Name: Nyonyas 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; 1 tsp garlic powder; 0.75 cups all-purpose flour; 2 pieces large eggs; 2 tbs milk; 1.5 cups plain breadcrumbs; 0.5 cups grated Parmesan cheese; 1 tsp dried Italian seasoning; 3 tbs olive oil (for frying); 1 tbs unsalted butter; 1 tbs olive oil; 0.5 pieces yellow onion, finely chopped; 2 cloves garlic, minced; 28 oz crushed tomatoes (canned); 1 tbs tomato paste; 1 tsp dried oregano; 1 tsp dried basil; 0.5 tsp sugar (optional); 0.75 tsp kosher salt; 0.5 tsp black pepper; 2 cups mozzarella cheese, shredded; 0.25 cups grated Parmesan cheese (for topping); 8 leaves fresh basil leaves (optional)

Method

Chicken

Prepare and Flatten

Pat the chicken breasts dry with paper towels. If breasts are thick, slice horizontally to make 4 even cutlets or place each between two sheets of plastic wrap and pound gently with a meat mallet to about 1/2 inch thickness. Season both sides with 1.5 tsp kosher salt, 1 tsp black pepper, and 1 tsp garlic powder.

Set up Breading Station

Place the flour in a shallow dish. In a second shallow dish whisk together the 2 eggs and 2 tablespoons milk until combined. In a third shallow dish combine 1.5 cups breadcrumbs, 1/2 cup grated Parmesan, and 1 tsp dried Italian seasoning.

Bread the Chicken

Dredge each seasoned cutlet first in flour (shake off excess), then dip into the egg mixture, letting excess drip back into the bowl, then press into the breadcrumb mixture to coat thoroughly. Set breaded cutlets on a wire rack or plate while you heat the pan.

Pan-Fry Cutlets

In a large skillet over medium heat add 3 tablespoons olive oil and 1 tablespoon butter. When shimmering and butter is foamy, add 2 cutlets (do not crowd). Cook 3-4 minutes per side until golden-brown and crisp and internal temperature reaches about 150°F (the cutlets will finish in the oven). Transfer to a paper-towel-lined plate and keep warm. Repeat with remaining cutlets, adding a little more oil if needed.

Sauce

Sauté Aromatics

While the chicken is frying (or in a separate saucepan), heat 1 tablespoon olive oil over medium heat. Add 1/2 finely chopped onion and sauté 3-4 minutes until softened. Add 2 cloves minced garlic and cook 30-45 seconds until fragrant.

Simmer Sauce

Stir in 28 oz crushed tomatoes and 1 tablespoon tomato paste. Add 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp sugar (optional), 3/4 tsp kosher salt and 1/2 tsp black pepper. Bring to a gentle simmer, reduce heat to low and simmer uncovered 10-15 minutes to thicken slightly, stirring occasionally. Taste and adjust seasoning.

Assembly & Bake

Preheat Oven

Preheat oven to 425°F (220°C). Lightly oil a baking dish or use a shallow rimmed baking sheet.

Arrange Cutlets and Sauce

Spread about 1/2 cup of the sauce in the bottom of the baking dish to prevent sticking. Place the fried chicken cutlets in a single layer. Spoon about 1/4 to 1/3 cup sauce over each cutlet, spreading lightly to cover but not drown the edges.

Top with Cheese

Evenly divide 2 cups shredded mozzarella over the cutlets, then sprinkle 1/4 cup grated Parmesan on top.

Bake to Melt

Bake in the preheated oven 8-12 minutes, until the cheese is melted and bubbly and the chicken reaches 165°F internal temperature. For lightly browned cheese, switch to broil for 1-2 minutes watching closely.

Rest and Garnish

Remove from oven and let rest 3-5 minutes. Garnish with fresh basil leaves if using. Serve chicken parmesan over cooked pasta, polenta, or with a green salad.