Name: Johnny C's Deli & Pastas CHICKEN PARMESAN Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 pieces boneless skinless chicken breasts; 1.5 tsp kosher salt; 1 tsp black pepper; 3 tbs all-purpose flour; 2 pieces large eggs; 2 tbs milk; 1.5 cups plain breadcrumbs (or panko); 0.5 cups finely grated Parmesan cheese; 1 tsp dried Italian seasoning; 0.5 tsp garlic powder; 4 tbs olive oil (for frying); 1 tbs unsalted butter; 1 tbs olive oil; 0.5 pieces yellow onion, finely chopped; 2 cloves garlic, minced; 24 oz crushed tomatoes (preferably San Marzano); 1 tbs tomato paste; 1 tsp dried oregano; 1 tsp dried basil; 1 tsp salt; 0.5 tsp black pepper; 0.5 tsp sugar (optional, to balance acidity); 6 leaves fresh basil leaves (optional); 8 oz mozzarella cheese, shredded or sliced; 0.25 cups grated Parmesan cheese (for topping); 12 oz cooked spaghetti or other pasta; 2 tbs chopped fresh parsley (optional); 2 pieces lemon wedges (optional)

Method

For the chicken

Prep and pound

Place each chicken breast between two pieces of plastic wrap or in a resealable bag. Use a meat mallet or heavy skillet to pound each breast to an even thickness about 1/2 inch. Season both sides with 1.5 tsp kosher salt and 1 tsp black pepper.

Set up dredging station

Arrange three shallow bowls or plates: one with the 3 tbs flour, one with the beaten eggs mixed with 2 tbs milk, and one with the breadcrumb mixture (1.5 cups breadcrumbs, 1/2 cup finely grated Parmesan, 1 tsp Italian seasoning, 1/2 tsp garlic powder). Mix breadcrumbs and dry seasonings thoroughly.

Dredge the chicken

Working one piece at a time: lightly coat a breast in flour, shaking off excess; dip into the egg mixture, letting excess drip off; press firmly into the breadcrumb mixture so it is evenly coated. Place coated breasts on a wire rack while you heat the pan.

Pan-fry

Heat a large skillet over medium heat. Add 4 tbs olive oil and 1 tbs butter. When oil is shimmering and butter melted, add chicken (do not overcrowd—work in batches if necessary). Fry until golden brown, about 3-4 minutes per side. Internal color will still be light since you will finish in the oven. Transfer browned cutlets to a paper towel-lined plate or wire rack.

Sauce and assembly

Make the sauce

In a medium saucepan, heat 1 tbs olive oil over medium heat. Add 1/2 finely chopped onion and cook until soft, 4-5 minutes. Add 2 minced garlic cloves and cook 30 seconds until fragrant. Stir in 24 oz crushed tomatoes and 1 tbs tomato paste. Add 1 tsp dried oregano, 1 tsp dried basil, 1 tsp salt, 1/2 tsp pepper and 1/2 tsp sugar if using. Bring to a gentle simmer, reduce heat, and simmer uncovered for 10-15 minutes to thicken. Stir in torn fresh basil leaves at the end if using.

Preheat oven and assemble

Preheat oven to 400°F (200°C). Spread 1/2 to 3/4 cup of the tomato sauce in the bottom of a 9x13 inch baking dish or a large ovenproof skillet. Arrange the browned chicken cutlets in a single layer on top of the sauce. Spoon 2-3 tablespoons of sauce over each cutlet to lightly coat.

Add cheese and bake

Top each sauced cutlet with about 2 oz (roughly 1/4 cup) shredded or sliced mozzarella and a light sprinkle of 1 tbsp grated Parmesan divided among cutlets. Bake in the preheated oven until cheese is melted and bubbly and chicken reaches an internal temperature of 165°F (74°C), about 12-15 minutes. For a browned top, set under the broiler 1-2 minutes watching carefully.

Finish

Remove from oven and let rest 3-5 minutes. Spoon additional sauce from the pan over each cutlet if desired and garnish with chopped parsley and extra grated Parmesan.

To serve

While chicken bakes, cook 12 oz pasta according to package instructions until al dente. Drain and toss with a little olive oil or a few spoonfuls of the reserved tomato sauce to prevent sticking. Plate a serving of pasta, place a chicken cutlet on top, and spoon extra sauce over. Serve with lemon wedges and more grated Parmesan if desired.

Chicken Parmesan Recipe