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5.0 from 9 votes

The Best Chicken Parmesan

An Italian classic dish made like the pros. Lightly fried panko covered chicken topped with homemade sauce. Enjoy over pasta or slice and serve over a bed of green salad.

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings: 4 servings
Calories: 979 kcal
Course: Others
Cuisine: Italian

Ingredients

  • Sauce:
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves minced
  • 3/4 teaspoon salt
  • 1/4 teaspoon dried oregano
  • pinch of red pepper flakes
  • 1 28-ounce can crushed tomatoes
  • 2 tablespoons Coarsely chopped fresh basil
  • Chicken:
  • 2 6 - 8 ouncebonless, skinless chicken breasts, trimmed, halved horizontally and pounded 1/2 inch thick
  • 1 teaspoon kosher salt
  • 1/2 cup mozzarella cheese shredded
  • 1/2 cup fontina cheese shredded (I used three cheese mixture)
  • 1 large egg
  • 1 Tablespoon all purpose flour
  • 3/4 cup Parmesan Cheese grated
  • 1/2 cup Panko bread crumbs
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1/3 cup vegetable oil I used grape seed
  • 1/4 cup torn fresh basil

Instructions

    Cup of Yum
  1. SAUCE
  2. Heat 1 tablespoon of oil in medium saucepan over medium heat. Add garlic, 3/4 teaspoon salt, oregano, and pepper flakes. Cook stirring until fragrant. Stir in tomatoes and sugar. Increase to high and bring to a simmer. Reduce heat to medium low and simmer for about 20 minutes. Remove from heat and stir in basil and remaining tablespoon of oil. Season with salt and pepper to taste.
  3. CHICKEN
  4. Sprinkle each cutlet with 1/8 teaspoon of salt and let stand at room temperature for 20 minutes. Mix cheeses together and set aside.
  5. Whisk egg and flour to together in a shallow dish until smooth. Combine parmesan , panko, garlic powder, oregano, and pepper in second shallow dish. Pat chicken dry with paper towels. Dredge each cutlet in egg mixture, then coat all sides in parmesan mixture. Press lightly if needed to so crumbs stick to the chicken. Set aside.
  6. Heat oil in a 10" nonstick skillet over medium-high heat until the oil shimmers.Two at a time, place cutlets in pan and don't move them until bottoms are crispy and golden in color. This takes about 1 1/2 -2 minutes. Carefully flip cutlets, repeating on the second side. Transfer to paper towel lined plate and repeat with remaining cutlets.
  7. Place cutlets on a baking sheet and sprinkle cheese mixture evenly over chicken. Broil until cheese is melted and beginning to brown, approximately 2 to 4 minutes. Transfer to serving platter and top each with a couple of tablespoons of sauce. Serve immediately.

Notes

  • If part of the chicken is thick, don't pound that section if it is less than 1/2 inch thick.

Nutrition Information

Serving 1g Calories 979kcal (49%) Carbohydrates 21g (7%) Protein 95g (190%) Fat 55g (85%) Saturated Fat 17g (85%) Polyunsaturated Fat 34g Trans Fat 1g Cholesterol 312mg (104%) Sodium 1932mg (81%) Fiber 2g (8%) Sugar 4g (8%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 979

% Daily Value*

Serving 1g
Calories 979kcal 49%
Carbohydrates 21g 7%
Protein 95g 190%
Fat 55g 85%
Saturated Fat 17g 85%
Polyunsaturated Fat 34g 200%
Trans Fat 1g 50%
Cholesterol 312mg 104%
Sodium 1932mg 81%
Fiber 2g 8%
Sugar 4g 8%

* Percent Daily Values are based on a 2,000 calorie diet.