Servings: 4 | Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes
Crispy golden brown cutlets topped with homemade sauce and more cheese – easily spotted delicious and the best Chicken Parmesan. My forever obsession. I just love the tender crusted chicken, gooey melted cheese, and the fresh marinara and basil. All the amazing flavours in a mouthful!
Ingredients
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Marinara Sauce:
1 tbsp olive oil
1/4 cup finely chopped yellow onion
2 garlic cloves, minced (2 tsp)
1 (28 oz) can crush Roma tomatoes
1/4 tsp dried oregano
2 fresh basil sprigs*
salt and freshly ground black pepper
Chicken:
2 (8 oz) boneless, skinless chicken breasts, butterflied and 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
How to make The Best Chicken Parmesan
To make the Sauce:
Step 1: In a medium saucepan, add a tbsp olive oil. Heat over medium-high heat.
Step 2: Saute the onions for about 2 minutes before adding in the garlic. Cook for 30 seconds more.
Step 3: Pour in the crushed tomatoes, add in 1/4 tsp salt, oregano, and 2 pieces fresh sprigs. Stir well and season with salt and pepper.
Step 4: Allow the mixture to simmer, then, adjust the heat to low and continue to simmer for 20 minutes more while occasionally stirring until the mixture thickened. Take the basil out and remove the pan from the heat and cover the saucepan.
To prepare the chicken:
Step 5: Sprinkle the chicken cutlet with salt on both sides. Set aside at room temperature for at least 10 minutes.
Step 6: Prepare the oven. Set first the oven rack 4-inches from the broiler before preheating.
Step 7: Add the flour and egg in a shallow dish. Whisk until smooth.
Step 8: Toss the Parmesan, Panko bread crumbs, garlic powder, oregano, and 1/4 tsp pepper in a shallow dish.
Step 9: With paper towels, pat the chicken dry. Get a piece of chicken cutlet and dredge in the egg mixture. Coat both sides and let the excess runoff. Then, coat each side in parmesan mixture and press in crumbs.
Step 10: Place the chicken on a plate and do the same for the rest.
Step 11: Dizzle olive oil in a 10-inch non-stick skillet. Heat the oil over medium-high heat.
Step 12: When the oil is hot, add 2 pieces of coated chicken cutlets. Fry them for about 2 to 3 minutes without moving until the bottom is crispy and golden brown. With tongs, flip the chicken and cook the other side for another 2 to 3 minutes until golden brown. Or cook briefly in the oven at 155 degrees F.
Step 13: Once cooked, transfer the chicken into a baking sheet. Do the same steps with the rest of the chicken.
Step 14: Combine the mozzarella and provolone until mixed. And sprinkle over the cutlets.
Step 15: Place in the oven and broil for about a minute or two or until the cheese has melted.
Step 16: Take the chicken parmesan out of the oven and clothe each cutlet with 2 tbsp marinara sauce. And sprinkle with the rest of the basil.
Step 17: Serve immediately with additional sauce and pasta alongside.
Nutrition Facts:
Amount Per Serving: Calories 577Calories | Fat 36g55% | Saturated Fat 10g63% | Cholesterol 141mg47% | Sodium 848mg37% | Potassium 1085mg31% | Carbohydrates 24g8% | Fiber 4g17% | Sugar 10g11% | Protein 30g60% | Vitamin A 1060IU21% | Vitamin C 21.6mg26% | Calcium 408mg41% | Iron 4.1mg23%
Ingredients
- Marinara Sauce:
- 1 tbsp olive oil
- 1/4 cup finely chopped yellow onion
- 2 garlic cloves, minced (2 tsp)
- 1 (28 oz) can crush Roma tomatoes
- 1/4 tsp dried oregano
- 2 fresh basil sprigs*
- salt and freshly ground black pepper
- Chicken:
- 2 (8 oz) boneless, skinless chicken breasts, butterflied and 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
To make the Sauce:
Step 1: In a medium saucepan, add a tbsp olive oil. Heat over medium-high heat.
Step 2: Saute the onions for about 2 minutes before adding in the garlic. Cook for 30 seconds more.
Step 3: Pour in the crushed tomatoes, add in 1/4 tsp salt, oregano, and 2 pieces fresh sprigs. Stir well and season with salt and pepper.
Step 4: Allow the mixture to simmer, then, adjust the heat to low and continue to simmer for 20 minutes more while occasionally stirring until the mixture thickened. Take the basil out and remove the pan from the heat and cover the saucepan.
To prepare the chicken:
Step 5: Sprinkle the chicken cutlet with salt on both sides. Set aside at room temperature for at least 10 minutes.
Step 6: Prepare the oven. Set first the oven rack 4-inches from the broiler before preheating.
Step 7: Add the flour and egg in a shallow dish. Whisk until smooth.
Step 8: Toss the Parmesan, Panko bread crumbs, garlic powder, oregano, and 1/4 tsp pepper in a shallow dish.
Step 9: With paper towels, pat the chicken dry. Get a piece of chicken cutlet and dredge in the egg mixture. Coat both sides and let the excess runoff. Then, coat each side in parmesan mixture and press in crumbs.
Step 10: Place the chicken on a plate and do the same for the rest.
Step 11: Dizzle olive oil in a 10-inch non-stick skillet. Heat the oil over medium-high heat.
Step 12: When the oil is hot, add 2 pieces of coated chicken cutlets. Fry them for about 2 to 3 minutes without moving until the bottom is crispy and golden brown. With tongs, flip the chicken and cook the other side for another 2 to 3 minutes until golden brown. Or cook briefly in the oven at 155 degrees F.
Step 13: Once cooked, transfer the chicken into a baking sheet. Do the same steps with the rest of the chicken.
Step 14: Combine the mozzarella and provolone until mixed. And sprinkle over the cutlets.
Step 15: Place in the oven and broil for about a minute or two or until the cheese has melted.
Step 16: Take the chicken parmesan out of the oven and clothe each cutlet with 2 tbsp marinara sauce. And sprinkle with the rest of the basil.
Step 17: Serve immediately with additional sauce and pasta alongside.
