Chicken Parmesan Recipe

Prepare and pound chicken

Halve each chicken breast horizontally to make 2 thinner cutlets (or butterfly and pound) so you have 4 similar-thickness pieces. Place between two pieces of plastic wrap and gently pound with a meat mallet or heavy skillet to about 1/2 inch thickness. Season both sides with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper.

Set up breading station

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

Bread the cutlets

Dredge each chicken cutlet in flour, shaking off excess, dip into the egg wash, then press into the breadcrumb mixture until evenly coated. Place on a wire rack and let rest 10 minutes to set the crust.

Pan-fry the cutlets

Heat a large skillet over medium heat and add 1/2 cup olive oil and 1 tbsp butter. When oil is hot (shuffle test or a breadcrumb sizzles), fry the cutlets in batches, 3-4 minutes per side, until golden brown and crisp. Transfer to a paper towel-lined plate or wire rack. The chicken will finish cooking in the oven; internal temperature should reach about 150°F (65°C) after frying.

Sauté aromatics

While chicken is resting, heat 2 tbs extra-virgin olive oil and 1 tbsp butter in a medium saucepan over medium heat. Add 1/2 cup finely chopped yellow onion and sauté until translucent, about 5-6 minutes. Add 3 minced garlic cloves and 1/4 tsp red pepper flakes and cook 30-45 seconds until fragrant.

Deglaze with vodka

Stir in 2 tbsp tomato paste and cook 1 minute. Carefully add 1/4 cup vodka and simmer 2-3 minutes to cook off the alcohol and lift flavors from the pan.

Simmer tomatoes

Add the 28 oz can of crushed tomatoes, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp sugar if using. Bring to a gentle simmer, reduce heat to low, and cook 10-12 minutes, stirring occasionally to thicken slightly.

Finish with cream and basil

Stir in 1/2 cup heavy cream and heat through for 2-3 minutes without boiling. Adjust seasoning to taste. Remove from heat and stir in chiffonade of 4 fresh basil leaves.

Preheat oven and prepare dish

Preheat oven to 425°F (220°C). Spoon a thin layer (about 1 to 1 1/2 cups) of the warm vodka sauce into the bottom of a 9x13-inch baking dish or equivalent so the chicken sits on sauce and doesn't stick.

Arrange cutlets and add cheese

Place the fried chicken cutlets in a single layer over the sauce. Spoon a few tablespoons of sauce over each cutlet (not to drown). Top each cutlet with 2 slices of fresh mozzarella and sprinkle about 2 tbsp grated Parmesan over each piece (use remaining grated Parmesan to finish).

Bake until cheese melts

Bake in the preheated oven 8-10 minutes, until the cheese is melted and bubbling and the chicken reaches an internal temperature of 165°F (74°C). If you want a lightly browned top, switch to broil for 1-2 minutes watching carefully so it doesn't burn.

Rest and garnish

Remove from oven and let rest 3-5 minutes. Garnish with remaining fresh basil leaves. Spoon extra sauce from the baking dish over the chicken or serve sauce on the side.

If serving with pasta: toss 12 oz cooked pasta with 1 tsp olive oil and spread onto warmed plates. Place a chicken Parmesan cutlet on top of the pasta or to the side. Spoon additional vodka sauce over pasta and chicken as desired. Serve immediately.