Chicken Parmesan Recipe

Prepare and pound

Place each chicken breast between two sheets of plastic wrap or in a large resealable bag. Use a meat mallet or rolling pin to pound each breast to an even thickness about 1/2 inch thick. This ensures even cooking.

Season both sides of the pounded chicken with 1 1/2 tsp kosher salt, 1 tsp black pepper, and 1 tsp garlic powder.

Set up breading station

In three shallow bowls: (1) combine the 3 tbs flour with a pinch of salt; (2) whisk 2 eggs with 2 tbs milk until smooth; (3) mix 1 1/2 cups breadcrumbs with 1/2 cup grated Parmesan and 1 tsp dried Italian seasoning. Pat each seasoned breast into the flour, shake off excess, dip into the egg mixture, then press firmly into the breadcrumb mixture to coat both sides. Place breaded cutlets on a plate and let rest 5 minutes so coating adheres.

Pan-fry the cutlets

Heat a large skillet over medium-high heat and add 4 tbs olive oil. When oil shimmers, add cutlets (work in batches if needed to avoid crowding). Fry until golden brown, about 3-4 minutes per side, turning once. The internal temperature will rise further in the oven; you are aiming for a deep golden crust. Transfer browned cutlets to a wire rack or paper towel-lined plate.

Cook aromatics

While frying or before finishing frying, heat 1 tbs extra-virgin olive oil in a medium saucepan over medium heat. Add 1/2 cup finely chopped onion and cook until softened and translucent, about 4-5 minutes. Add 3 minced garlic cloves and cook 30-45 seconds until fragrant, stirring so garlic doesn't burn.

Simmer the sauce

Add 28 oz crushed tomatoes and 1 tbs tomato paste to the pan. Stir to combine, then add 1 tsp dried oregano, 1/4 tsp red pepper flakes, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp sugar (if using). Bring to a gentle simmer, reduce heat to low, and simmer uncovered 12-15 minutes, stirring occasionally, until flavors meld and sauce thickens slightly. Stir in 2 tbs chopped fresh basil at the end. Taste and adjust seasoning.

Preheat oven

Preheat oven to 425°F (220°C). Lightly oil a 9x13-inch baking dish or line with parchment.

Spread a thin layer (about 1 cup) of the tomato sauce across the bottom of the prepared baking dish to prevent sticking.

Place the fried chicken cutlets in a single layer on top of the sauce. Spoon about 1/3 to 1/2 cup sauce over each cutlet, spreading gently to cover but not drown the crust.

Top each sauced cutlet with approximately 1/2 cup shredded mozzarella (divide the 2 cups across 4 cutlets) and sprinkle each with a tablespoon of grated Parmesan.

Bake to melt cheese and finish cooking

Bake in the preheated oven until cheese is melted and bubbling and the chicken registers 155-160°F (68-71°C) internal (it will continue to rise to 165°F resting), about 8-10 minutes. For a browned cheese top, switch to broil on high for 1-2 minutes while watching closely.

Remove from oven and let rest 5 minutes. Garnish with fresh basil leaves. Serve hot over pasta, with extra sauce on the side, or with a simple salad.