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Close-up of a delicious Chicken Parmesan featuring golden-brown breading, melted mozzarella cheese, and vibrant red tomato sauce.

Best Chicken Parmesan Ever

This Chicken Parmesan recipe guides you to create a restaurant-quality dish with crispy chicken cutlets, tangy tomato sauce, and melted mozzarella cheese. It's easier than you think and sure to impress!
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts about 6 ounces each
  • 1 cup all-purpose flour
  • 2 large eggs
  • 2 cups Italian-style breadcrumbs
  • 1 cup grated Parmesan cheese, divided
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup vegetable oil, for frying
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes optional
  • Salt and pepper to taste
  • 8 ounces fresh mozzarella cheese, sliced
  • 1/4 cup chopped fresh basil, for garnish

Equipment

  • Meat mallet or rolling pin
  • Plastic wrap or zip-top bags
  • 3 shallow dishes
  • Saucepan
  • Large Skillet
  • Wire rack
  • Paper towels
  • Baking dish
  • Oven

Method
 

  1. Pound the chicken breasts to 1/2-inch thickness between two sheets of plastic wrap.
  2. Set up a dredging station: flour in the first dish, beaten eggs in the second, and breadcrumbs mixed with 1/2 cup Parmesan cheese, garlic powder, oregano, salt, and pepper in the third.
  3. In a saucepan, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 30 seconds.
  4. Stir in crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (if using), salt, and pepper. Bring to a simmer, then reduce heat and cook for at least 15 minutes, stirring occasionally.
  5. Dredge each chicken breast in flour, shake off excess.
  6. Dip the floured chicken into beaten eggs, ensuring it's fully coated.
  7. Dredge the chicken in the breadcrumb mixture, pressing gently to help the breadcrumbs adhere.
  8. In a large skillet, heat vegetable oil over medium heat.
  9. Carefully place the breaded chicken breasts in the hot oil, being careful not to overcrowd the pan.
  10. Cook for about 4-5 minutes per side, or until golden brown and cooked through (165°F/74°C).
  11. Remove the cooked chicken from the skillet and place it on a wire rack lined with paper towels to drain excess oil.
  12. Preheat your oven to 375°F (190°C).
  13. Spread a thin layer of tomato sauce in the bottom of a baking dish.
  14. Place the fried chicken breasts on top of the sauce.
  15. Spoon more tomato sauce over each chicken breast.
  16. Top each chicken breast with slices of fresh mozzarella cheese and sprinkle with the remaining Parmesan cheese.
  17. Bake for 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
  18. Garnish with fresh basil.

Notes

For extra crispy chicken, refrigerate breaded chicken for 30 minutes before frying. Use panko breadcrumbs for extra crispiness. Drain fried chicken well to prevent sogginess. Don't overload the baking dish with sauce. A pinch of sugar, a splash of balsamic vinegar, or a little bit of wine can enhance the sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 15-20 minutes, covered with foil.