Colossal Chicken Parmesan Recipe

Butterfly and pound chicken

Pat the 2 chicken breasts dry. Place one breast between two sheets of plastic wrap and, using a meat mallet or heavy skillet, pound to an even thickness about 1/2 inch. Repeat with the second breast. Trim any excess fat and season both sides with 2 tsp kosher salt, 1 tsp black pepper, and 1 tsp garlic powder.

Set up breading station

Place 1 cup all-purpose flour in a shallow dish. In a second shallow bowl, whisk together 2 large eggs and 2 tbsp whole milk until combined. In a third shallow bowl, mix 2 cups breadcrumbs, 1 cup grated Parmesan, and 1 tsp dried Italian seasoning.

Bread the chicken

Dredge each flattened chicken breast in flour, shaking off excess. Dip into the egg mixture, letting excess drip, then press into the breadcrumb-Parmesan mixture to coat completely. For an extra thick crust, repeat the egg and breadcrumb step once more. Place breaded cutlets on a wire rack while you heat the pan.

Pan-fry until golden

Heat a large skillet over medium-high heat. Add 4 tbsp olive oil and 1 tbsp butter. When shimmering, add cutlets (work in batches if needed) and fry 3-4 minutes per side until deep golden brown and crisp. Transfer to a paper towel-lined plate or wire rack. The chicken will finish cooking in the oven; internal temp should reach about 150°F at this point.

Make the tomato sauce

While breading or frying, heat 1 tbsp extra-virgin olive oil in a medium saucepan over medium heat. Add finely chopped small onion and sauté 4-5 minutes until translucent. Add 3 minced garlic cloves and sauté 30 seconds until fragrant. Stir in 28 oz crushed tomatoes and 2 tbsp tomato paste. Add 1 tsp dried basil, 1 tsp dried oregano, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp sugar if using. Bring to a gentle simmer, reduce heat to low, and simmer uncovered 10-15 minutes to thicken, stirring occasionally. Stir in chopped fresh basil leaves at the end.

Preheat oven

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

Assemble chicken parmesan

Spoon a thin layer (~1/2 cup) of the simmering tomato sauce into the bottom of the prepared baking dish. Place the fried chicken cutlets in a single layer on top of the sauce. Spoon more sauce evenly over each cutlet (about 1/2 to 3/4 cup per cutlet, depending on size). Sprinkle shredded mozzarella generously over each piece (use most of the 3 cups), then top with 3/4 cup freshly grated Parmesan. If you like heat, sprinkle 1/2 tsp red pepper flakes over the cheese.

Bake to melt and finish

Bake in the preheated oven for 10-15 minutes, until cheese is fully melted and bubbly and the chicken's internal temperature reaches 165°F. For a browned top, switch to broil for 1-2 minutes—watch carefully to avoid burning.

After baking, remove the dish and let rest 3-5 minutes. Sprinkle the finished Parmesan with 2 tbsp chopped fresh parsley and the remaining fresh basil leaves for garnish.

Cook pasta

While the chicken bakes, cook 12 oz spaghetti (or chosen pasta) in a large pot of generously salted boiling water until al dente according to package directions. Reserve 1/2 cup pasta cooking water, drain pasta, and toss briefly with a few tablespoons of the tomato sauce to coat if desired.

Plate and serve

Divide the pasta among plates, place one colossal chicken Parmesan cutlet on top of each portion of pasta (or slice the cutlet and lay over). Spoon any extra sauce from the baking dish over the chicken and pasta. Garnish with extra basil leaves and additional grated Parmesan at the table. Serve hot.