Chicken Parmesan Recipe

Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add the finely chopped onion and cook, stirring occasionally, until translucent, about 4–5 minutes.

Add the minced garlic and cook for 30–45 seconds until fragrant, careful not to brown.

Stir in the tomato paste and cook 1 minute to deepen flavor. Add the crushed tomatoes, dried oregano, red pepper flakes, sugar (if using), salt, and black pepper. Bring to a gentle simmer.

Reduce heat to low and simmer, partially covered, for 15–20 minutes to thicken and allow flavors to meld. Stir occasionally and taste; adjust salt or sugar as needed.

Stir in the chopped fresh basil off the heat. Keep warm until ready to assemble the sandwiches.

Prepare the chicken: If breasts are thick, butterfly or slice horizontally to 1/2-inch thickness (you should have 4 pieces). Pat dry with paper towels. Season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper.

Set up a breading station: Place the flour in a shallow dish. In a second shallow dish whisk the 2 eggs with 2 tablespoons milk. In a third shallow dish combine the breadcrumbs, 1/4 cup grated Parmesan, 1 teaspoon Italian seasoning, and 1/2 teaspoon garlic powder.

Dredge each chicken piece: first coat lightly in flour, shake off excess; then dip into the egg wash allowing excess to drip; finally press into the breadcrumb mixture to fully coat. Place breaded cutlets on a wire rack (or plate) while you heat the pan.

Heat a large skillet over medium heat and add 1/2 cup olive oil and 1 tablespoon butter (optional) until shimmering but not smoking. Carefully add the breaded cutlets (work in batches if needed) and fry until golden brown and crispy, about 3–4 minutes per side. Internal temperature should reach 165°F (74°C).

Transfer fried cutlets to a paper-towel-lined plate or a wire rack in a 200°F (95°C) oven to keep warm while you assemble. If any cutlet is not fully cooked after browning, finish cooking in a 350°F (175°C) oven for 5–7 minutes.

Preheat broiler (or oven to 425°F/220°C if no broiler). If toasting rolls, brush cut sides lightly with butter or olive oil and toast under broiler or in oven until golden, about 1–2 minutes—watch carefully to avoid burning.

Place a fried chicken cutlet on the bottom half of each roll. Spoon about 1/4 to 1/3 cup warm marinara over each cutlet (adjust to taste). Top each with 2 ounces (about 1/2 cup loosely packed) mozzarella.

Place assembled sandwiches on a baking sheet and broil 2–3 inches from heat until the cheese is melted and bubbly, about 1–3 minutes—watch closely. Alternatively, bake at 425°F (220°C) for 5–7 minutes.

Remove from oven, sprinkle with 1/2 tablespoon grated Parmesan per sandwich and add fresh basil leaves if using. Close sandwiches with top rolls and serve immediately.