Traditional Chicken Parmesan

We’re bringing the Sonoma County-love extra hard this week with great deals on select, locally produced cheeses! This classic version of Chicken Parmesan is a study in freshness – everything from the scratch-made tomato sauce to the Ramini Buffalo Mozzarella (26.99/lb) is a glorious example of how fresh products can launch an already stunning dish into the stratosphere. Enjoy it as a show-stopping weekend feast, or make it ahead of time and freeze for a delicious dinner anytime.

*Sale prices good through 7/21/20.

  • Serves: 2-4 servings
  • Prep Time: 1.5 hours
  • Cook Time: 15 minutes


  • 4 Boneless Skinless Chicken Breasts, butterflied & pounded to 1/4 inch thickness
  • 1 1/2 c. Parmesan Cheese
  • 1 log Ramini Buffalo Mozzarella, sliced into thin rounds
  • 6-8 Ripe Roma Tomatoes
  • 1/2 Yellow Onion, finely diced
  • 6 Garlic Cloves, roughly chopped
  • 1 c. Fresh Basil, washed & chopped
  • 1 c. Italian Flat Leaf Parsley, washed & chopped
  • 1 Bay Leaf
  • 1/4 c. Dry White Wine
  • 1/3 c.+2 tbsp. Olive Oil
  • 2 tbsp. Butter
  • 2 c. Panko Bread Crumbs
  • 1 tbsp. Dried Basil
  • 1 tsp. Dried Oregano
  • 1/2 tsp. Dried Rosemary
  • 1 tsp. Garlic Powder
  • 1/2 c. Vegetable Oil (for frying)
  • 3 Eggs, beaten
  • 1 c. Flour
  • Salt & Black Pepper


  1. Begin with the sauce. Score bottoms of tomatoes in an “X” shape, then blanch in boiling water for 1 minute. Immediately transfer to an ice water bath to stop cooking - tomatoes should peel easily from orginal score. Add tomatoes to the bowl of a blender or food processor and puree until smooth; strain through a mesh sieve to remove seeds. Heat 2 tablespoons of olive oil in a large saute pan, then saute onions and garlic until soft and fragrant. Add tomato puree, bay leaf, and chopped basil to pan, and bring to a simmer. Allow sauce to reduce for 45 minutes, then stir in white wine and parsley and continue reducing for 15 minutes. Finish with 1/3 cup olive oil, butter, and salt and pepper to taste.

  2. While sauce reduces, heat vegetable oil until hot in a large, cast iron skillet, and preheat oven to 425 degrees. Combine bread crumbs, dried basil, dried oregano, dried rosemary, garlic powder, and 1 teaspoon each salt and pepper. Bread chicken breasts by first coating in flour, then beaten egg, then bread crumbs; fry until golden on both sides and firm to the touch.

  3. To assemble, spoon a ladle-full of sauce on the bottom of a medium baking dish and spread evenly. Add one layer of chicken and top with more sauce, then parmesan and mozzarella. Repeat with a second layer of chicken, sauce, and cheese. Bake for 15 minutes or until cheese is melted and bubbling. For a golden top, broil for 2 minutes on high. Serve immediately.

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