The Chef

Restaurants

Meals

Drinks

Restaurants›Kaya›Chicken Parmesan Recipe

Chicken Parmesan Recipe

Name: Kayas 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 grated Parmesan cheese; 1 tsp dried Italian seasoning; 0.5 tsp garlic powder; 6 tbs olive oil (for shallow frying); 1 tbs olive oil; 0.5 cups yellow onion, finely chopped; 3 pieces garlic cloves, minced; 1 cups crushed tomatoes (canned, 28 oz equivalent); 1 cups tomato sauce or passata; 1 tbs tomato paste; 1 tsp dried oregano; 0.5 tsp sugar; 6 leaves fresh basil leaves, chopped (or 1 tsp dried); 0.5 tsp salt; 0.25 tsp black pepper; 2 cups mozzarella cheese, shredded or sliced; 0.25 cups grated Parmesan cheese (for topping); 6 leaves fresh basil leaves (for garnish)

Inspired by Kaya

Time55m

Serves4

Make Chicken Parmesan Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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

4 pieces boneless skinless chicken breasts

1 1/2 tsp kosher salt

1 tsp black pepper

3 tbs 00 bread flour

2 pieces Large eggs

2 tbs Milk

1 1/2 cups plain breadcrumbs (or panko)

1/2 cups Grated Parmesan cheese

1 tsp dried Italian seasoning

1/2 tsp Watkins garlic powder

6 tbs olive oil (for shallow frying)

Sauce

1 tbs olive oil

1/2 cups yellow onion, finely chopped

3 pieces Garlic cloves, minced

1 cups crushed tomatoes (canned, 28 oz equivalent)

1 cups tomato sauce or passata

1 tbs tomato paste

1 tsp Dried oregano

1/2 tsp sugar

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

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Assembly & Cheese

2 cups mozzarella cheese, shredded or sliced

1/4 cups grated Parmesan cheese (for topping)

6 leaves fresh basil leaves (for garnish)

Method

Prepare chicken

Pound and season

Slice each chicken breast horizontally to create 2 thinner cutlets (or butterfly) so you have 4 evenly sized cutlets total. Place between two pieces of plastic wrap and gently pound with a meat mallet or rolling pin to about 1/2 inch thickness. Pat dry with paper towels. Season both sides evenly with 1 1/2 tsp kosher salt and 1 tsp black pepper.

Set up dredging station

In three shallow bowls: place the flour in the first; whisk eggs with 2 tbs milk in the second; in the third combine 1 1/2 cups breadcrumbs, 1/2 cup grated Parmesan, 1 tsp dried Italian seasoning, and 1/2 tsp garlic powder. Press excess flour off chicken before moving to egg, then coat in breadcrumb mixture, pressing to adhere.

Pan-fry

Heat a large skillet over medium heat and add about 6 tbs olive oil, enough to coat the bottom. When oil shimmers (about 350°F if using a thermometer), add the breaded cutlets in a single layer without crowding—work in batches if necessary. Fry until golden brown, about 3–4 minutes per side. Transfer to a paper-towel-lined rack to drain. The chicken will finish cooking in the oven.

Make sauce

In a medium saucepan or skillet, heat 1 tbs olive oil over medium heat. Add 1/2 cup finely chopped onion and cook until softened, 3–4 minutes. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant.

Stir in 1 cup crushed tomatoes, 1 cup tomato sauce (or passata), and 1 tbs tomato paste. Add 1 tsp dried oregano, 1/2 tsp sugar, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle simmer, reduce heat to low, and simmer uncovered 10–12 minutes to thicken slightly. Stir in chopped basil leaves during the last minute. Taste and adjust seasoning.

Assemble and bake

Preheat oven to 400°F (200°C). Spoon a thin layer of the warm tomato sauce into the bottom of a baking dish large enough to fit the cutlets in a single layer.

Place the fried chicken cutlets in the dish. Spoon 1/3–1/2 cup sauce over each cutlet (use more if you like it saucier). Top each with about 1/2 cup shredded mozzarella (or a few slices) and a sprinkle of the 1/4 cup grated Parmesan.

Bake uncovered until cheese is melted and bubbly and chicken registers 160–165°F internally, about 10–12 minutes. For a browned cheese top, switch to broil for 1–2 minutes watching carefully so it doesn't burn.

Remove from oven and let rest 3–5 minutes. Garnish with fresh basil leaves before serving.