Chicken Parmesan
A classic Italian dish featuring crispy chicken cutlets topped with rich tomato sauce and melted cheese, perfect for any occasion.
Ingredients
For the Tomato Sauce
- 3 tablespoons extra virgin olive oil
- 1 large garlic clove, lightly crushed
- to taste Salt
- 2 bottles (24-ounce) tomato puree or passata
- to taste Sugar (optional, to balance acidity)
- to taste Red pepper flakes (optional)
- 1 bunch fresh basil leaves, torn or coarsely chopped
For the Chicken
- 3 pieces boneless, skinless chicken breasts (about 1 pound)
- to taste Salt and freshly ground black pepper
- 3/4 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/4 cups unseasoned breadcrumbs
- 1/2 cup freshly grated Parmigiano-Reggiano cheese, divided
- 2 teaspoons Italian seasoning
- 2 tablespoons extra virgin olive oil, plus more as needed
- 2 tablespoons sunflower or other mildly flavored vegetable oil, plus more as needed
- 1/2 pound low-moisture mozzarella, shredded
Instructions
Prepare the Tomato Sauce
- In a large sauté pan over medium-low heat, pour in the olive oil and add the garlic and optional red pepper flakes. Cook for 3-4 minutes until the garlic is fragrant.
- Stir in the tomato puree and a pinch of salt. Simmer for approximately 30 minutes, stirring occasionally.
- Before removing from heat, stir in the fresh basil leaves.
Prepare the Chicken Cutlets
- Slice the chicken breasts horizontally to create cutlets and pound them to an even thickness. Season with salt and pepper.
Set Up the Dredging Station
- Arrange three shallow plates: one with flour, one with beaten eggs, and one with breadcrumbs mixed with 1/4 cup of Parmigiano-Reggiano cheese and Italian seasoning.
Dredge the Chicken
- Dredge each cutlet in flour, dip in the beaten eggs, then coat in the breadcrumb mixture.
Fry the Cutlets
- Heat the olive and sunflower oil in a large skillet over medium heat. Fry each cutlet for about 3-4 minutes on each side until golden-brown. Transfer to a wire rack to drain excess oil.
Assemble the Chicken Parmesan
- Preheat the oven to 400°F (200°C). Add a layer of tomato sauce to a baking dish and place the fried chicken cutlets on top. Add more sauce and sprinkle with mozzarella and remaining Parmigiano-Reggiano.
Bake to Perfection
- Bake for about 20 minutes and broil for 1-2 minutes for a bubbly top.
Let it Rest
- Allow the Chicken Parmesan to sit for a few minutes before serving.
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Notes
Serve over pasta, with salad, or garlic bread. Garnish with fresh basil and a drizzle of olive oil.