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Chicken Parm Recipe

Name: Big Mike’s Sandwich Co.s Chicken Parm Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 pieces boneless skinless chicken breasts; 1 cups all-purpose flour; 2 pieces large eggs; 2 tbs milk; 1.75 cups Italian-style breadcrumbs (or panko mixed with Italian seasoning); 0.25 cups grated Parmesan (for breading); 1 tsp garlic powder; 1 tsp salt (for breading); 0.5 tsp black pepper (for breading); 3 tbs olive oil (for shallow frying) or vegetable oil; 2 cups marinara sauce (store-bought or homemade); 1 tbs olive oil; 2 cloves garlic, minced; 0.5 tsp dried oregano; 0.25 tsp red pepper flakes; 0.25 tsp salt (for sauce); 8 oz fresh mozzarella, sliced or shredded; 0.5 cups grated Parmesan (for topping); 8 leaves fresh basil leaves; 12 oz spaghetti or your favorite pasta, cooked; 1 tbs salt (for pasta water)

Inspired by Big Mike’s Sandwich Co.

Time50m

Serves4

Breaded chicken, marinara, parmesan, and mozzarella

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Ingredients

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Chicken & Breading

4 pieces boneless skinless chicken breasts

1 cups 00 bread flour

2 pieces Large eggs

2 tbs Milk

1 3/4 cups Italian-style breadcrumbs (or panko mixed with Italian seasoning)

1/4 cups grated Parmesan (for breading)

1 tsp Watkins garlic powder

1 tsp salt (for breading)

1/2 tsp black pepper (for breading)

3 tbs olive oil (for shallow frying) or vegetable oil

Sauce

2 cups marinara sauce (store-bought or homemade)

1 tbs olive oil

2 cloves Garlic, minced

1/2 tsp Dried oregano

1/4 tsp Red pepper flakes

1/4 tsp salt (for sauce)

Cheese & Garnish

8 oz fresh mozzarella, sliced or shredded

1/2 cups grated Parmesan (for topping)

8 leaves Fresh basil leaves

Optional (serve with)

12 oz spaghetti or your favorite pasta, cooked

1 tbs salt (for pasta water)

Method

Prepare Chicken & Breading

Pound and season chicken

If breasts are thick, slice each horizontally to make two thinner cutlets or place each breast between plastic wrap and pound to about 1/2-inch thickness using a meat mallet. Lightly season both sides with 1/2 tsp salt and 1/4 tsp black pepper.

Set up breading station

Place flour in a shallow dish. In a second shallow bowl, whisk eggs with 2 tablespoons milk until combined. In a third dish, combine breadcrumbs, 1/4 cup grated Parmesan, garlic powder, 1/2 tsp salt, and 1/2 tsp black pepper; mix well.

Bread the cutlets

Working one at a time, dredge a cutlet in flour and shake off excess, dip into the egg mixture letting excess drip off, then press both sides firmly into the breadcrumb mixture to coat evenly. Set on a wire rack and repeat with remaining cutlets.

Cook Chicken

Heat a large skillet over medium heat and add 3 tablespoons oil. When oil is shimmering (but not smoking), add breaded cutlets in a single layer without crowding — cook in batches if needed. Fry until golden brown and crisp, about 3–4 minutes per side. Internal temperature should reach 155–160°F (it will finish cooking in the oven). Transfer cooked cutlets to a paper towel-lined plate or rack to drain for a minute.

Preheat oven to 425°F (220°C). Lightly oil a baking dish or line with parchment.

Make Sauce

In a small saucepan, heat 1 tablespoon olive oil over medium-low heat. Add minced garlic and cook, stirring, until fragrant, about 30–45 seconds (do not brown). Add the marinara sauce, dried oregano, red pepper flakes, and 1/4 tsp salt. Simmer gently for 5–8 minutes to meld flavors. Taste and adjust seasoning.

Assemble & Bake

Spread about 1/2 cup of the warmed marinara in the bottom of the prepared baking dish to prevent sticking.

Place fried chicken cutlets in a single layer in the dish. Spoon about 1/3 to 1/2 cup marinara over each cutlet (use more or less depending on preference).

Top each cutlet with an equal amount of mozzarella (about 2 oz per cutlet) and sprinkle with grated Parmesan (about 1 tablespoon each).

Bake in the preheated 425°F oven until cheese is melted, bubbly, and lightly golden, about 8–10 minutes. For a browned top, switch to broil for 1–2 minutes while watching closely.

Finish & Serve

Remove from oven and let rest 3 minutes. Garnish with torn fresh basil leaves.

If serving with pasta: toss cooked spaghetti with a few spoonfuls of the remaining marinara and divide among plates. Place a chicken parm cutlet on top of pasta. Serve immediately.