Description
This Chicken Parmesan recipe is a classic family favorite featuring crispy breaded chicken cutlets topped with rich marinara sauce and melted mozzarella-Parmesan cheese. The homemade marinara is simmered to perfection with fresh basil and garlic, making this dish comforting and full of bold Italian flavors. Ideal for a satisfying weeknight dinner.
Ingredients
Scale
Marinara 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
Breading Mixture
- 1 c. panko bread crumbs
- 1 tsp. garlic powder
- 1 c. finely grated Parmesan, divided
Chicken Breading
- 3/4 c. all-purpose flour
- 2 large eggs
- 1 Tbsp. water
- 6 (1/4″-thick) boneless, skinless chicken cutlets (about 1 1/2 lb. total)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Topping and Frying
- 1 c. shredded mozzarella
- 1 c. vegetable or canola oil
- Chopped fresh basil, for serving
Instructions
- Make the Marinara Sauce: In a medium pot over medium heat, warm the olive oil. Add the finely chopped onion and garlic, stir to combine, reduce the heat to low, cover, and cook for 10 minutes, stirring occasionally.
- Cook the Onion: Uncover the pot and continue cooking until the onion turns translucent, about 5 minutes.
- Simmer the Sauce: Stir in the crushed tomatoes and basil sprigs. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 30 minutes. Season with kosher salt and freshly ground black pepper, then discard the basil sprigs.
- Prepare Breading Stations: In a shallow bowl, combine panko bread crumbs, garlic powder, and 1 cup of Parmesan cheese. Set aside. In a separate bowl, place the flour. In a third bowl, beat the eggs with 1 tablespoon of water.
- Bread the Chicken: Pat the chicken cutlets dry and season both sides with salt and pepper. Dip each piece first in the flour, then in the beaten eggs, and finally coat thoroughly with the panko-Parmesan mixture.
- Prepare Cheese Topping: Mix the shredded mozzarella with the remaining 1 cup of Parmesan cheese in a small bowl.
- Heat Oil for Frying: Heat vegetable or canola oil in a pot until it reaches 350°F (175°C). Also, set a wire rack on a baking sheet for draining the fried chicken.
- Fry the Chicken: Fry the breaded chicken cutlets in the hot oil until they are golden brown, about 1 minute per side. Transfer the fried chicken to the wire rack to drain excess oil.
- Broil the Chicken: Preheat the broiler. Spoon a generous amount of the marinara sauce over each piece of fried chicken, sprinkle with the mozzarella-Parmesan cheese mixture, and broil until the cheese is melted, bubbly, and slightly browned, about 2 minutes.
- Serve: Divide the finished chicken among plates, garnish with chopped fresh basil, and serve with the remaining marinara sauce on the side.
Notes
- Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F for safety.
- For extra crispy chicken, double-dip in the egg wash and panko mixture.
- Substitute fresh basil in the sauce and garnish for the best flavor.
- Serve with spaghetti or a fresh green salad for a complete meal.
