Chicken Parm Recipe

Pound and season

Place each chicken breast between two sheets of plastic wrap or in a resealable bag. Using a meat mallet or heavy skillet, pound chicken to an even thickness about 1/2 inch. Season both sides with 1 tsp kosher salt and 1 tsp black pepper (portion from chicken ingredients).

Breading setup

Arrange three shallow bowls: one with the flour, one with the eggs whisked with 2 tablespoons milk, and one with the panko mixture (panko breadcrumbs, 3 tbsp grated Parmesan, 1 tsp dried Italian seasoning, 1/2 tsp garlic powder). Press each chicken breast into flour, shaking off excess; dip into egg wash, letting excess drip; then press firmly into panko mixture to coat completely, pressing crumbs onto edges.

Pan-fry

Heat a large skillet over medium heat and add 4 tbsp olive oil. When oil is shimmering, add breaded chicken in a single layer (work in batches if needed). Cook until golden brown, about 3-4 minutes per side. Transfer browned cutlets to a wire rack or paper towel-lined plate. They do not need to be fully cooked through because they will finish in the oven.

While chicken browns, make the pomodoro. In a medium saucepan, heat 1 tbsp extra-virgin olive oil over medium heat. Add the diced onion and cook until translucent, about 4-5 minutes. Add minced garlic and cook until fragrant, about 30 seconds.

Add the crushed tomatoes and 1 tbsp tomato paste, stirring to combine. Add 1/2 tsp sugar, 1 tsp salt, and 1/2 tsp black pepper. Bring to a gentle simmer, then lower heat and cook uncovered for 12-15 minutes until slightly thickened. Stir in torn basil leaves at the end and remove from heat. Taste and adjust salt if needed.

Preheat the oven to 425°F (220°C). Spread a thin layer (about 1 cup) of the warm pomodoro sauce on the bottom of a baking dish large enough to hold the cutlets in a single layer.

Place browned chicken cutlets in the baking dish on top of the sauce. Spoon about 1/3 to 1/2 cup pomodoro over each cutlet (enough to cover the breading lightly but not soak it).

Top each cutlet with fior di latte slices (about 2 oz / 2 slices per cutlet so the cheese covers). Sprinkle the 1/4 cup grated Parmesan evenly over all cutlets.

Bake in the preheated oven for 10-12 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly. If you want the cheese browned lightly, switch to broil on high for 1-2 minutes—watch closely to avoid burning.

Remove from oven and let rest 3 minutes. Garnish each cutlet with torn fresh basil leaves before serving.