Go Back

Chicken Parmesan

This recipe guides you through creating classic Chicken Parmesan. It involves preparing a rich tomato-olive sauce, pounding and breading chicken cutlets, pan-frying them to a golden crisp, then topping with sauce and cheeses before baking until bubbly. The dish is traditionally served hot with al dente spaghetti, offering a hearty and flavorful Italian-American favorite.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 4 people
Course: lunch/dinner
Cuisine: Italian
Calories: 2486.2
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1/4 cup extra-virgin olive oil plus 3 tablespoons
  • 1 medium onion chopped
  • 2 garlic cloves minced
  • 2 bay leaves
  • 1/2 cup kalamata olives pitted
  • 1/2 bunch fresh basil leaves
  • 2 28-ounce cans whole peeled tomatoes, drained and hand-crushed
  • Pinch sugar
  • Kosher salt and freshly ground black pepper
  • 4 skinless boneless, chicken breasts (about 1 1/2 pounds)
  • 1/2 cup all-purpose flour
  • 2 large eggs lightly beaten
  • 1 tablespoon water
  • 1 cup dried bread crumbs
  • 1 8-ounce ball fresh buffalo mozzarella, water drained
  • Freshly grated Parmesan
  • 1 pound spaghetti pasta cooked al dente

Equipment

  • 1 Oven-proof Skillet Large enough to fit chicken for frying and baking.
  • 1 Meat Mallet For pounding chicken to even thickness.
  • 1 Cutting Board For preparing chicken.
  • 3 Shallow Dishes For the flour, egg wash, and breading stations.
  • 1 Large Pot For cooking spaghetti.

Method
 

  1. Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add the olives and some hand-torn basil. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, salt and pepper. Lower the heat, cover, and keep warm.
  2. Preheat the oven to 450 degrees F.
  3. Get the ingredients together for the chicken so you have a little assembly line. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, season with salt and pepper.
  4. Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.
  5. Ladle the tomato-olive sauce over the chicken and sprinkle with mozzarella, Parmesan, and basil. Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.

Notes

For the sauce, hand-crushing the tomatoes adds a rustic texture and freshness; don't skip this step. When frying the chicken, ensure the oil is hot enough to achieve a golden, crispy crust quickly without overcooking the interior; work in batches if necessary to avoid overcrowding the pan, which can lower oil temperature and lead to soggy breading. Pounding the chicken to an even 1/2-inch thickness is crucial for uniform cooking. Use fresh buffalo mozzarella for superior melt and flavor. A final sprinkle of fresh basil after baking enhances aroma and presentation.