The Best Chicken Parmesan
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4
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Course
Main Course
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Cuisine
Italian
The Best Chicken Parmesan
Description
The Best Chicken Parmesan features butterflied, pounded chicken breasts coated in a seasoned mix of Parmesan, panko breadcrumbs, garlic powder, and oregano. The homemade marinara sauce starts with sautéed onions and garlic, simmered with crushed tomatoes, fresh basil sprigs, and dried oregano until thickened. After pan-frying the breaded chicken cutlets, they are topped with shredded mozzarella and provolone cheeses, then broiled briefly to melt and brown the cheese topping. This method creates a dish with a blend of textures – a crispy crust, tender meat, and a flavorful, slightly chunky tomato sauce with herbal notes.
This chicken parmesan can be served as a main dish accompanied by pasta or vegetables, taking advantage of its combination of melted cheese and savory sauce. The fresh basil added to the sauce enhances the aroma and freshness.
The notes clarify the use of thicker provolone slices grated from deli cuts and specify that the basil quantity refers to larger stems rather than just leaves, affecting the sauce's flavor intensity. These details help ensure the sauce and cheese layers achieve the intended taste and texture.
Ingredients
Marinara Sauce:
- 1 Tbsp olive oil
- 1/4 cup yellow onion finely chopped
- 2 garlic minced (2 tsp, cloves
- 1 (28 oz) can Roma tomatoes crushed
- 1/4 tsp oregano dried
- 2 basil fresh, sprigs
- salt freshly ground
- black pepper freshly ground
Chicken:
- 2 (8 oz) chicken breast butterflied and separated, and pounded to 1/2-inch thickness, boneless, skinless
- 2 oz mozzarella cheese shredded (1/2 cup, whole milk
- 2 oz provolone cheese shredded (1/2 cup
- 1 egg large
- 1 Tbsp all-purpose flour
- 1 1/2 oz Parmesan Cheese finely shredded (1/2 cup
- 1/2 cup panko bread crumbs
- 1/2 tsp garlic powder
- 1/4 tsp oregano dried
- 1/3 cup olive oil
- 1/4 cup basil torn fresh
Instructions
- For the sauce, heat 1 Tbsp olive oil in a medium saucepan over medium-high heat.
- Add in onions and saute for 2 minutes then add garlic, and saute 30 seconds longer.
- Stir in crushed tomatoes, 1/4 tsp salt, oregano, and 2 fresh basil sprigs, then season with salt and pepper to taste.
- Bring mixture to a simmer then reduce heat to low and allow to simmer 20 minutes, stirring occasionally, until thickened. Remove basil, remove from heat and cover saucepan with lid.
- For the chicken, while sauce is simmering, sprinkle each side of the chicken cutlet lightly with salt, let stand at room temperature 10 minutes.
- Adjust oven rack 4-inches from broiler element and preheat broiler.
- In a shallow dish, whisk together flour and egg until smooth. In a separate shallow dish, toss together Parmesan cheese, Panko bread crumbs, garlic powder, oregano and 1/4 tsp pepper.
- Pat chicken dry with paper towels then working with 1 chicken cutlet at a time, dredge chicken in egg mixture coating both sides and allowing excess to run off, then immediately transfer to Parmesan mixture and coat both sides with mixture, while pressing to allow crumbs to adhere.
- Transfer chicken to a plate and repeat process with remaining chicken cutlets. Pour olive oil into a 10-inch non-stick skillet and heat over medium-high heat.
- Once oil is shimmering, add 2 coated chicken cutlets and fry without moving them until bottom is crispy and golden brown, about 2 - 3 minutes, then using metal tongs rotate to opposite side and cook until golden brown, about 2 - 3 minutes longer until (chicken should be about 155 degrees F, it will cook just briefly in oven).
- Transfer fried chicken to a baking sheet. Repeat process with remaining 2 pieces of chicken.
- Toss mozzarella and provolone together and sprinkle cheese mixture in a mound over cutlets.
- Broil in oven until cheese is melted (you can let it brown a little if you like) about 1 - 2 minutes (keep a close eye on it!).
- Remove from oven and cover each cutlet with 2 Tbsp marinara sauce. Sprinkle tops evenly with remaining 1/4 cup fresh basil and serve immediately (serve extra sauce with pasta on the side).
Notes
- Use thick provolone slices from the deli for grating to enhance flavor.
- The recipe calls for two large basil stems, which impart more flavor than just leaves.
- Allow the chicken to stand at room temperature after seasoning for even cooking.
User Reviews
Overall Rating
5
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