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The Best Chicken Parmesan Recipe

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4 from 10 reviews

This Chicken Parmesan recipe delivers a crispy, golden crust with a rich, flavorful marinara sauce and a luscious blend of three cheeses. Perfectly pan-fried and finished under the broiler, the chicken stays juicy while the cheese melts to bubbly perfection. A family favorite that combines classic Italian flavors with an easy, foolproof method.

Ingredients

Marinara Sauce:

  • 1 Tbsp olive oil
  • 1/4 cup finely chopped yellow onion
  • 2 garlic cloves, minced (2 tsp)
  • 1 (28 oz) can crushed Roma tomatoes
  • 1/4 tsp dried oregano
  • 2 fresh basil sprigs
  • Salt and freshly ground black pepper, to taste

Chicken:

  • 2 (8 oz) boneless, skinless chicken breasts, butterflied, separated, and pounded to 1/2-inch thickness
  • 2 oz whole-milk mozzarella cheese, shredded (1/2 cup)
  • 2 oz provolone cheese, shredded (1/2 cup)
  • 1 large egg
  • 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 dried oregano
  • 1/3 cup olive oil
  • 1/4 cup torn fresh basil

Instructions

  1. Make the Marinara Sauce: Heat 1 Tbsp olive oil in a medium saucepan over medium-high heat. Add chopped onion and sauté for 2 minutes until softened. Stir in minced garlic and sauté for another 30 seconds until fragrant. Add crushed tomatoes, 1/4 tsp salt, dried oregano, and fresh basil sprigs. Season with salt and pepper to taste. Bring the mixture to a simmer, then reduce heat to low and let simmer gently for 20 minutes, stirring occasionally until thickened. Remove basil sprigs, cover, and set aside.
  2. Prepare the Chicken: While the sauce simmers, sprinkle both sides of the chicken cutlets lightly with salt and let them stand at room temperature for 10 minutes. Adjust your oven rack about 4 inches from the broiler element and preheat the broiler.
  3. Coat the Chicken: In a shallow dish, whisk together the flour and egg until smooth. In another shallow dish, combine Parmesan cheese, Panko bread crumbs, garlic powder, dried oregano, and 1/4 tsp pepper. Pat the chicken dry with paper towels, then dip each cutlet into the egg mixture to coat both sides, letting the excess drip off. Immediately dredge both sides in the Parmesan breadcrumb mixture, pressing gently to adhere. Place coated cutlets on a plate.
  4. Fry the Chicken: Heat 1/3 cup olive oil in a 10-inch non-stick skillet over medium-high heat until shimmering. Add two chicken cutlets and fry without moving them until the bottoms are crispy and golden brown, about 2 to 3 minutes. Flip and cook the other side for another 2 to 3 minutes until golden and the internal temperature reaches about 155°F. Transfer fried chicken to a baking sheet. Repeat with remaining cutlets.
  5. Add Cheese and Broil: Mix the shredded mozzarella and provolone cheeses together. Sprinkle each fried chicken cutlet with the cheese mixture in a mound. Broil in the oven for 1 to 2 minutes until the cheese melts and begins to brown slightly—watch carefully to avoid burning.
  6. Serve: Remove from the oven, spoon 2 tablespoons of the marinara sauce over each cutlet, then sprinkle evenly with torn fresh basil. Serve immediately. Extra marinara sauce can be served on the side with pasta.

Notes

  • Butterflying and pounding the chicken ensures even cooking and a tender texture.
  • Using three types of cheese creates a flavorful, melty topping that's richer than standard recipes.
  • Sautéing onions and garlic before adding tomatoes deepens the sauce's flavor.
  • Frying the chicken first creates a crisp crust that holds up well under the broiler.
  • Keep a close eye on the chicken while broiling to prevent cheese from burning.
  • Serve with pasta or a green salad for a complete meal.

Find it online: https://recipeplenty.com/the-best-chicken-parmesan-recipe/