Classic Chicken Parmesan

Our classic chicken parmesan celebrates the familiar flavors of this timeless Italian-American favorite that combines tender, breaded chicken breasts with a rich and flavorful tomato sauce and a generous helping of melted mozzarella and Parmesan cheeses, and provolone. The chicken is first pounded out to a thin cutlet, then coated in a seasoned Italian breadcrumb mixture and fried to golden perfection, ensuring a crispy exterior that gives way to succulent, juicy meat.

Recipe

  1. Preheat an oven to 450 degrees F.

  2. Place chicken breasts between two sheets of saran wrap (resealable freezer bags work well also) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch.

  3. Season chicken thoroughly with salt and pepper. Using a sifter or strainer; sprinkle flour over chicken breasts, evenly coating both sides.

  4. Beat eggs in a shallow bowl and set aside.

  5. Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside.

  6. Dip a flour-coated chicken breast in beaten eggs. Transfer breast to the bread crumb mixture, pressing crumbs into both sides. Repeat for each breast. Let chicken rest for 10 to 15 minutes.

  7. Heat 1/2 inch olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken in the hot oil until golden, about 2 minutes per side. The chicken will finish cooking in the oven.

  8. Transfer chicken to a baking dish. Top each breast with 2 tablespoons tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle remaining Parmesan over top and drizzle each with 1/2 teaspoon olive oil.

  9. Bake in the preheated oven until cheese is browned and bubbly and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F.

  10. Top with fresh ribbons of basil.


Ingredients

  • 4 skinless, boneless chicken breast halves

  • salt and freshly ground black pepper to taste

  • 2 large eggs

  • 1 cup Italian bread crumbs, or more as needed

  • ¾ cup grated Parmesan cheese, divided

  • 2 tablespoons all-purpose flour, or more if needed

  • ½ cup olive oil for frying, or as needed

  • ½ cup prepared tomato sauce

  • ¼ cup fresh mozzarella

  • ¼ cup chopped fresh basil

  • ½ cup grated provolone cheese

  • 2 teaspoons olive oil

Equipment

  • Medium to Large Mixing Bowls

  • Meat mallet

  • Measuring cups

  • Tbs/Tsp

  • Chef's knife

  • Cutting board

  • Large Skillet