Chicken Parm Recipe

Prepare chicken

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

Set up breading station

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

Bread the chicken

Dredge each chicken breast first in flour, shaking off excess, then dip into the egg mixture, letting excess drip back into the bowl, then press evenly into the breadcrumb mixture until well coated. Place breaded cutlets on a wire rack set over a sheet tray.

Pan-fry until golden

Heat 1/2 cup olive oil and 1 tbsp butter in a large skillet over medium-high heat until shimmering (test with a breadcrumb — it should sizzle). Fry chicken in batches so they don't crowd the pan, 3-4 minutes per side, until golden brown and internal temp reaches about 150°F (they will finish cooking in the oven). Transfer to a paper towel-lined plate or back to the rack.

Make the base: In a medium saucepan heat 2 tbsp extra-virgin olive oil over medium. Add chopped onion and cook 5-7 minutes until soft and translucent. Add minced garlic and cook 30 seconds until fragrant.

Simmer the tomatoes: Stir in crushed tomatoes and tomato paste. Add 1 tsp dried oregano, 1/4 tsp red pepper flakes, 1 tsp sugar (if using), 1 tsp salt, and 1/2 tsp black pepper. Bring to a gentle simmer, reduce heat to low, and simmer, uncovered, 12-15 minutes to meld flavors, stirring occasionally.

Finish with basil: Stir in chopped fresh basil and remove from heat. Taste and adjust seasoning with more salt or pepper if needed.

Preheat oven: Preheat oven to 425°F (220°C). Spread a thin layer (about 1/2 to 3/4 cup) of sauce in the bottom of a 9x13-inch baking dish.

Arrange chicken and top with sauce: Place the fried chicken cutlets in a single layer in the dish. Spoon 1/3 to 1/2 cup sauce over each cutlet, spreading slightly but leaving the edges of the breading visible so it stays crisp.

Add cheese and bake: Sprinkle shredded mozzarella evenly over each cutlet (about 1/2 cup mozzarella per 2 cutlets) and finish with 1/4 cup grated Parmesan across the top. Sprinkle dried parsley if using. Bake in the preheated oven 10-12 minutes, until cheese is melted and bubbling and internal temp reaches 165°F.

Broil for color (optional): For a golden top, switch oven to broil on high and broil 1-2 minutes, watching constantly to avoid burning.

Garnish and rest: Remove from oven, let rest 3-5 minutes. Garnish with remaining fresh basil leaves. Serve hot over pasta, mashed potatoes, or with a side salad.