The Chef

Restaurants

Meals

Drinks

Restaurants›J-Prime Steakhouse›Chicken Parmesan Recipe

Chicken Parmesan Recipe

Name: J-Prime Steakhouses Chicken Parmesan Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 pieces boneless skinless chicken breasts; 1 tsp kosher salt; 1 tsp black pepper; 1 cup all-purpose flour; 2 pieces large eggs; 2 tbs milk; 1.5 cups plain breadcrumbs (or panko for extra crisp); 0.5 cup grated Parmesan cheese (for breading); 1 tsp dried Italian seasoning; 0.5 tsp garlic powder; 4 tbs olive oil (for frying); 1 tbs unsalted butter (optional, for frying); 2 tbs extra virgin olive oil; 1 medium yellow onion, finely diced; 3 cloves garlic cloves, minced; 28 oz crushed tomatoes (canned); 1 tbs tomato paste; 1 tsp dried oregano; 0.25 tsp red pepper flakes; 0.5 tsp sugar (optional, to balance acidity); 6 leaves fresh basil leaves, torn (or 1 tsp dried); 1 tsp salt; 0.5 tsp black pepper; 2 cups mozzarella cheese, shredded (or sliced fresh mozzarella); 0.5 cup grated Parmesan cheese (for topping); 2 tbs fresh parsley, chopped (for garnish); 4 cups cooked spaghetti or other pasta; 4 leaves extra basil leaves

Inspired by J-Prime Steakhouse

Time1h

Serves4

Lightly breaded chicken breast topped with homemade marinara

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Chicken & Breading

4 pieces boneless skinless chicken breasts

1 tsp kosher salt

1 tsp black pepper

1 cup 00 bread flour

2 pieces Large eggs

2 tbs Milk

1 1/2 cups plain breadcrumbs (or panko for extra crisp)

1/2 cup grated Parmesan cheese (for breading)

1 tsp dried Italian seasoning

1/2 tsp Watkins garlic powder

4 tbs olive oil (for frying)

1 tbs unsalted butter (optional, for frying)

Marinara Sauce

2 tbs extra virgin olive oil

1 medium yellow onion, finely diced

3 cloves Garlic cloves, minced

28 oz crushed tomatoes (canned)

1 tbs tomato paste

1 tsp Dried oregano

1/4 tsp Red pepper flakes

1/2 tsp sugar (optional, to balance acidity)

6 leaves fresh basil leaves, torn (or 1 tsp dried)

1 tsp Celtic sea salt

1/2 tsp black pepper

Assembly & Baking

2 cups mozzarella cheese, shredded (or sliced fresh mozzarella)

1/2 cup grated Parmesan cheese (for topping)

2 tbs Fresh parsley, chopped (for garnish)

To Serve (optional)

4 cups cooked spaghetti or other pasta

4 leaves extra basil leaves

Method

Chicken & Breading

Prep chicken

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

Set up breading station

Place flour in a shallow dish. In a second shallow dish whisk together eggs and 2 tbs milk. In a third dish combine breadcrumbs, 1/2 cup grated Parmesan, 1 tsp dried Italian seasoning and 1/2 tsp garlic powder.

Bread the chicken

Dredge each seasoned breast first in flour, shaking off excess, then dip in the egg mixture, letting excess drip off, then press firmly into the breadcrumb mixture until evenly coated. Set breaded cutlets on a wire rack or plate.

Pan-fry until golden

Heat a large skillet over medium heat and add 4 tbs olive oil and 1 tbs butter. When oil is hot (shimmering but not smoking), add cutlets (work in batches if needed). Fry 3-4 minutes per side until golden brown and crust is set. Transfer to a paper towel-lined plate briefly. The cutlets should be mostly cooked but will finish in the oven.

Marinara Sauce

Sauté aromatics

Warm 2 tbs extra virgin olive oil in a medium saucepan over medium heat. Add the diced onion and cook 5-7 minutes until soft and translucent. Add the minced garlic and cook 30 seconds until fragrant.

Build sauce

Stir in 1 tbs tomato paste and cook 1 minute. Add the 28 oz crushed tomatoes, 1 tsp dried oregano, 1/4 tsp red pepper flakes, 1/2 tsp sugar (optional), 1 tsp salt and 1/2 tsp black pepper. Bring to a gentle simmer.

Simmer & finish

Reduce heat to low and simmer uncovered 15-20 minutes, stirring occasionally, until slightly thickened. Stir in torn basil leaves at the end and adjust seasoning to taste.

Assembly & Baking

Preheat oven

Preheat oven to 425°F (220°C). Lightly oil a 9x13-inch baking dish or line with parchment.

Assemble chicken parmesan

Spread a thin layer (about 1/2 to 3/4 cup) of marinara on the bottom of the baking dish. Arrange the fried chicken cutlets in a single layer. Spoon 1/4 to 1/3 cup marinara over each cutlet (enough to cover but not drown). Sprinkle about 1/2 cup shredded mozzarella over each breast (total ~2 cups) and then evenly sprinkle 1/2 cup grated Parmesan on top.

Bake until cheese melts

Bake in the preheated oven 10-12 minutes, or until cheese is melted and bubbly and internal temperature of chicken reaches 165°F (74°C). For a golden-brown cheese crust, switch oven to broil on high for 1-2 minutes, watching carefully to prevent burning.

Garnish & rest

Remove from oven, let rest 3-5 minutes. Sprinkle chopped fresh parsley and a few extra basil leaves over the top before serving.

To Serve (optional)

Serve each chicken parmesan on a bed of cooked spaghetti tossed with a little marinara, or alongside a simple salad and garlic bread. Spoon extra sauce from the baking dish over pasta and chicken as desired.