This recipe is a great weeknight meal that combines crispy, golden-brown chicken with a zesty, spicy tomato sauce and gooey melted cheese. The key to a great chicken parm is a well-seasoned breading and not overcooking the chicken.
Equipment
- 3 Shallow Dishes
- 1 Large Skillet
- 1 Baking Sheet
Ingredients
- Ingredients
- For the Chicken:
- 4 boneless skinless chicken breasts (about 1.5 lbs total)
- 1 large egg
- 1 tbsp water
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- ½ tsp garlic powder
- ½ tsp dried oregano
- ¼ tsp salt
- ¼ tsp black pepper
- 2-3 tbsp olive oil for frying
- 4 slices of provolone or fresh mozzarella cheese
- For the Spicy Marinara Sauce:
- 1 tbsp olive oil
- 2 cloves garlic minced
- ¼ to ½ tsp crushed red pepper flakes adjust to your preferred spice level
- 1 28-ounce can crushed tomatoes
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp fresh basil chopped (optional, for garnish)
Instructions
- Instructions
- Prepare the Chicken:
- Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or a heavy pan, pound the chicken to an even ½-inch thickness. This helps it cook faster and more evenly.
- Set up your breading station with three shallow dishes:
- Dish 1: Whisk the egg and water together until frothy.
- Dish 2: Combine the panko breadcrumbs, Parmesan cheese, garlic powder, oregano, salt, and pepper. Mix well.
- Bread and Fry the Chicken:
- Dredge one chicken cutlet at a time. First, dip it in the egg wash, letting any excess drip off. Then, press it into the panko mixture, making sure to coat both sides evenly. Gently press the crumbs into the chicken to help them stick.
- Heat the olive oil in a large skillet over medium-high heat. Once the oil shimmers, carefully place the chicken cutlets in the pan. Do not overcrowd the skillet; cook in batches if necessary.
- Cook for 2-3 minutes per side, until golden brown and crispy. The chicken doesn't need to be cooked through at this point, as it will finish in the oven. Transfer the cooked chicken to a baking sheet.
- Make the Spicy Marinara Sauce:
- In the same skillet (no need to clean it!), reduce the heat to medium. Add the olive oil, minced garlic, and crushed red pepper flakes. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- Add the crushed tomatoes to the skillet. Stir in salt and pepper. Bring the sauce to a simmer and let it cook for about 5-10 minutes, allowing the flavors to meld.
- Assemble and Bake:
- Preheat your oven to 450°F (230°C) or preheat the broiler.
- Spoon a thin layer of the spicy marinara sauce over each chicken cutlet.
- Top each piece with a slice of provolone or mozzarella cheese.
- Transfer the baking sheet to the preheated oven or broiler.
- Bake for 5-10 minutes (or broil for 2-3 minutes), until the cheese is melted and bubbly and the chicken is cooked through (the internal temperature should reach 165°F or 74°C).
- Serve:
- Serve the chicken parmesan immediately, garnished with fresh basil if desired. It pairs perfectly with a side of pasta or a simple green salad.