe follows)
½ cup all-purpose flour
1 large egg, beaten
1 cup fine dry unseasoned bread crumbs
2 cups jarred marinara sauce, plus more (heated) for serving with pasta, if desired
2 tablespoons olive oil
½ cup grated mozzarella cheese
2 tablespoons finely grated Parmigiano-Reggiano cheese
Cooked pasta, for serving (optional)

Preheat the oven 350 degrees. Place chicken breasts between 2 pieces of plastic wrap, about 3 inches apart. Using the smooth side of a meat mallet, pound until they are all an even thickness. Remove from plastic and season chicken on both sides with Essence. Set three shallow pans side by side. Place the flour in one, the egg in another, and the breadcrumbs in the third pan. Season flour with 1 teaspoon Essence, whisking to incorporate.

Working with one breast at a time, dredge both sides of the chicken in flour and shake to remove any excess. Then dip in egg to coat, and then into breadcrumbs coating evenly and shaking to remove any excess. Transfer to a plate. Repeat the process with remaining chicken breast.

In a small saucepan over medium-low heat, warm the marinara sauce.

Set a large nonstick skillet over medium heat and add olive oil. When the oil is hot, place breaded chicken in the pan and cook until golden brown, 1 ½ to 2 minutes per side.

Spread ¼ cup marinara sauce over each chicken breast, and top each with ½ cup mozzarella and 1 tablespoon Parmesan-Reggiano. Transfer skillet to oven and cook until the cheese is bubbly and lightly browned in spots and the chicken is just cooked through, 12 to 14 minutes.

Add some marinara sauce to a platter, spreading evenly. Remove chicken from oven and transfer to platter. Chicken may also be served over cooked pasta with marinara sauce, if desired.

EMERIL’S ESSENCE

MAKES ⅔ CUP

2 1/2 tablespoons paprika
2 tablespoons coarse salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.

Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.

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You are the reason The Food Network has made it this far. You are the foundation of that network. It was a very sad day when they cancelled your show. But when a door closes, another opens. We, your fans, opened our hearts and have kept them open until this day and beyond. We are glad to know who you are Chef Lagasse, our hearts and doors will forever be open for you. ❤

claudiasmith

I grew up watching Emeril with my family. It was a tradition to watch Emeril Live during meal time, and it brought the whole family together too.Thank you Emeril, for all of those great years of kicking it up another notch, and the great times that came with it!

ramonmendoza

Gosh Emeril, I Remember Being 4 Years Old And Staying Up Late With My Mom And Watching You Cook. I Stayed Up Just To Watch You. I Had A Little Cook In Me And Didn't Even Know It. Now I Am Pursuing A Culinary Career. I Love To Cook Emeril, And I Think It Started From Me Watching You All Those Years Ago.

zacherykrausman

Hey emiril disabled chef here. Thnx fir all the vids and the hard work over the years. Loved emiril live buddy.

docoluv

My Mom loved this. Was a pretty presentation. Took it to her assistant living once a week. She loved it.
Boyfriend said no way you made this.
Most important, Mom loved this.
Thank you!
Beuatiful.

MrAdspecialtyu

Chef you are still the best. Thank you .

chuckbledsoe

I've been watching you since I was 13 years old I'm now 27, and you've inspired me to go into cooking. Love to cook and create beautiful dishes thanks for being an awesome chef.

wagitnbagit

Emeril, you are the best my friend. Thank you for years and years of cooking. We've been to every one of your restaurants at one time or another. We love you.

Murph_.

Emeril was my favorite thing to watch as a kid - he's why I love cooking now ♥️♥️

shortcoll

My favorite TV Chef. You’ve taught me so much throughout my life in the kitchen and I am filled with good vibes when I see ya cooking still!! Cheers man 🤙🤙

jeremiahaticf

I've made this several times now and I love it! This was the main dish at our family Christmas Eve get together. My daughter can't have gluten so I made it gluten free with GF baking mix. This is just a great recipe. Thank you, Emeril

debolmstead

June 2018: Many of us miss seeing you on the Food Network. Thanks Emeril! Kate

katrynamcintyre

I had chicken parm for the first time at dinner in a restaurant yesterday! I've been thinking about it so much since! Thank you for this! Making some this weekend!

muthonik