Classic Chicken Parmesan
You can’t go wrong with this chicken Parmesan! Doesn’t tender boneless chicken breasts in a flavorful crispy coating topped with mozzarella cheese just make your mouth want to water? This simple chicken Parmesan recipe is a classic dish that’s always popular among family members. It’s tastes so authentic your kids will think it really came from a family owned Italian restaurant! As a tip, if your local grocery store carries chicken breast cutlets that have already been pounded then choose those since it will save you some extra time during prep and cleanup. Also, you can expect to have some extra sauce left over, so pasta makes an ideal side dish. Scroll down to find out exactly what’s needed to start making this classic chicken Parmesan recipe tonight!
What else can you serve with this amazing meal? Pasta would be the traditional choice (specifically spaghetti tossed in marinara sauce). However, a big side salad topped with some creamy Italian dressing also does the trick. Garlic bread, mashed potatoes, sauteed green beans, and roasted veggies are other common side options. Traditionally, you would pick one or two of those. However, if you’re hosting a party or just want to get a little crazy then try making all six!
Classic Chicken Parmesan
This classic Italian dish is easy to make and tends to be popular among the whole family!
Homemade Tomato Sauce
- 2 tbsp extra virgin olive oil
- 1/2 medium yellow onion (finely chopped)
- 1 clove garlic (minced)
- 28 oz can tomatoes (crushed)
- 1/2 tsp dried oregano
- 1 tbsp dried basil
- 1/4 tsp sugar
- 1/4 tsp salt
- 1 tbsp fresh parsley (finely chopped)
- 1/8 tsp pepper
- 1 lb boneless, skinless chicken breasts
- salt and pepper
- 1 cup all-purpose flour
- 2 eggs (beaten)
- 1 cup breadcrumbs
- 1/2 cup Parmesan cheese, grated (for breading)
- 1/4 cup extra virgin olive oil
- 8 fresh basil leaves (thinly sliced)
- 8 oz fresh mozzarella cheese (sliced)
- 1/2 cup Parmesan cheese, grated (for topping)
Preheat your oven to 400 degrees while heating olive oil in a saucepan over medium heat. Next, add onion and garlic then sauté until translucent. This usually takes around 3-4 minutes.
Stir in the crushed tomatoes, basil, sugar, oregano, parsley, salt, and pepper. Once it reaches a boil, immediately reduce the heat down to low. Then, cover and simmer for 45 minutes, stirring occasionally.
While the sauce simmers, clean and trim the chicken breasts and pound them between sheets of plastic wrap or parchment paper to a width of ½". Cut the flattened breasts into your desired portion size and season both sides with salt and pepper, then set aside.
Set up 4 plates to become your breading station. Place flour on the first plate, beaten eggs on the second, and a mix of breadcrumbs and 1/2 cup Parmesan cheese on the third. Save the final fourth plate to hold the chicken once it is breaded.
Place one chicken cutlet into the flour, turning it over to coat both side completely. Then, pat the cutlet to remove all excess flour. Next, dip the chicken cutlet into beaten egg and turn it over to coat completely. Allow the excess egg to drip off before placing the cutlet into the breadcrumb mixture. Once again, turn it over to cover both sides and press lightly to adhere breadcrumbs to the chicken. Place the breaded cutlet on 4th plate until all cutlets have been breaded.
Heat up 1/4 cup extra virgin olive oil in a large skillet and cook over medium heat. Fry chicken cutlets until they're golden brown on both sides (3-4 minutes on each side), then set aside.
Coat the bottom of a 9" x 13" casserole dish with enough tomato sauce to cover it completely. Next, place friend chicken cutlets on top of the sauce. Cover the chicken with remaining tomato sauce and then sprinkle it with chopped basil. Place one slice of mozzarella on top of each piece of chicken and sprinkle with Parmesan cheese.
Bake for 12-15 minutes until the cheese is melted and the sauce is bubbly. Allow it to rest for about 5 minutes before serving!