Description
This classic Chicken Parmesan recipe features juicy, tender chicken cutlets that are breaded and fried to crispy perfection, then smothered in a rich, homemade tomato basil sauce and topped with melted mozzarella and Parmesan cheese. It’s a comforting Italian-American favorite that’s perfect for a satisfying family dinner.
Ingredients
Scale
Sauce
- 3 tbsp. extra-virgin olive oil
- 1 small yellow onion, finely chopped
- 6 cloves garlic, finely chopped
- 1 (28-oz.) can crushed tomatoes
- 2 large sprigs basil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Breading and Chicken
- 1 cup panko bread crumbs
- 1 tsp. garlic powder
- 2 cups finely grated Parmesan, divided
- 3/4 cup all-purpose flour
- 2 large eggs
- 6 (1/4-inch thick) boneless, skinless chicken cutlets (about 1 1/2 lb. total)
Assembly and Frying
- 1 cup shredded mozzarella
- 1 cup vegetable or canola oil, for frying
- Chopped fresh basil, for serving
Instructions
- Prepare the Tomato Basil Sauce. Heat the olive oil in a large frying pan over medium heat. Add the finely chopped yellow onion and sauté for 5-7 minutes until translucent. Stir in the chopped garlic and cook for another 1-2 minutes until fragrant. Pour in the crushed tomatoes and add the basil sprigs. Season with kosher salt and freshly ground black pepper. Reduce heat to low and simmer the sauce gently while you prepare the chicken, stirring occasionally.
- Set Up Breading Stations. In one shallow dish, place the all-purpose flour. In a second dish, whisk the eggs until smooth. In a third bowl, combine the panko bread crumbs, garlic powder, and 1 cup of the grated Parmesan cheese.
- Bread the Chicken Cutlets. Pat chicken cutlets dry. Dredge each cutlet first in the flour, shaking off any excess. Next, dip into the beaten eggs, then coat thoroughly with the panko-Parmesan mixture, pressing gently to adhere the breading well.
- Fry the Breaded Chicken. In a large skillet, heat the vegetable or canola oil over medium-high heat until shimmering but not smoking. Carefully place the breaded cutlets into the hot oil in batches to avoid crowding. Fry each side for about 3-4 minutes until golden brown and cooked through. Transfer the fried chicken to a paper towel-lined plate to drain excess oil.
- Assemble the Chicken Parmesan. Preheat your oven broiler. Spread a thin layer of the tomato basil sauce in a baking dish or oven-safe skillet. Arrange the fried chicken cutlets on top. Spoon more sauce evenly over each cutlet, then sprinkle with the remaining 1 cup grated Parmesan and the shredded mozzarella cheese.
- Broil to Melt Cheese. Place the assembled dish under the broiler for about 3-5 minutes, watching carefully, until the cheese is melted, bubbly, and slightly golden. Remove from the oven and sprinkle with chopped fresh basil before serving.
Notes
- For best results, use fresh Parmesan and mozzarella cheese to achieve the best melt and flavor.
- Do not overcrowd the pan when frying the chicken to ensure even cooking and crispiness.
- Let the chicken rest for a few minutes after frying to keep it juicy before assembling the dish.
- Use a thermometer to check the internal temperature of the chicken; it should reach 165°F (74°C) for safe consumption.
- The homemade tomato basil sauce can be made ahead and refrigerated to save time on busy days.
Nutrition
- Serving Size: 1 serving
- Calories: 1135
- Sugar: 7 g
- Sodium: 1345 mg
- Fat: 69 g
- Saturated Fat: 16 g
- Unsaturated Fat: 48 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 4 g
- Protein: 91 g
- Cholesterol: 309 mg
