Chicken Parmesan Recipe

Prep and pound

If chicken breasts are large, butterfly them and then place between two sheets of plastic wrap. Gently pound with a meat mallet to an even thickness about 1/2 inch. Pat dry with paper towels.

Season both sides of each breast with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp garlic powder (distributed across breasts).

Set up dredging station

Place the flour in a shallow dish. In a second shallow bowl whisk the eggs with 2 tablespoons milk until combined. In a third dish combine breadcrumbs, 1/4 cup grated Parmesan and 1 tsp dried Italian seasoning.

One by one, dredge each chicken breast in flour (shake off excess), dip into the egg mixture, then press firmly into the breadcrumb mixture to coat evenly. Set coated breasts on a wire rack while you heat the pan.

Pan-fry

In a large skillet heat 1/2 cup olive oil and 1 tbsp butter over medium heat until shimmering but not smoking. Add 2 chicken breasts (do not crowd). Fry 3-4 minutes per side until golden brown and crisp (internal temp ~150°F/66°C). Transfer to a paper-towel-lined plate and keep warm. Repeat with remaining oil and chicken. The chicken will finish cooking in the oven.

While chicken is frying, heat 1 tablespoon extra-virgin olive oil in a medium saucepan over medium heat. Add the chopped onion and cook 4-5 minutes until soft and translucent.

Add the minced garlic and sauté 30-45 seconds until fragrant, careful not to brown.

Stir in the tomato paste and cook 1 minute, then add the crushed tomatoes, 1 tsp dried oregano, 1/2 tsp sugar, 1 tsp salt and 1/2 tsp black pepper. Bring to a gentle simmer.

Lower heat and simmer, uncovered, 12-15 minutes to thicken slightly. Taste and adjust seasoning. Stir in chopped fresh basil leaves at the end and remove from heat. Keep warm.

Preheat the oven to 400°F (200°C). Spread a thin layer (about 1 cup) of the warm marinara in the bottom of a 9x13-inch baking dish.

Place the fried chicken breasts in the dish on top of the sauce. Spoon 1/4 to 1/3 cup additional sauce over each breast.

Place one slice of provolone over each breast. Sprinkle about 2 tablespoons grated Parmesan over each chicken piece.

Bake in the preheated oven 10-12 minutes, until cheese is melted and chicken reaches 165°F (74°C) internal temperature and sauce is bubbling.

While chicken bakes, bring a large pot of salted water to a rolling boil. Cook 12 oz linguine according to package directions until al dente. Reserve 1/2 cup pasta cooking water, then drain.

Return the drained linguine to the pot off the heat. Add 1/2 to 3/4 cup marinara (from the saucepan), a splash of reserved pasta water as needed, and toss to coat. Adjust seasoning with salt and pepper to taste.

Divide linguine among 4 plates. Place a chicken Parmesan on top of each bed of pasta. Spoon extra sauce from the baking dish over the chicken and pasta. Garnish with additional grated Parmesan and fresh basil leaves.