Crispy Chicken Parmesan With Homemade Tomato Sauce

Serves 4

Homemade Tomato Sauce

  • 2 tablespoons extra-virgin olive oil

  • 1 medium yellow onion, diced

  • 4 cloves garlic, minced

  • 1 tablespoon tomato paste

  • 1 cup red wine

  • 1 (28-ounce) can San Marzano tomatoes

  • 1 cup chicken stock

  • 4 basil leaves, finely chopped

  • Salt and freshly ground black pepper, as needed


To a large, heavy-bottomed pot over medium-high heat, add the olive oil. Add the yellow onion and cook until translucent, stirring often to prevent burning. Add the garlic and cook until fragrant, about 4 minutes. Add the tomato paste and stir to incorporate; cook the paste until it starts to darken slightly, stirring often, about 3 minutes. Deglaze the pan with the red wine, scraping the bottom with a wooden spoon; cook for 5 minutes. To a large bowl, add the tomatoes and crush each one with your hands. Add the tomatoes to the pot along with the chicken stock. Add the basil and season with salt and pepper. Cook for 30 minutes, stirring often. Reduce heat to low as possible and cook, stirring occasionally, until ready to use.

Crispy Chicken Thigh Parmesan

  • 4 boneless skinless Smart Chicken thighs

  • Salt and freshly ground black pepper, as needed

  • 1 cup flour

  • 2 tablespoons onion powder

  • 2 tablespoons garlic powder

  • 2 eggs

  • 1 cup milk

  • 2 cups panko bread crumbs

  • ½ cup vegetable oil, for pan frying

  • 2 (8-ounce) balls fresh mozzarella, sliced

  • 1 small wedge Parmesan cheese


Prepare a baking sheet lined with parchment paper and set aside. One at a time, transfer the thighs to a large plastic bag and pound lightly with a meat mallet until each thigh is about ¼-inch thick. Transfer the thighs to a plate and season with salt and pepper. To a wide, shallow bowl, add the flour, onion powder, and garlic powder and stir well to combine. To another wide bowl, add the eggs and milk and whisk with a fork to combine. To a third wide bowl, add the panko and season with salt and pepper. Dredge each thigh in the flour, then into the egg mixture, again into the flour, and again into the egg mixture. Transfer to the panko, pressing firmly to coat the thighs, then place thighs on the baking sheet.

Preheat oven to 400°F. Transfer thighs to the refrigerator to let breading set, about 30 minutes. Heat the vegetable oil to 350°F in a heavy bottomed skillet. Cook the thighs, two at a time, until golden brown. Repeat with remaining thighs. Transfer to a clean baking sheet and scoop the tomato sauce over the thighs. Top with slices of the mozzarella and shave some parmesan over top. Transfer to the oven and cook until cheese has melted, about 8 minutes.

Recipe Created by Shaun O'Neale, Chef, Las Vegas, Nevada