Chicken Parmesan Recipe

Prepare and pound

Place each chicken breast between two pieces of plastic wrap or in a resealable bag. Using a meat mallet or heavy pan, pound to an even thickness about 1/2 inch thick. Season both sides with 2 tsp kosher salt, 1 tsp black pepper, and 1 tsp garlic powder.

Set up breading station

In three shallow bowls set up stations: bowl 1 - 1 cup all-purpose flour; bowl 2 - whisk 2 large eggs with 2 tbs milk until combined; bowl 3 - combine 1.5 cups breadcrumbs, 1/2 cup grated Parmesan, and 1 tsp dried Italian seasoning. Pat the chicken dry with paper towels before breading.

Bread the chicken

Dredge each seasoned chicken breast in flour, shaking off excess. Dip into the egg wash, then press firmly into the breadcrumb mixture to coat completely. Place breaded cutlets on a wire rack or plate while heating oil.

Shallow fry

In a large skillet heat 1/2 cup olive oil over medium-high heat until shimmering but not smoking. Fry chicken cutlets 2-3 minutes per side until golden-brown (internal temperature will not be fully cooked). Work in batches to avoid crowding, adding more oil if needed. Transfer browned cutlets to a paper-towel-lined plate or wire rack.

Make the sauce

In a medium saucepan heat 2 tbs olive oil over medium heat. Add 1 cup finely chopped onion and cook until translucent, about 5 minutes. Add 3 minced garlic cloves and cook 30 seconds until fragrant. Stir in 28 oz crushed tomatoes and 2 tbs tomato paste. Add 1 tsp dried oregano, chopped fresh basil leaves, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp sugar (optional). Bring to a gentle simmer, reduce heat to low, and cook 10-15 minutes to meld flavors. Taste and adjust seasoning.

Assemble in baking dish

Preheat oven to 425°F (220°C). Spoon a thin layer (about 1/2 to 3/4 cup) of prepared tomato sauce into the bottom of a 9x13-inch baking dish. Place the fried chicken cutlets in the dish in a single layer. Spoon more sauce (about 1/2 cup) over each cutlet, then evenly divide 2 cups shredded mozzarella over the chicken. Sprinkle 1/4 cup grated Parmesan on top.

Bake to finish

Bake in the preheated oven for 12-15 minutes, or until cheese is melted and bubbly and the chicken reaches an internal temperature of 165°F (74°C). If you want a golden-brown cheese top, switch the oven to broil for 1-2 minutes—watch closely to prevent burning.

While the chicken bakes, cook 12 oz spaghetti or pasta according to package directions until al dente. Drain and toss with a little extra-virgin olive oil to prevent sticking.

Remove baked chicken parmesan from oven. Let rest 3 minutes. Garnish with torn fresh basil leaves and an extra sprinkle of grated Parmesan if desired. Serve each cutlet over a bed of cooked pasta, spooning additional sauce from the baking dish over the pasta. Drizzle with a teaspoon of extra-virgin olive oil if desired.