Chicken Parmesan Recipe

Prep and flatten

Place each chicken breast between two pieces of plastic wrap or in a large resealable bag. Using a meat mallet or heavy skillet, gently pound the chicken to an even thickness of about 1/2 inch. Trim any excess fat and season both sides lightly with 1 tbs kosher salt and 1/2 tsp black pepper. Rub 1 tablespoon olive oil and 1 tablespoon lemon juice over the breasts; let rest 10 minutes.

Set up breading station

In a shallow bowl: add the flour. In a second bowl whisk the eggs with the milk. In a third shallow bowl combine panko breadcrumbs, 1/2 cup grated Parmesan, 1 tsp Italian seasoning, 1/2 tsp garlic powder, remaining salt (about 1/2 tbs) and pepper. Dredge each breast in flour (shake off excess), then dip into the egg wash, then press firmly into the breadcrumb mixture making sure to coat completely. Place on a wire rack and let sit 10 minutes to help the breading adhere.

Deep fry

Pour vegetable oil into a wide, heavy skillet or Dutch oven to a depth of about 1 to 1 1/2 inches and heat over medium-high to 350°F (175°C). If you don't have a thermometer, oil should sizzle when a breadcrumb is dropped in. Fry chicken breasts in batches (do not overcrowd) for 3–4 minutes per side until golden brown and an instant-read thermometer inserted into the thickest part reads 155–160°F. Transfer to a wire rack set over a baking sheet to drain and rest; oven can be preheated to keep warm at 200°F.

Finish in oven with cheese

Preheat oven to 375°F (190°C). Spoon about 2–3 tablespoons of warm vodka sauce (see next section) over each fried breast, then top each with 2 ounces (about 1/4 cup) shredded or sliced mozzarella and a light sprinkle of grated Parmesan. Place the chicken on a baking sheet and bake 6–8 minutes until the cheese is melted and bubbling and the internal temperature reaches 165°F. Remove and rest 2–3 minutes.

Toast buns

If serving on toasted buns, melt butter in a skillet over medium heat and toast cut sides of 4 buns until golden, about 1–2 minutes.

Heat 2 tablespoons olive oil and 1 tablespoon butter in a medium saucepan over medium heat. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 5–7 minutes.

Add the minced garlic and cook for 30–45 seconds until fragrant. Stir in 2 tablespoons tomato paste and cook 1–2 minutes, letting the paste darken slightly to bring out its sweetness.

Pour in 1/4 cup vodka and simmer 2–3 minutes to cook off the alcohol and deglaze the pan, scraping up any browned bits. Carefully add the crushed tomatoes, stir to combine, and bring to a gentle simmer.

Reduce heat to low and simmer the sauce uncovered 15–20 minutes, stirring occasionally, until slightly reduced and flavors meld. Taste and add 1/2 teaspoon sugar if needed to balance acidity and 1/4 tsp red pepper flakes if desired.

Stir in 1/2 cup heavy cream and simmer another 2–3 minutes until the sauce is pink and silky. Add chopped fresh basil, 1 tsp salt and 1/2 tsp black pepper. Keep warm until ready to spoon over the fried chicken.

Place a toasted bun bottom on each plate. Spoon a tablespoon of vodka sauce onto the bun, set a cheese-topped fried chicken breast on top, add another spoonful of sauce over the cheese, and garnish with fresh basil leaves and a sprinkle of extra grated Parmesan.

Top with the bun top and serve immediately with extra sauce on the side. Leftover sauce keeps in the refrigerator up to 4 days.