My husband tends to pick the more expensive options for lunches. A very popular freezer meal brand charges $2.50 for one portion of chicken and a whole lot of pasta in the Chicken Parmesan meal. That’s HALF the tasty part for $2.50. You’ll be delighted to know that these 2 chicken fillet portions will only cost you $1.75 each! I know I was!
I hadn’t ever fried anything before making this, but after a few batches I feel like an old pro. First, I prefer canola oil for two reasons. It doesn’t affect the flavor of the breading and it has a higher flame point than olive oil. The flame point is the temperature at which the oil will catch fire, and because I’m a big old chicken… I prefer a higher flame point.
The first thing to do is prepare your chicken. After playing around with it, two smaller portions of chicken reheat much better than one large portion. If you are serving immediately this obviously is a mute point. Cut up all of your chicken.
Then I set up my assembly line of chicken, seasoned flour, egg wash, bread crumbs and a plate for the breaded chicken. Each piece of chicken gets dredged in all three dipping stations. Flour first, then the egg wash and finally a heavy coat of bread crumbs.
Repeat this process until all of the chicken fillets have been breaded. You’ll want to fully attend to them once they are in the frying pan, and you don’t want to leave the hot oil unattended.
Now you want to prepare your frying pan. You only need about 1 cup of oil, potentially a little more if you have a really large frying pan. Keep in mind it only needs to cover one side of the chicken. Heat the oil on medium-high heat until the oil starts to become wavy. Once the oil is ready, cook the fillets for about 1 minute on each side. You want the breading golden brown but not burnt.
After both sides are golden brown place the fillets on a broiler pan. (I jerry-rig my own with a cooling rack on a foil-lined sheet pan.) Top each fillet with a generous amount of my Homemade Marinara Sauce, then grated Parmesan cheese and mozzarella cheese.
Then you bake them for 8-10 minutes at 400 degrees. Make sure the chicken is cooked through and your cheese is completely melted. Then label and package in freezer safe containers (these are my favorite). When my husband takes these to work he always stores them in the fridge until lunch time, and then microwaves them for 3 minutes until heated through.
Freezer Friendly Chicken Parmesan
- 4 Boneless, Skinless Chicken Breasts
- 2 Cups All-Purpose Flour, salt & peppered
- 4 Eggs + 2 Tbsp. Water, Beaten
- 2 Cups Panko Bread Crumbs
- 1-2 Cups Canola Oil
- Mozzarella Cheese, grated
- Parmesan Cheese, grated
- Cut chicken breasts into fillets.
- Mix flour, salt & pepper.
- Make egg wash with eggs and water.
- Form an assembly line with seasoned flour, egg wash and bread crumbs.
- Dredge chicken in flour. Tap off excess.
- Dredge chicken in egg wash. Let excess drip off.
- Dredge chicken in bread crumbs. Don’t be stingy!
- Repeat steps 5-7 until all fillets are breaded.
- Heat canola oil in a frying pan over medium-high heat until oil is wavy.
- Fry each fillet for 1 minute on each side or until golden brown.
- Place fried fillets on a broiler pan.
- Top with a generous portion of my Homemade Marinara Sauce.
- Then sprinkle with Parmesan cheese and mozzarella cheese.
- Bake chicken fillets at 400 degrees Fahrenheit for 8-10 minutes, ensuring chicken is cooked through and cheese is melted.
To reheat from frozen: Allow to thaw in the fridge from morning to lunch. Reheat in the microwave for 3 minutes or until heated through.
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