Chicken Parmesan

By á-25087

This succulent dish features Parmesan breaded fried chicken cutlets topped with melted provolone and mozzarella cheese smothered in a scrumptious marinara sauce. This is my go to recipe for Chicken Parmesan!

Ingredients

• MARINARA SAUCE:
• 2 tablespoons extra virgin olive oil
• 1/4 cup yellow onion, finely chopped
• 2 garlic cloves, minced
• Salt and freshly ground black pepper
• 1 teaspoon dried parsley
• 1/4 teaspoon dried oregano
• 1 pinch red pepper flakes
• 1 (28 ounce) can crushed Roma tomatoes
• 1/4 teaspoon granulated sugar
• 1 bay leaf
• 2 tablespoons chopped fresh basil
• CHICKEN:
• 2 (8 ounce) chicken breasts, boneless, skinless, trimmed, halved horizontally, and pounded to 1/2-inch thick
• Salt
• 2 ounces whole-milk mozzarella cheese, shredded (1/2 cup)
• 2 oz provolone cheese, shredded (1/2 cup)
• 1 large egg
• 1 tablespoon all-purpose flour
• 1 1/2 ounces Parmesan cheese, grated (1/2 cup)
• 1/2 cup Panko bread crumbs
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon freshly ground black pepper
• 2 1/2 tablespoons vegetable oil
• 2 1/2 tablespoons extra virgin olive oil
• 1/4 cup torn fresh basil

Preparation

Step 1

Sauce:

Heat 2 tablespoons olive oil in a medium saucepan over medium-high heat. Once hot add in onions and saute for 1 1/2 minutes, then add garlic, 1/4 teaspoon salt, parsley, oregano and red pepper flakes and saute 30 seconds longer. Stir in crushed tomatoes, sugar, bay leaf and 2 tablespoons fresh basil, then add additional salt if desired and season with pepper to taste. Bring mixture to a simmer then reduce heat to medium-low and allow to simmer 20 minutes, stirring occasionally, until thickened. Remove from heat and cover saucepan with lid.

Chicken:

While sauce is simmering, sprinkle each side of the chicken cutlet lightly with salt (about 1/16 teaspoon per each side), let stand at room temperature 20 minutes. Combine Mozzarella and Provolone cheese in a bowl, set aside. Adjust oven rack 4-inches from broiler element and preheat broiler.

In a shallow dish, whisk together flour and egg until smooth.

In a separate shallow dish, toss together Parmesan cheese, Panko bread crumbs, garlic powder, oregano and 1/4 teaspoon pepper. Pat chicken dry with paper towels. Working with 1 chicken cutlet at a time, dredge chicken in egg mixture coating both sides and allowing excess to run off, then immediately transfer to Parmesan mixture and coat both sides with mixture, while pressing gently to allow crumbs to adhere.

Transfer chicken to a plate and repeat process with remaining chicken cutlets. Pour 2 1/2 tablespoons olive oil and vegetable oil into a 10-inch non-stick skillet and heat over medium-high heat. Once oil is hot, add 2 coated chicken cutlets and fry without moving them until bottom is crispy and golden brown, about 1 1/2 - 2 minutes, then using metal tongs rotate to opposite side and cook until golden brown, about 1 1/2 - 2 minutes longer. Transfer fried chicken to a large plate lined with paper towels to drain. Repeat process with remaining 2 pieces of chicken.

Place cutlets on rimmed baking sheet and sprinkle Mozzarella cheese mixture evenly over cutlets. Broil in oven until cheese is melted and beginning to brown, about 2 - 4 minutes (keep a close eye on it). Remove from oven and cover each cutlet with 2 tablespoons marinara sauce. Sprinkle tops evenly with remaining 1/4 cup fresh basil and serve immediately, adding additional sauce while enjoying, as desired.