Description
This Chicken Parmesan recipe delivers a perfectly crispy and flavorful chicken cutlet coated with seasoned panko, topped with a rich homemade tomato basil sauce, and finished with melted mozzarella and Parmesan cheeses. It’s a classic Italian-American comfort dish that’s hearty, saucy, and loaded with cheesy goodness, ideal for a satisfying family dinner.
Ingredients
Scale
For the Tomato 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
For the Chicken
- 1 cup panko bread crumbs
- 1 tsp. garlic powder
- 2 cups finely grated Parmesan cheese, divided
- 3/4 cup all-purpose flour
- 2 large eggs
- 6 (1/4″-thick) boneless, skinless chicken cutlets (about 1 1/2 lb. total)
- 1 cup shredded mozzarella cheese
- 1 cup vegetable or canola oil, for frying
To Serve
- Chopped fresh basil, for garnish
Instructions
- Prepare the tomato sauce: Heat the olive oil in a saucepan over medium heat. Add the finely chopped onion and cook until translucent, about 5 minutes. Stir in the chopped garlic and cook for an additional 1 minute until fragrant. Add the crushed tomatoes and the basil sprigs, season with kosher salt and freshly ground black pepper. Simmer uncovered over low heat for 30-40 minutes, stirring occasionally, until thickened and flavorful. Remove basil sprigs before serving.
- Prep the chicken coating station: In one shallow dish, place the flour. In a second dish, beat the eggs. In a third dish, combine the panko bread crumbs, garlic powder, and 1 cup of the grated Parmesan cheese.
- Coat the chicken cutlets: Dredge each chicken cutlet first in the flour, shaking off any excess. Then dip into the beaten eggs, allowing excess to drip off. Finally, press the cutlets into the panko-Parmesan mixture, coating evenly on both sides.
- Fry the chicken: In a large skillet, heat the vegetable or canola oil over medium-high heat until shimmering. Fry the breaded chicken cutlets in batches, about 3-4 minutes per side, until golden brown and cooked through. Transfer the cooked cutlets to a paper towel-lined plate to drain excess oil.
- Assemble the Chicken Parmesan: Preheat your oven broiler. Place the fried chicken cutlets on a baking sheet or in an oven-safe dish. Spoon a generous amount of tomato sauce over each cutlet. Sprinkle with the remaining 1 cup Parmesan cheese and then top with shredded mozzarella cheese.
- Broil the chicken: Place the assembled cutlets under the broiler for 2-4 minutes, or until the cheese is melted, bubbly, and slightly golden. Watch carefully to prevent burning.
- Serve: Remove from oven and garnish with chopped fresh basil. Serve immediately with your choice of pasta, salad, or crusty bread.
Notes
- For the crispiest chicken, make sure the oil is hot enough before frying but not smoking; 350-375°F is ideal.
- You can use fresh mozzarella for a creamier texture but adjust quantity as it contains more moisture.
- The sauce can be made ahead and refrigerated for up to 3 days or frozen for longer storage.
- Substitute gluten-free flour and breadcrumbs to make this recipe gluten-free.
- Serve with spaghetti or your favorite pasta for a complete meal.
Nutrition
- Serving Size: 1 chicken cutlet with sauce and cheese
- Calories: 1135
- Sugar: 7 g
- Sodium: 1345 mg
- Fat: 69 g
- Saturated Fat: 16 g
- Unsaturated Fat: 53 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 4 g
- Protein: 91 g
- Cholesterol: 309 mg
