Ingredients
For the Marinara Sauce:
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2 tablespoons olive oil
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1 small yellow onion, diced
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6 cloves garlic, chopped
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1 (28 ounce) can crushed tomatoes
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8 basil leaves
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1 teaspoon kosher salt
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Pepper, to taste
For the Chicken:
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2 large eggs
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3/4 cup panko breadcrumbs
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1 teaspoon garlic powder
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1 cup grated parmesan cheese, divided
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3/4 cup all-purpose flour
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4 boneless, skinless chicken breasts
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Kosher salt and freshly ground pepper, to taste
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1 cup vegetable oil (for frying)
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1 cup grated mozzarella cheese (or 4 slices)
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Cooked spaghetti or favorite pasta, for serving
Instructions
- Make the Sauce
- Heat olive oil in a large sauté pan over medium heat. Add the onion and cook for about 4 minutes, until translucent. Add the garlic and cook for 1 more minute. Stir in the crushed tomatoes, 4 basil leaves, salt, and pepper. Bring to a boil, then reduce to a simmer and cook uncovered for 15–20 minutes, until thick and fragrant. Remove basil leaves and set aside.
- Prepare the Chicken
- Set up a breading station with three bowls. Whisk the eggs in the first bowl. In the second bowl, combine panko, garlic powder, ½ cup parmesan cheese, and 1 teaspoon salt. Place flour in the third bowl.
- Place chicken breasts between parchment paper and pound to an even thickness (about ¼–½ inch).
- Coat each piece of chicken in flour, then egg, then press firmly into the panko mixture. Set aside. At this point, chicken can be refrigerated overnight or frozen for up to 3 months.
- Preheat oven to 425°F.
- Heat vegetable oil in a large, deep skillet over medium-high heat. Cook chicken for 3–4 minutes per side, until golden and cooked through (165°F internal temperature).
- Transfer chicken to a parchment-lined baking sheet. Spoon marinara over each piece, sprinkle with remaining parmesan, and top with mozzarella cheese. Bake for 15 minutes, until cheese is melted and bubbly. Broil briefly if desired, watching closely.
- Serve over cooked pasta with extra sauce on the side.
Notes
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Uniform Thickness: Pounding the chicken ensures even cooking and maximum crispiness. A heavy pan works if you don’t have a mallet.
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Proper Breading: Always follow flour → egg → panko, pressing the crumbs firmly onto the chicken.
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Extra Golden Cheese: Broil for 1–2 minutes at the end for bubbly, lightly browned mozzarella.
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Shortcut Option: Store-bought marinara works in a pinch—choose a thick, high-quality sauce.
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Serve Immediately: Chicken Parmesan is best hot and fresh while the coating is crispy and the cheese is gooey.
