Chicken Parm Recipe

Flatten the Chicken

Place each chicken breast between two pieces of plastic wrap. Using a meat mallet or rolling pin, gently pound the chicken to about 1/2 inch thick.

Bread the Chicken

Set up a breading station with three shallow bowls: one with flour mixed with salt and pepper, one with beaten eggs, and one with a mixture of breadcrumbs and grated Parmesan cheese. Dredge each chicken breast first in flour, then dip in the egg, and finally coat in the breadcrumb mixture.

Fry the Chicken

In a large skillet, heat the olive oil over medium-high heat. Once hot, add the breaded chicken cutlets and cook for about 4-5 minutes on each side until golden brown and cooked through. Remove and drain on paper towels.

Sauté Garlic

In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant (be careful not to burn it).

Combine Ingredients

Add the canned crushed tomatoes, oregano, basil, salt, pepper, and sugar to the saucepan. Stir to combine.

Simmer Sauce

Bring the sauce to a gentle simmer. Let it cook for about 15-20 minutes, stirring occasionally, until slightly thickened. Adjust seasoning to taste.

Layer Chicken and Sauce

Preheat the oven to 375°F (190°C). In a baking dish, place the fried chicken cutlets. Spoon marinara sauce generously over each piece.

Add Cheese

Top each cutlet with two slices of provolone cheese.

Bake

Bake in the preheated oven for about 15-20 minutes, or until the cheese is melted and bubbly.

Garnish and Serve

Remove from the oven, garnish with fresh basil leaves, and serve hot with pasta or a side salad.