Chicken Parmesan Recipe

Prepare chicken

Butterfly each chicken breast if thick, then place between two sheets of plastic wrap and pound gently with a meat mallet to an even thickness about 1/2 inch. Pat dry with paper towels and season both sides with 1 tsp salt and 1/2 tsp black pepper (from the breading ingredients).

Set up breading station

Place the flour in a shallow dish. In a second bowl, whisk the 2 eggs with 2 tablespoons milk until combined. In a third shallow dish, combine 1.5 cups breadcrumbs, 1/2 cup grated Parmesan, 1 tsp dried Italian seasoning, 1/2 tsp garlic powder, and a pinch of salt and pepper. Mix thoroughly.

Bread the chicken

Dredge each chicken piece in flour, shaking off excess. Dip into the egg mixture, letting excess drip off, then press firmly into the breadcrumb mixture until well coated on all sides. Set on a wire rack while you heat the oil.

Pan-fry the cutlets

Heat 1/2 cup oil and 1 tablespoon butter (optional) in a large skillet over medium-high heat until shimmering (about 350°F if using a thermometer). Fry chicken in batches without crowding: 3–4 minutes per side until golden brown and internal temperature reaches about 150°F (it will finish in the oven). Transfer to a paper-towel-lined plate or wire rack.

Sauté aromatics

Warm 1 tablespoon olive oil in a medium saucepan over medium heat. Add 1/2 cup finely chopped onion and cook until softened, about 4–5 minutes. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant, stirring to avoid burning.

Build the sauce

Stir in 1 tablespoon tomato paste and cook 1 minute. Add the 28 oz crushed tomatoes, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 teaspoon salt, 1/2 teaspoon black pepper and 1/2 teaspoon sugar (optional). Bring to a gentle simmer, reduce heat to low, and simmer uncovered 12–15 minutes, stirring occasionally, to thicken slightly.

Finish as chosen

For marinara: taste and adjust seasoning, stir in torn fresh basil leaves if using, then keep warm. For vodka sauce: carefully stir in 2 tablespoons vodka, simmer 2–3 minutes to cook off alcohol, then stir in 1/2 cup heavy cream and simmer 2–3 more minutes until the sauce is a uniform pink/orange color. Adjust salt and pepper to taste.

Cook fettuccine

Bring a large pot of water to a rolling boil, add 1 tablespoon salt, and cook 12 oz fettuccine according to package directions until al dente (usually 8–10 minutes). Reserve 1 cup pasta cooking water, then drain pasta.

Preheat oven

Preheat the oven to 375°F (190°C). Lightly oil or spray a baking sheet or use an ovenproof skillet large enough to hold the cutlets in a single layer.

Assemble chicken parmesan

Spoon a thin layer (about 1/2 cup) of your chosen sauce onto the baking sheet or skillet. Place fried chicken cutlets on the sauce in a single layer. Spoon 2–3 tablespoons sauce over each cutlet, then top each with about 2 ounces (roughly 1/4–1/3 cup) shredded or sliced fresh mozzarella and a sprinkle of the additional 1/2 cup grated Parmesan.

Bake to finish

Bake in the preheated oven 10–12 minutes, or until the cheese is melted and bubbly and the chicken registers 165°F internal temperature. If you want the cheese browned slightly, place under the broiler 1–2 minutes—watch closely to prevent burning.

Toss pasta (optional)

If serving the fettuccine with sauce: return drained pasta to the pot or a large skillet, add 1/2–1 cup of the prepared sauce and 1–2 tablespoons reserved pasta water as needed to loosen, toss to coat evenly. Taste and adjust seasoning.

Plate and garnish

Place a portion of fettuccine on each plate, set a chicken parmesan cutlet atop the pasta or to the side, spoon extra sauce over as desired, sprinkle with chopped fresh parsley and extra grated Parmesan. Serve immediately.