Chicken Parmesan
Recipe GLPR8b0e018de119f2
Tender breaded chicken breasts topped with a rich tomato sauce and melted mozzarella cheese, finished with fresh basil. This classic Italian-inspired dish features a golden-crisp coating and layers of savory flavors that make it a comforting main course.
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Ingredients
1/2 large yellow onion, roughly chopped
1/4 cup olive oil, divided
2 medium garlic cloves, peeled and minced
1 can (28 oz) crushed tomatoes
1 teaspoon dried oregano
Pinch of red pepper flakes
Pinch of sugar
4 chicken breast cutlets (1 1/4 to 1 1/2 pounds total)
Salt, to taste
2 eggs
1 cup breadcrumbs
1 cup freshly grated Parmesan cheese
2 tablespoons fresh basil leaves, thinly sliced
8 ounces mozzarella cheese, sliced
Directions
Prepare the tomato sauce: Heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until softened. Add the minced garlic and cook for about 1 minute until fragrant.
Pour the crushed tomatoes into the saucepan. Add the dried oregano, a pinch of red pepper flakes, and a pinch of sugar. Stir well to combine. Reduce heat to low and simmer for 10-12 minutes, stirring occasionally. Season with salt to taste. Remove from heat and set aside.
While the sauce simmers, prepare the chicken: In a shallow bowl, beat the 2 eggs together. In another shallow bowl, combine the breadcrumbs and freshly grated Parmesan cheese.
Pat the chicken cutlets dry with paper towels. Season both sides generously with salt. Dip each cutlet into the egg mixture, coating both sides, then dredge in the breadcrumb-Parmesan mixture, pressing gently so the coating adheres. Place the breaded cutlets on a plate.
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the breaded chicken cutlets in the skillet. Cook for 4-5 minutes on the first side until golden brown and crispy.
Flip the chicken cutlets and cook for another 4-5 minutes on the second side until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F at the thickest point.
Preheat your oven to 400°F. Transfer the cooked chicken cutlets to a baking dish in a single layer. Spoon the tomato sauce evenly over each cutlet, then top each with a slice or two of mozzarella cheese.
Bake in the preheated oven for 8-10 minutes, until the mozzarella is melted and bubbly. Remove from the oven and sprinkle the fresh basil over the top. Serve immediately.
