Need a unique romantic meal for two that is easy and delicious? This crispy Romantic Chicken Parmesan is the perfect cheesy dish to cook at home this Valentine’s Day!
We can’t promise that one recipe can snag you a significant other. That would be ludicrous!
However, everyone needs a great meal to make at home for their date. You could go out, but there is something romantic about cooking dinner and eating by candlelight at home.
This amazing Romantic Chicken Parmesan is crunchy, tender, and herbaceous thanks to a delicate tomato sauce, which tops the parmesan chicken! The top cheesy layer melts to the perfect stretchy consistency.
If you make this for a date, they will stick around. Any date will fall in love with you after eating this dish, so beware!
How to Make Heart-Shaped Chicken Cutlets
Perhaps the cutest part of this Valentine’s dish is that the chicken is butterflied into heart shapes. This does three things:
- Makes the cooking time quicker
- Gives more surface area for the crunchy outer layer
- Plus, it gives this dish the festive edge it deserves!
Simply take a whole chicken breast and butterfly it, cutting into the side with a sharp knife and opening it up like a book. Cut through the thickest side first, leaving the pointy side intact to make the heart shape. You can optionally pound the chicken to be even thinner after butterflying, but you might lose the heart-shaped nature of the chicken.
Now, the chicken is ready for breading and frying!
Ingredients in Romantic Chicken Parmesan
- 1 tbsp olive oil
- ¼ onion, diced small
- 3 cloves garlic, minced
- 12 oz. can crushed imported Italian tomatoes
- 1 bunch fresh basil, a handful of leaves reserved for garnish
- Pinch of oregano
- Pinch of crushed red pepper flakes
- 1 tsp salt
- ½ tsp pepper
- Pinch of sugar
- 2 large boneless, skinless chicken breasts, butterflied into heart shapes
- 1 ½ cups gluten-free bread crumbs
- ½ cup Parmesan cheese, plus more for topping
- 2 eggs, beaten
- ½ cup vegetable oil or any frying oil
- 1 cup shredded mozzarella
- ½ lb. gluten-free pasta, cooked, for serving
How to Make Romantic Chicken Parmesan
Begin by making the sauce. In a large saucepan over medium heat, add the oil and onions. Saute for 2-3 minutes until they begin to soften.
Add the garlic and cook for another minute before pouring in the canned tomatoes. Also, throw in the whole basil bunch, reserving some leaves for garnish.
Simmer the sauce on low while you make the chicken.
Butterfly your chicken breasts and season to taste with salt and pepper. Pour the breadcrumbs and Parmesan into a bowl and mix. In another bowl, crack the eggs and whisk.
Dip each butterflied chicken into the breadcrumb mixture, followed by egg, and once again into the breadcrumbs. Set the chicken aside on a plate.
Heat a large cast-iron skillet over medium heat and add the frying oil. Once hot, add the chicken cutlets and cook 6-8 minutes per side, depending on size.
Once cooked, remove the chicken to a wire rack. Preheat the oven to 350 F.
On a baking sheet, lay out the chicken. Top with cheese and a few spoonfuls of tomato sauce. Bake in the oven until the cheese melts and turns light brown.
Serve immediately with pasta and additional tomato sauce.
Keto Chicken Parmesan
Ingredients
- 1 tbsp olive oil
- 1/4 onion, diced small
- 3 cloves garlic, minced
- 1 12 oz. can crushed imported Italian tomatoes
- 1 bunch fresh basil, a handful of leaves reserved for topping
- 1 pinch of oregano
- 1 pinch of crushed red pepper flakes
- 1 tsp salt
- 1/2 tsp pepper
- 1 pinch of swerve
- 2 large boneless, skinless chicken breasts, butterflied
- 1 1/2 cups almond flour
- 1/2 cup grated Parmesan cheese, plus more for topping
- 2 eggs, beaten
- 1/2 cup olive oil
- 1 cup shredded mozzerella cheese
Instructions
- Begin by making the sauce. In a large saucepan over medium heat, add the oil and onions. Saute for 2-3 minutes until they begin to soften.
- Add the garlic and cook for another minute before pouring in the canned tomatoes. Also, throw in the whole basil bunch, reserving some leaves for garnish.
- Simmer the sauce on low while you make the chicken.
- Butterfly your chicken breasts and season to taste with salt and pepper. Pour the almond flour and Parmesan into a bowl and mix. In another bowl, crack the eggs and whisk.
- Dip each butterflied chicken into the almond flour mixture, followed by egg, and once again into the almond flour. Set the chicken aside on a plate.
- Heat a large cast-iron skillet over medium heat and add olive oil. Once hot, add the chicken cutlets and cook 6-8 minutes per side, depending on size.
- Once cooked, remove the chicken to a wire rack. Preheat the oven to 350 F.
- On a baking sheet, lay out the chicken. Top with cheese and a few spoonfuls of tomato sauce. Bake in the oven until the cheese melts and turns lightly browned.
