The Best Chicken Parmesan Recipe

Chicken parmesan! It’s by far the best recipe I’ve ever tried and it’s likely to become your new favorite too. Everything is perfect! Chicken in tender crust with gooey cheese and the final coating of fresh marinara and basil. YUM!

The Best Parmesan Chicken

It is really the best chicken parmesan I have ever had! No soggy crust, no flavorless sauce and no skimping on cheese – this recipe has three types. A recipe that everyone in the family will be crazy about!

Prep time: 20 minutes | Cooking time: 20 minutes | Total time: 35 minutes

Ingredients

Marinara Sauce

1 tablespoon olive oil

1/4 cup finely chopped yellow onion

2 cloves of garlic, minced (2 tsp.)

1 can (28 oz) crushed Roma tomatoes

1/4 teaspoon dried oregano

2 sprigs of fresh basil *

salt and freshly ground black pepper

Chicken

2 (8 oz) boneless, skinless chicken breasts, trimmed, cut in half horizontally * and pounded to 1/2 inch thick

2 oz grated whole milk mozzarella cheese (1/2 cup)

2 oz provolone cheese, grated (1/2 cup) (I just bought a very thick slice at the deli counter, then I grated it)

1 large egg

1 tablespoon all-purpose flour

1 1/2 oz parmesan, finely grated (1/2 cup)

1/2 cup Panko breadcrumbs

1/2 teaspoon garlic powder

1/4 teaspoon dried oregano

1/3 cup olive oil

1/4 cup torn fresh basil

Instructions

For the sauce, heat 1 tablespoon olive oil in a medium saucepan over medium-high heat.

Add the onions and sauté for 2 minutes, then add the garlic and sauté for another 30 seconds.

Stir in crushed tomatoes, 1/4 tsp. 1 tsp salt, oregano and 2 sprigs of fresh basil, then season with salt and pepper to taste.

Bring the mixture to a boil then reduce the heat to low and simmer for 20 minutes, stirring occasionally, until thickened. Remove the basil, remove from the heat and cover the pan with the lid.

For the chicken, while the sauce is simmering, lightly sprinkle each side of the chicken cutlet with salt, let stand at room temperature for 10 minutes.

Adjust the oven rack to 4 inches from the grill element and preheat the grill.

In a shallow dish, whisk together the flour and egg until smooth. In a separate shallow dish, combine the Parmesan, Panko breadcrumbs, garlic powder, oregano and 1/4 tsp. 1 tsp pepper.

Pat the chicken dry with paper towels, then work with 1 chicken cutlet at a time, dredge the chicken in the egg mixture by coating both sides and allow the excess to drain out, then immediately transfer to the mixture of Parmesan cheese and coat both sides with the mixture, while pressing to allow the crumbs to adhere.

Transfer the chicken to a plate and repeat the process with the remaining chicken cutlets. Pour olive oil into a 10 inch non-stick skillet and heat over medium-high heat.

Once the oil is shimmering, add 2 coated chicken cutlets and fry without moving them until the bottom is crisp and golden, about 2 to 3 minutes, then using metal tongs, turn to the opposite side and cook until golden, about 2 to 3 minutes more until (chicken should be about 155 degrees, it bakes briefly in the oven).

Transfer the fried chicken to a baking sheet. Repeat the process with the other 2 pieces of chicken.

Mix the mozzarella and provolone together and sprinkle the cheese mixture in a mound on the cutlets.

Grill in the oven until the cheese is melted (you can let it brown a little if you wish) for about 1 to 2 minutes (keep an eye on it!).

Remove from oven and cover each escalope with 2 tsp. Tablespoon marinara sauce. Sprinkle evenly with the remaining 1/4 cup fresh basil and serve immediately (serve an additional sauce with pasta on the side).

Melly Valley