Description
Classic Chicken Parmesan features tender, breaded chicken cutlets coated in a crispy golden crust, topped with a flavorful homemade tomato sauce and melted mozzarella cheese. Pan-seared to perfection then finished in the oven, this dish pairs beautifully with spaghetti tossed in more of the rich tomato sauce for a comforting Italian dinner.
Ingredients
Sauce
- 1/4 cup olive oil
- 8 cloves garlic, thinly sliced
- 2 (28-ounce) cans whole peeled San Marzano tomatoes, crushed by hand
- 2 teaspoons granulated sugar
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Pinch of red pepper flakes
Chicken Parm
- 1/2 cup all-purpose flour
- 2 large eggs
- 2 cups breadcrumbs (½ panko and ½ regular)
- 1/2 cup freshly grated parmesan cheese, plus more for topping
- 1/4 cup finely chopped fresh parsley or 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 large chicken breasts, sliced in half horizontally for 4 thin cutlets
- 2 teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup vegetable oil for frying
- 1/4 cup salted butter
- 8 (1-ounce) slices low-moisture whole milk mozzarella cheese (packaged or deli sliced)
- Chopped fresh basil for topping
Pasta
- 12 ounces spaghetti
Instructions
- Make Sauce: Heat olive oil in a large pot over medium-high heat. Add garlic and cook for 2-3 minutes until fragrant and golden, stirring occasionally to avoid burning.
- Add Tomatoes and Spices: Add crushed San Marzano tomatoes with juices, sugar, oregano, onion powder, salt, black pepper, and red pepper flakes. Bring to a boil, then reduce heat to medium-low and simmer for about 20 minutes until the sauce thickens. Stir occasionally and taste to adjust seasoning as needed.
- Puree Sauce: Remove sauce from heat and carefully puree in a blender until smooth. Return to pot and keep warm on low heat.
- Prep Chicken: Preheat oven to 450°F. Set up three dipping stations: flour on a plate, whisked eggs in a shallow dish, and breadcrumb mixture (breadcrumbs, parmesan, parsley, oregano, basil, onion powder, garlic powder) on a third plate.
- Pound Chicken Cutlets: Place each chicken piece between plastic wrap and pound with a meat mallet until even thickness between 1/4 and 1/2 inch. Season both sides with 1 teaspoon of salt and black pepper.
- Bread Chicken: Dredge chicken in flour shaking off excess, dip in eggs allowing excess to drip off, then coat evenly in breadcrumb mixture pressing firmly. Set aside and repeat for all pieces.
- Pan-Fry Chicken: Heat vegetable oil and butter in a large skillet over medium-high heat. Fry chicken in batches for 2-3 minutes per side until golden brown. Adjust heat to medium if browning too quickly. Transfer fried chicken to a wire rack on a baking sheet and sprinkle with remaining salt.
- Assemble and Bake: Top each piece of chicken with 1/2 cup tomato sauce, 2 slices of mozzarella, and sprinkle with additional parmesan cheese. Bake in preheated oven for 10-12 minutes until cheese melts, bubbles, and browns lightly.
- Cook Pasta: Meanwhile, cook spaghetti in salted boiling water according to package directions until just al dente. Reserve 1 cup pasta water before draining.
- Toss Pasta: Combine spaghetti with remaining 2 cups of tomato sauce and 1/2 cup reserved pasta water, tossing to coat evenly. Add more pasta water if needed to loosen sauce.
- Serve: Plate pasta topped with chicken parmesan pieces, sprinkle with additional parmesan and fresh chopped basil. Serve immediately for best flavor and texture.
Notes
- Use low-moisture mozzarella to prevent excess water making the chicken soggy.
- Adjust seasoning in sauce to your taste; add more red pepper flakes for extra heat.
- Pounding chicken to even thickness ensures uniform cooking and tenderness.
- Press breadcrumbs firmly onto chicken to create a crispy crust that holds up during baking.
- Reserve pasta water to help loosen and bind the sauce to the spaghetti perfectly.
- This dish is best served fresh but leftovers keep well refrigerated for 2 days and reheat well in an oven or skillet.
