Crispy Chicken Parm 'mvp' Recipe

Prepare the chicken

Pat the chicken breasts dry. If they are thick, butterfly each breast or place between two pieces of plastic wrap and pound with a meat mallet to an even thickness of about 1/2 inch (helps even cooking). Season both sides with 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp garlic powder.

Set up breading station

Place the flour in a shallow dish. In a second shallow bowl whisk together the eggs and 2 tbsp milk. In a third shallow bowl combine breadcrumbs, 1/2 cup grated Parmesan, 1 tsp dried Italian seasoning, remaining 1 tsp kosher salt and 1/2 tsp black pepper.

Bread the chicken

Dredge each seasoned breast in flour, shaking off excess. Dip into the egg mixture, letting excess drip off, then press firmly into the breadcrumb mixture until fully coated. Place on a wire rack while you heat the oil.

Fry until golden

Heat 1/2 cup olive oil in a large skillet over medium-high heat until shimmering (about 350°F if using a thermometer). Add chicken (work in batches if needed) and cook 3-4 minutes per side until deep golden brown and crisp. Transfer to a paper towel-lined plate or wire rack to drain. The chicken will finish cooking in the oven.

While breading or frying the chicken, make the pomodoro. Heat 2 tbsp olive oil in a medium saucepan over medium heat. Add the minced shallot (or onion) and cook until softened, about 3 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Stir in the tomato paste and cook 1 minute, then add the crushed tomatoes. Bring to a gentle simmer, add 10 torn basil leaves, 1/2 tsp sugar, 1 tsp salt and 1/2 tsp black pepper. Simmer uncovered for 12–15 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning.

Keep the sauce warm. If sauce is very acidic, add another pinch of sugar; if too thick, thin with up to 2 tbsp water.

Preheat the oven to 425°F (220°C). Spread a thin layer (about 1/2 cup) of the warm pomodoro sauce in the bottom of a baking dish large enough to hold the chicken in one layer.

Place the fried chicken breasts in the baking dish on top of the sauce. Spoon about 1/3 to 1/2 cup sauce over each breast (enough to cover but not drown). Place 2 oz (approx. 2 slices) of fresh mozzarella on each breast.

Sprinkle about 1 tbsp grated Parmesan across the breasts and finish with a light dusting of red pepper flakes if using.

Bake uncovered for 8–10 minutes, or until the cheese is melted, bubbling, and the internal temperature of the chicken reaches 165°F (74°C). For a slightly browned cheese, turn the oven to broil for 1–2 minutes—watch closely to avoid burning.

Remove from oven and let rest 3–4 minutes. Top each breast with 2 fresh basil leaves before serving.

Serve each chicken parm over cooked pasta tossed with remaining pomodoro sauce or on a bed of arugula for a lighter option. Garnish with additional grated Parmesan and extra basil leaves.