Chicken Parmesan Recipe

Pound and season

Place each chicken breast between two pieces of plastic wrap or in a zip-top bag. Using a meat mallet or heavy skillet, pound to an even thickness about 1/2 inch. Season both sides with 1 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder (adjust portions from the ingredient totals across breasts).

Set up dredging station

Place the flour in a shallow dish. In a second shallow bowl, whisk the 2 eggs with 2 tbsp milk until combined. In a third dish, combine the breadcrumbs, 1/2 cup grated Parmesan, and 1 tsp dried oregano.

Dredge chicken

Working one at a time, lightly coat each breast in flour, shaking off excess, then dip into the egg mixture, allowing excess to drip off, then press into the breadcrumb mixture so it adheres completely. Place breaded cutlets on a wire rack while heating oil.

Pan-fry until golden

Heat 1/2 cup olive oil in a large skillet over medium-high heat until shimmering but not smoking. Fry the cutlets 3-4 minutes per side until golden brown and crisp (internal color will still be slightly undercooked). Transfer to a paper-towel-lined plate or wire rack to drain. If necessary, add more oil so the pan is about 1/8" deep for even frying.

Sauté garlic

In a medium saucepan over medium heat, warm 2 tbsp extra-virgin olive oil. Add the thinly sliced garlic and 1/4 tsp red pepper flakes. Cook, stirring frequently, until the garlic is fragrant and just beginning to color, about 1–1.5 minutes (do not burn).

Add tomatoes and simmer

Add the 28 oz crushed tomatoes and 1 tbsp tomato paste (if using). Stir to combine. Season with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp sugar (optional). Bring to a gentle simmer, then reduce heat to low and simmer uncovered 15–20 minutes, stirring occasionally, until the sauce thickens slightly.

Finish with basil

Tear or chiffonade about two-thirds of the 12 basil leaves and stir into the sauce in the last 2 minutes of cooking. Taste and adjust salt/pepper as needed.

Bring a large pot of water to a rolling boil, add 1 tbsp salt, and cook 12 oz spaghetti according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain the pasta and return to the pot.

Add about 3/4 cup of the prepared pomodoro sauce to the drained spaghetti along with up to 1/2 cup reserved pasta water as needed and toss to combine so the spaghetti is coated. Keep warm while finishing chicken.

Preheat oven and assemble

Preheat the oven to 425°F (220°C). Spoon a thin layer of the pomodoro sauce into the bottom of a baking dish (large enough to hold all cutlets in a single layer). Place the fried chicken cutlets in the dish on top of the sauce.

Top with cheese

Spoon about 1/3–1/2 cup sauce over each cutlet (use remaining sauce as desired). Top each cutlet with 2 oz of fresh mozzarella (arrange slices or torn pieces) and sprinkle about 1 tbsp grated Parmesan over each.

Bake until cheese melts

Bake in the preheated oven 8–10 minutes, or until the mozzarella is melted and bubbly and the chicken reaches an internal temperature of 165°F (74°C). If you want browned cheese, finish with 1–2 minutes under the broiler—watch closely.

Plate

Place a portion of the spaghetti pomodoro on each plate (approximately 3 oz cooked pasta per serving). Top with a chicken cutlet, spoon any pan sauce over, and garnish with fresh basil leaves (the remaining basil). Sprinkle additional grated Parmesan to taste.