Chicken Parmesan Recipe

Prepare and pound

Trim any fat from the chicken breasts. Place each breast between two sheets of plastic wrap or in a resealable bag and gently pound with a meat mallet or heavy skillet to an even thickness about 1/2 inch. This ensures even cooking.

Season both sides of each flattened chicken breast with 1 tsp kosher salt and 1 tsp freshly ground black pepper (divide evenly).

Set up breading station

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

Bread the chicken

One at a time: dredge a chicken breast in flour, shaking off excess; dip into the egg mixture, letting excess drip off; press firmly into the breadcrumb mixture to coat fully. Place breaded cutlets on a wire rack or plate. Repeat for all cutlets.

Pan-fry cutlets

In a large skillet over medium heat, add 4 tbsp olive oil and 1 tbsp butter (optional). When oil is hot and shimmering (but not smoking), add chicken cutlets in a single layer (work in batches if needed). Fry until golden brown, about 3–4 minutes per side, adjusting heat to avoid burning. Internal temperature should reach ~155–160°F (it will finish in the oven). Transfer browned cutlets to a paper towel-lined plate or rack.

Start the base

In a medium saucepan or deep skillet over medium heat, add 1 tbsp extra-virgin olive oil. When warm, add 1/2 cup finely chopped onion and sauté until softened and translucent, about 4–5 minutes. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant, stirring so garlic doesn’t brown.

Simmer sauce

Add 28 oz crushed tomatoes and 1 tbsp tomato paste (if using) to the pan. Stir in 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp sugar (optional), 1 tsp salt, and 1/2 tsp black pepper. Bring to a gentle simmer, then reduce heat to low and simmer, uncovered, 10–15 minutes to meld flavors and thicken slightly. Taste and adjust seasoning. Stir in torn fresh basil leaves (optional) at the end.

Preheat oven

Preheat oven to 425°F (220°C). Lightly oil a 9x13-inch baking dish or use a shallow ovenproof skillet.

Assemble chicken parmesan

Spread about 1 cup of the prepared tomato sauce in the bottom of the baking dish to prevent sticking. Arrange the browned chicken cutlets in a single layer over the sauce. Spoon 1/4–1/3 cup sauce over each cutlet (enough to cover but not drown). Top each cutlet evenly with shredded mozzarella (about 1/2 cup per two cutlets total; distribute 2 cups across 4 cutlets) and sprinkle the 1/2 cup grated Parmesan over the cheese.

Bake to finish

Bake uncovered in the preheated oven until cheese is melted, bubbly and lightly browned, and chicken reaches 165°F internal temperature, about 10–12 minutes. If you want a more browned top, finish with a 1–2 minute broil watchful to avoid burning.

Remove from oven and let rest 3–5 minutes. Garnish with chopped fresh parsley and additional basil leaves if desired.

While chicken bakes, reheat cooked spaghetti or pasta and toss with a few tablespoons of the reserved tomato sauce to coat. Divide pasta among four plates.

Place a chicken cutlet atop each portion of pasta, spoon any pan juices or extra sauce over the top, and finish with red pepper flakes if desired.