Chicken Parmesan Recipe

Prep and Pound

Pat the 4 chicken breasts dry. Place each breast between two pieces of plastic wrap or in a large zip-top bag and pound with a meat mallet to an even thickness about 1/2 inch thick. Season both sides of the chicken with 1.5 tsp kosher salt and 1 tsp black pepper.

Set up Breading Station

In three shallow bowls or dishes: place 1 cup all-purpose flour in the first; whisk together 2 large eggs and 2 tbs milk in the second; in the third combine 2 cups plain breadcrumbs, 1/2 cup grated Parmesan, 1 tsp dried oregano, and 1/2 tsp garlic powder.

Bread the Chicken

Dredge each seasoned chicken breast first in flour, shaking off excess, then dip into the egg wash, letting excess drip off, and finally press firmly into the breadcrumb mixture to coat both sides. Place breaded cutlets on a wire rack and let rest 10 minutes — this helps the coating adhere.

Pan-Fry Until Golden

In a large skillet over medium heat, add 1/2 cup olive oil and 2 tbs unsalted butter. When the butter melts and oil is shimmering (about 325–350°F if using a thermometer), add the cutlets (work in batches if necessary). Fry about 3–4 minutes per side until golden brown and crisp. Transfer to a paper towel-lined plate or wire rack. The chicken will finish cooking in the oven.

Make the Tomato Sauce

While breading or frying, heat 2 tbs extra-virgin olive oil in a medium saucepan over medium heat. Add 1/2 cup finely chopped yellow onion and cook until translucent, about 4–5 minutes. Add 3 minced garlic cloves and cook 30–60 seconds until fragrant. Stir in 28 oz crushed tomatoes and 2 tbs tomato paste. Add 1 tsp granulated sugar, 1 tsp dried basil, 1/2 tsp dried oregano, 1/4 tsp crushed red pepper flakes, and 1 tsp salt. Bring to a gentle simmer, reduce heat to low, and simmer uncovered 12–15 minutes, stirring occasionally, until slightly thickened.

Finish Sauce

Stir in 1/4 cup torn fresh basil leaves. Taste and adjust seasoning with more salt or sugar if needed. Keep warm while you assemble the chicken.

Assemble Chicken Parmesan

Preheat oven to 425°F (220°C). Spoon about 1/2 cup of warm tomato sauce into the bottom of a 9x13-inch baking dish or ovenproof skillet to prevent sticking. Arrange the fried chicken cutlets in a single layer. Spoon 1/3 to 1/2 cup sauce over each cutlet (use more or less to taste). Top each with about 2 oz shredded or sliced mozzarella and sprinkle about 2 tbsp grated Parmesan over all.

Bake to Melt and Finish

Place the baking dish in the preheated oven and bake 8–12 minutes, or until the cheese is melted and bubbly and the chicken reaches an internal temperature of 165°F. For a golden-browned top, switch the oven to broil on high for 1–2 minutes while watching closely to avoid burning.

While the chicken is in the oven, cook 12 oz of spaghetti or pasta according to package directions until al dente. Drain and toss with a little olive oil or 1/2 cup of the prepared tomato sauce to keep it moist.

Remove chicken from oven and let rest 3–5 minutes. Serve each cutlet atop a bed of pasta or alongside it. Garnish with 2 tbs chopped fresh basil or parsley, additional grated Parmesan to taste, and optional lemon wedge. Serve immediately.