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The Best Chicken Parmesan

A classic chicken Parmesan with homemade tomato-basil sauce, crispy breaded cutlets, and melted cheese.
Print Recipe Save it
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4 servings

Equipment

  • Medium Saucepan
  • shallow dishes (2)
  • 10-inch nonstick skillet
  • Paper Towels
  • Baking Sheet
  • Meat Mallet or Rolling Pin
  • Tongs
  • Mixing Bowl

Ingredients
  

  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic minced
  • 3/4 teaspoon salt
  • 1/4 teaspoon dried oregano
  • pinch red pepper flakes
  • 1 28-ounce can crushed tomatoes
  • 2 tablespoons fresh basil coarsely chopped
  • 2 chicken breasts (8 oz each) boneless, skinless, trimmed, halved horizontally and pounded to 1/2 inch thick
  • 1 teaspoon kosher salt
  • 1/2 cup mozzarella cheese shredded
  • 1/2 cup fontina cheese shredded (or 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 black pepper
  • 1/3 cup vegetable oil for frying (grape seed oil used)
  • 1/4 cup fresh basil torn

Instructions
 

  • Make the sauce: Heat 1 tablespoon oil in a medium saucepan over medium heat. Add the minced garlic, 3/4 teaspoon salt, 1/4 teaspoon dried oregano, and red pepper flakes; cook, stirring, until fragrant, about 30 seconds to 1 minute.
  • Stir in the crushed tomatoes and bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer gently about 20 minutes.
  • Remove the sauce from heat, stir in 2 tablespoons chopped fresh basil and the remaining 1 tablespoon oil, and adjust seasoning with salt and pepper to taste.
  • Prepare the chicken: Sprinkle each cutlet with about 1/8 teaspoon kosher salt and let sit at room temperature for 20 minutes.
  • Combine the shredded mozzarella and fontina in a small bowl and set aside.
  • In a shallow dish whisk the egg and 1 tablespoon flour until smooth. In a second shallow dish combine the grated Parmesan, panko, 1/2 teaspoon garlic powder, 1/4 teaspoon dried oregano, and 1/4 teaspoon black pepper.
  • Pat the chicken dry with paper towels. Dredge each cutlet in the egg-flour mixture, then press into the Parmesan-panko mixture to coat both sides, pressing gently so crumbs adhere. Set aside on a plate.
  • Heat the vegetable oil in a 10-inch nonstick skillet over medium-high heat until shimmering. Working two cutlets at a time, fry without moving until the bottoms are golden and crisp, about 1½–2 minutes. Flip and cook the second side until golden. Transfer to a paper towel–lined plate and repeat with remaining cutlets.
  • Place the fried cutlets on a baking sheet. Evenly sprinkle the mozzarella-fontina mixture over each cutlet.
  • Broil on high until the cheese melts and begins to brown, about 2–4 minutes; watch carefully to avoid burning.
  • Transfer to a serving platter, top each cutlet with a couple tablespoons of sauce and torn fresh basil, and serve immediately.

Notes

  • If part of a breast is less than 1/2 inch thick, do not pound that section.