Chicken Parmesan Recipe

Prepare and Pound Chicken

Trim any excess fat from the chicken breasts. If breasts are thick, butterfly them or place between plastic wrap and gently pound with a meat mallet to an even thickness about 1/2 inch. Season both sides with 1 tps salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.

Set Up Breading Station

In three shallow bowls: 1) flour mixed with the remaining 1 tsp salt, 1/2 tsp black pepper, and remaining garlic powder; 2) whisk together eggs and whole milk until combined; 3) combine breadcrumbs and grated Parmesan cheese in the third bowl.

Bread the Chicken

Dredge each chicken breast first in the seasoned flour, shaking off excess; dip into the egg-milk mixture, letting excess drip off; press firmly into the breadcrumb-Parmesan mixture to coat completely. Place breaded cutlets on a wire rack while heating oil.

Fry Until Golden

Pour vegetable oil into a large skillet to a depth of about 1/4 inch and heat over medium-high until shimmering and a breadcrumb sizzles (about 350°F / 175°C). Fry chicken 3–4 minutes per side until golden brown and internal temp reaches ~150°F (it will finish cooking in the oven). Transfer to a paper-towel-lined plate or wire rack.

Preheat Oven and Toast Ciabatta

Preheat oven to 375°F (190°C). Lightly brush ciabatta cut sides with olive oil or softened butter. Place cut-side-up on a sheet pan and toast in oven 4–6 minutes until lightly golden. Remove from oven and set aside.

Assemble Sandwiches

Place each fried chicken breast on the bottom half of a toasted ciabatta roll. Spoon 1/4 cup Diana (tomato) sauce over each chicken, then spoon 1/4 cup Alfredo sauce on top of the tomato layer (roughly equal layers). Sprinkle about 1/2 cup shredded mozzarella across each sandwich (divide evenly). If desired, sprinkle 1/2 tablespoon extra grated Parmesan and a pinch of red pepper flakes per sandwich.

Bake to Finish

Return assembled bottom halves (on the sheet pan) to the oven and bake at 375°F for 8–10 minutes, until mozzarella is melted, sauces are bubbly, and internal chicken temperature reaches 165°F. Keep an eye to avoid over-browning.

Finish and Serve

Remove from oven. Place fresh basil leaves on top of the melted cheese (optional). Cap each sandwich with the toasted top half of the ciabatta. Serve immediately with extra Diana or Alfredo on the side if desired.

If you like a richer roll, spread softened butter on the toasted top halves before placing them on the finished sandwiches. Sprinkle additional grated Parmesan and a pinch of red pepper flakes across sandwiches for extra flavor. Serve with lemon wedge if desired.