Chicken Parmesan
This recipe delivers a classic Chicken Parmesan, featuring tender chicken cutlets pounded, breaded, and pan-fried to a golden crisp. They're then generously topped with a rich, hand-crushed tomato and kalamata olive sauce, fresh mozzarella, and Parmesan, before being baked until bubbly. A satisfying main course, traditionally served with al dente spaghetti.
Equipment
- 1 Large Oven-Proof Skillet Essential for both frying and finishing in the oven.
- 1 Saute Pan For preparing the tomato sauce.
- 1 Meat Mallet To pound chicken breasts to uniform thickness.
- 3 Shallow Platters or Bowls For setting up the dredging station (flour, egg, breadcrumbs).
- 1 Cutting Board For chicken prep and general mise en place.
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
Instructions
- 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.
- Preheat the oven to 450 degrees F.
- 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.
- 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.
- 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
Ensure chicken cutlets are pounded to a uniform 1/2-inch thickness for even cooking and optimal tenderness. Season your flour and breadcrumbs generously; this is key to building flavor into the chicken itself. When pan-frying, do not overcrowd the skillet to maintain oil temperature and achieve a truly golden, crispy crust. The hand-crushed tomatoes contribute to a rustic texture and rich flavor in the sauce; cooking it down properly concentrates these notes. Fresh buffalo mozzarella melts beautifully, adding a creamy, luxurious contrast to the crispy chicken. Serve immediately once the cheese is bubbly.