Chicken Parm Recipe

Pound and season

Place each chicken breast between two pieces of plastic wrap or in a large zip-top bag. Using a meat mallet or rolling pin, pound each breast to an even thickness of about 1/2 inch. Season both sides of each piece with 1 teaspoon salt, 3/4 teaspoon pepper, and 1/2 teaspoon garlic powder (reserve remaining salt/pepper for dredging if desired).

Set up dredging station

In one shallow dish, place the flour. In a second bowl, whisk together the eggs and milk until blended. In a third shallow bowl, combine the breadcrumbs, 1/2 cup grated Parmesan, 1 tsp dried oregano, 1 tsp dried basil, 1/4 tsp garlic powder, and 1/4 tsp black pepper.

Working with one breast at a time, dredge the chicken in flour and shake off excess. Dip into the egg mixture, allowing excess to drip back into the bowl. Press into the breadcrumb mixture on both sides, ensuring an even, well-coated crust. Place coated breasts on a baking sheet and let rest 5–10 minutes to help the coating adhere.

Pour about 1/2 to 1 cup vegetable oil into a large skillet (enough to come about 1/8–1/4 inch up the sides) and heat over medium-high until the oil registers 350°F (175°C) or a small breadcrumb sizzles immediately when dropped in. Add the chicken breasts in a single layer (do not crowd) and fry 3–4 minutes per side, or until golden brown and an instant-read thermometer in the thickest part reads 155–160°F (68–71°C). Adjust heat as needed to prevent burning; add more oil if necessary between batches. Transfer fried cutlets to a wire rack set over a baking sheet to drain.

Preheat the oven broiler or set oven to 425°F (220°C) if broiler unavailable. Spread a thin layer (about 1/4 cup) of marinara sauce in the bottom of a shallow baking dish large enough to hold the cutlets. Place each fried cutlet in the dish. Spoon about 2–3 tablespoons additional marinara over each cutlet (reserve extra for the side), then evenly top each with shredded Monterey Jack (about 1/2 cup per cutlet). Sprinkle the remaining 1/4 cup grated Parmesan over the cheese.

Bake in the oven until cheese is melted and bubbling and internal temperature reaches 165°F (74°C), about 6–10 minutes at 425°F, or broil 2–4 minutes keeping a close eye to avoid burning. Remove when cheese is fully melted and edges are bubbly and lightly golden.

Let the chicken rest 2–3 minutes. Transfer each cutlet to plates. Spoon the reserved extra marinara sauce into a small ramekin for the side or serve additional sauce alongside. Garnish with fresh basil leaves and a squeeze of lemon if desired. Serve immediately.