Name: Grand Tavern Troys CHICKEN PARMESANA Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 each boneless skinless chicken breasts; 1.5 tsp kosher salt; 1 tsp freshly ground black pepper; 1 cup all-purpose flour; 2 each large eggs; 2 tbsp whole milk; 1.5 cups plain breadcrumbs (or panko for extra crispness); 0.75 cup grated Parmesan cheese; 1 tsp dried Italian seasoning; 0.5 tsp garlic powder; 0.5 cup olive oil (or neutral oil for frying); 2 tbsp extra virgin olive oil; 1 each yellow onion, finely chopped; 4 each garlic cloves, minced; 28 oz crushed tomatoes (canned); 2 tbsp tomato paste; 1 tsp dried oregano; 0.25 tsp red pepper flakes; 0.5 tsp granulated sugar (optional, to balance acidity); 0.25 cup fresh basil leaves, chopped; 1 tsp salt; 0.25 tsp black pepper; 2 cups mozzarella cheese, shredded or sliced; 0.25 cup grated Parmesan cheese (for topping); 8 leaves fresh basil leaves for garnish (optional)

Method

Chicken & Coating

Prepare chicken

If chicken breasts are thick, butterfly them or place between plastic wrap and pound to an even 1/2-inch thickness using a mallet or heavy skillet. Pat dry with paper towels. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.

Set up breading station

Place the flour in a shallow dish. In a second shallow bowl whisk the eggs with 2 tablespoons milk until combined. In a third shallow bowl combine breadcrumbs, 3/4 cup grated Parmesan, 1 tsp dried Italian seasoning, 1/2 tsp garlic powder, and 1/2 tsp kosher salt and 1/2 tsp black pepper.

Bread the chicken

Dredge each chicken breast in flour, shaking off excess, then dip into the egg mixture, allowing excess to drip off, then press firmly into the breadcrumb mixture to coat completely. Set breaded cutlets on a rack for 10 minutes to help coating adhere.

Pan-fry the cutlets

Heat 1/2 cup oil in a large skillet over medium-high heat until shimmering (about 350°F if using a thermometer). Fry cutlets in batches so they don't crowd the pan, 3–4 minutes per side, until golden brown and just cooked through (internal temperature ~155–160°F — they will finish in the oven). Transfer to a paper towel-lined plate or a rack while you assemble. Add more oil between batches if needed.

Sauce

Sauté aromatics

While the chicken is resting (or in a separate sauté pan), heat 2 tablespoons extra virgin olive oil over medium heat. Add the finely chopped onion and sauté until translucent, 5–6 minutes. Add the minced garlic and cook 30–60 seconds until fragrant, careful not to brown.

Simmer sauce

Add the crushed tomatoes and tomato paste, stir to combine. Add 1 tsp salt, 1/4 tsp black pepper, 1 tsp dried oregano, 1/4 tsp red pepper flakes, and 1/2 tsp sugar if using. Bring to a gentle simmer, reduce heat to low, and simmer uncovered 10–15 minutes to thicken slightly. Stir in 1/4 cup chopped fresh basil at the end. Taste and adjust seasoning.

Assembly & Topping

Preheat oven and assemble

Preheat oven to 425°F (220°C). Spread 1–1 1/2 cups of the tomato sauce in the bottom of a 9x13-inch baking dish (or ovenproof skillet) to prevent sticking. Arrange the fried chicken cutlets in a single layer on top of the sauce.

Top with sauce and cheese

Spoon remaining sauce over each cutlet (about 1/4 to 1/3 cup per piece). Evenly sprinkle or layer shredded/sliced mozzarella across the cutlets, then sprinkle 1/4 cup grated Parmesan over everything.

Bake to melt

Bake in the preheated oven 10–12 minutes until the cheese is melted and bubbly and the chicken reaches an internal temperature of 165°F. For a browned top, switch to broil for 1–2 minutes watching carefully to avoid burning.

Garnish and serve

Remove from oven, let rest 3–5 minutes. Garnish with fresh basil leaves. Serve hot over pasta, with a side salad, or on a sandwich roll. Adjust salt and pepper to taste before serving.

Chicken Parmesana Recipe