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The Palm Restaurant Chicken Parmesan Recipe
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The Palm Restaurant Chicken Parmesan Recipe

The Palm Restaurant's Chicken Parmesan is a classic Italian-American dish featuring a breaded and fried chicken cutlet topped with marinara sauce and melted mozzarella, served with a side of pasta. Make our The Palm Restaurant Chicken Parmesan Recipe at home. With our Secret Restaurant Recipe your Chicken Parmesan will taste just like The Palm Restaurant.
Prep Time30 minutes
Active Time45 minutes
Total Time1 hour 15 minutes
Course: Dinner, Lunch
Cuisine: Italian
Keyword: Chicken Recipe, The Palm Restaurant, Tomatoes
Yield: 1 Serving

Ingredients

  • The Palm Restaurant Marinara Sauce (See the Recipe Box below for this Recipe) or other Marinara Sauce, store bought or homemade, of choice
  • One 8-ounce Chicken Breast
  • 2 Eggs
  • 2 cups All-Purpose Flour
  • 2 cups Italian Breadcrumbs
  • 2 - 3 ounces Canola Oil
  • 1 cup prepared The Palm Restaurant Marinara Sauce (Store excess in a tightly covered container, in the refrigerator, for another use, up to 1 week.)
  • 2 tablespoons grated Parmesan Cheese
  • 5 slices Muenster Cheese rind removed
  • Prepared Pasta to serve, if desired
  • Fresh Basil Leaves for garnish

Instructions

  • Prepare The Palm Restaurant Marinara Sauce according to the recipe in the Recipe Box below. Set aside and keep warm.
  • Pound chicken flat, pounding gently but firmly, working from the center outward with a kitchen hammer on BOTH sides. Be sure not to break through the meat, which will get delicate after repeated pounding. Try to achieve an even thickness for precise cooking.
  • Crack eggs into a small mixing bowl and whisk into an egg wash. Place egg wash in a shallow bowl or tray with sides.
  • Pour flour into a tray with sides or shallow bowl.
  • Pour Italian breadcrumbs into a tray with sides or shallow bowl. Place all three near the stove.
  • Place flattened chicken breast in flour. Turn to coat fully.
  • Move to egg wash. Turn to coat fully.
  • Remove and dip into Italian breadcrumbs. Turn and press to coat fully.
  • Score breast on both sides with the back of a knife.
  • Let rest 8 - 10 minutes.
  • Pour canola oil into a medium skillet. Place over medium heat.
  • When oil is hot and shimmering, place coated chicken breast into pan. Cook about 2 minutes on each side, until thoroughly browned.
  • Remove to a paper towel-covered plate to drain.
  • Turn on oven to broil.
  • Place chicken breast onto an oven safe plate or platter.
  • Cover with prepared The Palm Restaurant Marinara Sauce.
  • Sprinkle with Parmesan cheese.
  • Cover with Muenster Cheese.
  • Place in an oven broiler, watching carefully. When all the cheese is melted and bubbling (about 2 to 5 minutes) remove from the oven and plate with pasta, if desired.
  • Garnish dish with torn fresh basil leaves and serve hot.

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