Chicken Parm Recipe

1. Prep and pound

Trim any excess fat from the chicken breasts. Place each breast between two pieces of plastic wrap or in a zip-top bag and gently pound with a meat mallet or heavy skillet to an even thickness of about 1/2 inch. This ensures even cooking.

2. Season both sides of the pounded breasts with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper.

3. Set up a breading station: in one shallow dish place 1 cup all-purpose flour; in a second bowl whisk together 2 large eggs and 2 tbsp milk; in a third shallow dish combine 1 1/2 cups breadcrumbs, 1/2 cup grated Parmesan, 1 tsp dried Italian seasoning, and 1/2 tsp garlic powder.

4. Dredge each chicken breast in flour, shaking off excess, then dip into the egg mixture, letting excess drip off, then press into the breadcrumb mixture to coat thoroughly. Place breaded cutlets on a plate and let rest 5 minutes to help coating adhere.

5. Heat a large skillet over medium heat and add 4 tbsp olive oil. When oil shimmers but is not smoking, add breaded cutlets (work in batches if needed to avoid crowding). Fry until golden brown and crisp, about 3-4 minutes per side. Use tongs to turn gently. Internal temperature should reach about 155-160°F (it will finish in the oven). Transfer fried cutlets to a wire rack or paper-towel–lined plate.

6. Preheat your oven to 400°F (200°C). Spoon about 1/2 cup marinara sauce into the bottom of a 9x13-inch baking dish (or enough to coat the base).

7. Arrange the fried chicken cutlets in a single layer on top of the sauce. Spoon 1/4 to 1/3 cup marinara over each cutlet, spreading slightly but leaving edges of the breading exposed so it stays crisp.

8. Divide 2 cups shredded mozzarella evenly over the cutlets, then sprinkle the additional 1/4 cup grated Parmesan on top.

9. Bake in the preheated oven until cheese is melted and bubbly and chicken reaches 165°F internal temperature, about 12-15 minutes. For a browned top, switch to broil for 1-2 minutes—watch closely to avoid burning.

10. Remove from oven and let rest 5 minutes. Garnish with fresh basil leaves, if using.

11. If serving with pasta, cook 12 oz spaghetti according to package directions in salted boiling water until al dente. Reserve 1/2 cup pasta cooking water and drain.

12. Return pasta to the pot, add 1/2–1 cup marinara (from the jar or warmed), and 2–3 tbsp reserved pasta water as needed to loosen. Toss to coat. Divide pasta among plates and top each with a chicken parm cutlet.