Name: Superfricos Chicken Parm Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 pieces boneless skinless chicken breasts; 1.5 tsp kosher salt; 1 tsp black pepper; 1 cup all-purpose flour; 2 pieces large eggs; 2 tbsp milk; 1.5 cups plain breadcrumbs (or panko); 0.5 cup grated Parmesan cheese; 1 tsp dried Italian seasoning; 0.5 tsp garlic powder; 0.5 cup olive oil (for frying); 2 tbsp butter; 1 tbsp extra-virgin olive oil; 0.5 cup yellow onion, finely chopped; 3 cloves garlic, minced; 28 oz crushed tomatoes (canned); 1 tbsp tomato paste; 1 tsp dried oregano; 0.5 tsp granulated sugar; 3 tbsp fresh basil, chopped; 1 tsp salt; 0.5 tsp black pepper; 8 oz mozzarella cheese, shredded or sliced; 0.25 cup grated Parmesan (for topping); 8 leaves fresh basil leaves; 12 oz cooked spaghetti or pasta; 4 pieces lemon wedges (optional)

Method

For the sauce

Make the tomato sauce

Heat 1 tablespoon extra-virgin olive oil in a medium saucepan over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. Stir in the tomato paste and cook 1 minute. Add the crushed tomatoes, dried oregano, sugar, salt, and pepper. Bring to a gentle simmer, reduce heat to low, and simmer, uncovered, for 15–20 minutes to thicken, stirring occasionally. Stir in the chopped fresh basil at the end, taste, and adjust seasoning if necessary. Keep warm.

For the chicken

Prep and pound the chicken

If breasts are thick, slice each horizontally to make 2 thinner cutlets or place between plastic wrap and gently pound with a meat mallet to an even thickness of about 1/2 inch. Pat dry with paper towels. Season both sides with 1 1/2 tsp kosher salt and 1 tsp black pepper.

Set up breading station

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

Dredge and bread the cutlets

Working one at a time, dredge each chicken cutlet in flour, shaking off excess, dip into the egg mixture, then press into the breadcrumb mixture to coat thoroughly, pressing to adhere. Place breaded cutlets on a wire rack or tray while you heat the oil.

Pan-fry the cutlets

In a large skillet over medium heat, add 1/2 cup olive oil and 2 tablespoons butter. When the butter has melted and the oil is hot but not smoking (oil should shimmer), add cutlets in a single layer without crowding (cook in batches if necessary). Fry until golden brown and crisp, about 3–4 minutes per side. Transfer fried cutlets to a paper-towel-lined plate or a wire rack to drain.

For assembly and finishing

Assemble and bake

Preheat oven to 425°F (220°C). Spoon a thin layer of warm tomato sauce into a 9x13-inch baking dish or ovenproof skillet. Arrange fried chicken cutlets in the dish in a single layer. Spoon about 1/3 to 1/2 cup tomato sauce over each cutlet (use more or less depending on preference). Top each cutlet with shredded or sliced mozzarella (about 2 oz per cutlet) and sprinkle with additional grated Parmesan. Bake in the preheated oven until cheese is melted and bubbly and edges begin to brown, about 8–10 minutes. If you want a golden top, place under the broiler 1–2 minutes — watch carefully to prevent burning.

Finish and serve

Remove from oven and let rest 2–3 minutes. Garnish with fresh basil leaves. Serve each chicken parm over cooked spaghetti or pasta, spooning extra sauce from the baking dish over the pasta. Offer lemon wedges on the side if desired. Sprinkle extra grated Parmesan to taste.