Best Chicken Parmesan

Ingredients

• 2 tbsp extra-virgin olive oil (divided)
• 2 garlic cloves (minced)
• 0.75 tsp kosher salt (plus extra for seasoning sauce to taste)
• pepper (to taste)
• 0.25 tsp dried oregano (for the sauce)
• red pepper flakes (pinch)
• 28 oz crushed tomatoes (1 can; preferred brands Tuttorosso or Muir Glen)
• 0.25 tsp sugar
• 2 tbsp fresh basil (coarsely chopped)
• 2 boneless, skinless chicken breasts (6- to 8-ounce each, trimmed, halved horizontally, and pounded 1/2 inch thick)
• 1 tsp kosher salt (for seasoning chicken)
• 2 oz whole-milk mozzarella cheese (shredded)
• 2 oz fontina cheese (shredded)
• 1 large egg
• 1 tbsp all-purpose flour
• 1.5 oz Parmesan cheese (grated)
• 0.5 cup panko bread crumbs
• 0.5 tsp garlic powder
• 0.25 tsp dried oregano (for the breading)
• 0.25 tsp pepper (for the breading)
• 0.333 cup vegetable oil
• 0.25 cup fresh basil (torn)

Steps

1. 1

   Heat 1 tablespoon extra-virgin olive oil in a medium saucepan over medium heat until just shimmering.

2. 2

   Add 2 minced garlic cloves, 3/4 teaspoon kosher salt, 1/4 teaspoon dried oregano, and a pinch of red pepper flakes. Cook, stirring occasionally, until fragrant, about 30 seconds.

3. 3

   Stir in 1 can of crushed tomatoes and 1/4 teaspoon sugar. Increase heat to high and bring to a simmer.

4. 4

   Reduce heat to medium-low and simmer until the sauce has thickened, about 20 minutes.

5. 5

   Remove from heat and stir in 2 tablespoons coarsely chopped basil and the remaining 1 tablespoon extra-virgin olive oil. Season with salt and pepper to taste. Cover and keep warm.

6. 6

   Cut 2 boneless, skinless chicken breasts in half horizontally to create four cutlets. Cover the chicken breasts with plastic wrap and pound to an even 1/2-inch thickness with a meat pounder.

7. 7

   Sprinkle each side of each cutlet with 1/8 teaspoon kosher salt (1 teaspoon total for all cutlets) and let stand at room temperature for 20 minutes.

8. 8

   In a small bowl, combine 1/2 cup shredded whole-milk mozzarella cheese and 1/2 cup shredded fontina cheese; set aside.

9. 9

   Adjust an oven rack to 4 inches from the broiler element and heat the broiler.

10. 10

    In a shallow dish or pie plate, whisk 1 large egg and 1 tablespoon all-purpose flour together until smooth.

11. 11

    In a second shallow dish or pie plate, combine 3/4 cup grated Parmesan cheese, 1/2 cup panko bread crumbs, 1/2 teaspoon garlic powder, 1/4 teaspoon dried oregano, and 1/4 teaspoon pepper.

12. 12

    Pat the chicken cutlets dry with paper towels. Working with 1 cutlet at a time, dredge the cutlet in the egg mixture, allowing any excess to drip off.

13. 13

    Coat all sides of the cutlet in the Parmesan mixture, pressing gently so the crumbs adhere. Transfer the cutlet to a large plate and repeat with the remaining cutlets.

14. 14

    Heat 1/3 cup vegetable oil in a 10-inch nonstick skillet over medium-high heat until shimmering.

15. 15

    Carefully place 2 cutlets in the skillet and cook without moving them until the bottoms are crispy and deep golden brown, 1 1/2 to 2 minutes.

16. 16

    Using tongs, carefully flip the cutlets and cook on the second side until deep golden brown, 1 1/2 to 2 minutes. Transfer the cutlets to a paper towel–lined plate and repeat the frying process with the remaining 2 cutlets.

17. 17

    Place the fried cutlets on a rimmed baking sheet. Sprinkle the mozzarella and fontina cheese mixture evenly over the cutlets, covering as much surface area as possible.

18. 18

    Broil until the cheese is melted and beginning to brown, 2 to 4 minutes.

19. 19

    Transfer the chicken to a serving platter. Top each cutlet with 2 tablespoons of the warm sauce. Sprinkle with 1/4 cup torn basil leaves and serve immediately, passing the remaining sauce separately.

Notes

This recipe makes enough sauce to top the cutlets as well as four servings of pasta. Serve with pasta and a simple green salad. The combination of mozzarella and fontina keeps the cheese topping tender and creamy.

Nutrition per serving

• main
• chicken
• Italian-American
• dinner
• fried
• baked