Name: Peppino's Pizzeria & Sports Grille | Jenisons Momma D's Chicken Parmesan Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 pieces boneless skinless chicken breasts; 2 tsp kosher salt; 1 tsp freshly ground black pepper; 1 cup all-purpose flour; 2 pieces large eggs; 2 tbs whole milk; 1.5 cups plain breadcrumbs (or panko for extra crisp); 0.5 cup grated Parmesan cheese; 1 tsp dried Italian seasoning; 0.5 tsp garlic powder; 0.5 tsp paprika; 0.5 cup olive oil (for frying); 2 tbs unsalted butter (optional, for richer pan oil); 1 tbs extra-virgin olive oil; 0.5 cup yellow onion, finely chopped; 3 cloves garlic cloves, minced; 28 oz crushed tomatoes (canned); 2 tbs tomato paste; 1 tsp dried oregano; 1 tsp dried basil; 1 tsp sugar (to balance acidity); 1 tsp salt; 0.5 tsp freshly ground black pepper; 0.25 tsp red pepper flakes (optional); 2 tbsp fresh basil leaves, torn (optional); 2 cups mozzarella cheese, shredded; 0.5 cup grated Parmesan cheese (for topping); 2 tbs fresh parsley, chopped; 4 servings cooked pasta (spaghetti or linguine) or crusty bread

Method

Chicken & Coating

Prepare chicken

Flatten each chicken breast to an even thickness (about 1/2 inch) using a meat mallet or rolling pin between two pieces of plastic wrap. Trim any excess fat. Season both sides of each breast with 1/2 tsp kosher salt and a pinch of black pepper (divide the listed salt and pepper across all breasts).

Set up dredging station

Place the flour in a shallow dish. In a second shallow bowl whisk together the eggs and 2 tablespoons milk until combined. In a third shallow bowl combine breadcrumbs, 1/2 cup grated Parmesan, dried Italian seasoning, garlic powder, paprika, and a pinch of salt and pepper; mix well.

Coat the chicken

Dredge each breast in flour, shaking off excess. Dip into the egg mixture, letting excess drip off, then press into the breadcrumb mixture, coating evenly and pressing so crumbs adhere. Place coated breasts on a wire rack and let rest 10 minutes to set the crust.

Pan-fry the chicken

Heat a large skillet over medium heat and add olive oil and butter. When oil is shimmering (about 350°F if using a thermometer), add breasts—do not overcrowd; cook in batches if necessary. Fry 3–4 minutes per side, until golden brown and crust is set (internal temperature about 150°F). Transfer to a baking sheet lined with parchment.

Sauce

Cook aromatics

While the chicken rests, heat 1 tablespoon olive oil in a saucepan over medium heat. Add chopped onion and a pinch of salt; cook until translucent, about 5–6 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Build the sauce

Stir in tomato paste and cook 1 minute. Add crushed tomatoes, dried oregano, dried basil, sugar, salt, black pepper, and red pepper flakes (if using). Bring to a gentle simmer, reduce heat to low and cook, uncovered, 12–15 minutes, stirring occasionally to meld flavors. Taste and adjust seasoning. Stir in torn fresh basil at the end if using.

Assembly & Bake

Preheat oven

Preheat oven to 425°F (220°C).

Assemble chicken parmesan

Spoon about 1/2 cup of warm sauce into the bottom of a 9x13-inch baking dish (enough to just coat). Arrange the fried chicken breasts in a single layer on top of the sauce. Spoon 1/3 to 1/2 cup sauce over each breast (enough to cover but not drown). Divide shredded mozzarella evenly across the breasts and sprinkle the remaining 1/2 cup grated Parmesan over everything.

Bake until bubbly

Bake in the preheated oven 10–12 minutes until cheese is melted and bubbling and internal temperature of chicken reaches 165°F. For a golden-brown top, switch to broil for 1–2 minutes, watching closely to prevent burning.

Rest

Remove from oven and let rest 5 minutes before serving so juices redistribute and cheese sets slightly.

Finish & Serve

Plate each chicken breast over a bed of cooked pasta or alongside crusty bread. Spoon extra sauce from the baking dish over the pasta or chicken. Garnish with chopped fresh parsley and additional grated Parmesan to taste. Serve immediately.