Prep time: 20 mins | Cook time: 20 mins | Ready in 35 mins | Servings: 4
Prepare to blow everyone away with this impressively scrumptious Chicken Parmesan. It’s the best chicken recipe I’ve tried with three different kinds of cheese, amazingly flavorful sauce, and certainly no soggy crust!
1 tablespoon olive oil
1/4 c. finely chopped yellow onion
2 garlic cloves, minced (2 teaspoons)
1 (28 ounces) can crush Roma tomatoes
1/4 teaspoon dried oregano
2 fresh basil sprigs
salt and freshly ground black pepper
2 (8 ounces) boneless, skinless chicken breasts, butterflied and separated, and pounded to 1/2” thickness
2 ounces whole-milk mozzarella cheese, shredded (1/2 c.)
2 ounces provolone cheese, shredded (1/2 c.)
1 large egg
1 tablespoon all-purpose flour
1 1/2 ounces Parmesan cheese, finely shredded (1/2 c.)
1/2 c. Panko bread crumbs
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano
1/3 c. olive oil
1/4 c. torn fresh basil
How to make The Best Chicken Parmesan
Step 1: To make the sauce, in a medium saucepan heat a tbsp olive oil over medium-high heat. Once the oil is hot, add the onions to the pan and saute for about 2 minutes. Add the garlic and cook for 30 seconds more. Then, add the crushed tomatoes, 1/4 tsp salt, oregano, and 2 fresh basil sprigs. To taste, season with salt and pepper. Stir to mix.
Step 2: Allow the mixture to come to a simmer before adjusting the heat to low. Continue to simmer for 20 minutes, stirring often until thickened. Take the basil out, then take the pan off the heat and put the lid on.
Step 3: To prepare the chicken, lightly season both sides of the chicken cutlet with salt. Let the cutlets sit at room temperature for at least 10 minutes.
Step 4: Before preheating the broiler, adjust the oven rack first 4 inches from the heating element.
Step 5: Place the flour and egg in a shallow dish. Whisk well until combined.
Step 6: Toss the Parmesan cheese, Panko bread crumbs, garlic powder, oregano, and 1/4 tsp pepper in a different shallow dish.
Step 7: Using paper towels, pat the chicken dry. Dredge the chicken a piece at a time in the egg mixture, making sure to coat both sides. Let the excess egg mixture flow before quickly transferring to the Parmesan mixture, coating both sides of the chicken and pressing them to the mixture to let the crumbs adhere. To a plate, transfer the chicken and repeat the same process for the rest of the cutlets.
Step 8: Into a 10-inch nonstick skillet, heat the olive oil over medium-high heat. Add 2 coated chicken cutlets once the oil is shimmering and fry for about 2 to 3 minutes, undisturbed until the bottom is crispy and golden brown. Flip the cutlets using metal tongs and continue to cook the other side for another 2 to 3 minutes or longer until the internal temperature of the cutlets reached about 155 degrees F. When done, transfer the fried chicken to a baking sheet. Do the same with the rest of the chicken.
Step 9: In a bowl, whisk the mozzarella and provolone. Then, in a mound over the cutlets, sprinkle the cheese mixture. Now, place the chicken in the preheated oven and broil for approximately a minute or two until the cheese has melted.
Step 10: Take the cutlets out of the oven when done and cover each cutlet with 2 tbsp marinara sauce. Before serving, evenly sprinkle the tops of the cutlets with the rest 1/4 cup fresh basil. Enjoy immediately!
Amount Per Serving: Calories 577 | Calories from Fat 324 | Fat 36g 55% | Saturated Fat 10g 63% | Cholesterol 141mg 47% | Sodium 848mg 37% | Potassium 1085mg 31% | Carbohydrates 24g 8% | Fiber 4g 17% | Sugar 10g 11% | Protein 30g 60% | Vitamin A 1060IU 21% | Vitamin C 21.6mg 26% | Calcium 408mg 41% | Iron 4.1mg 23%