Chicken Parmesan Recipe
This chicken parmesan recipe is simply delicious. From the speedy homemade tomato sauce, to perfectly crispy breaded chicken cutlets, to the cheesy goodness on top, this recipe is easy enough to make on the weekdays and weekends alike!
Servings: 2 large servings
Ingredients
- 1 pound chicken cutlets each piece about ½ inch thick
- 28 ounce can of crushed tomatoes
- ⅔ cup panko breadcrumbs
- 2 large eggs beaten
- 2 cloves garlic minced
- 1 small yellow onion chopped
- 1 slice provolone cheese per chicken cutlet
- ¼ cup finely grated parmesan cheese plus more to garnish
- 2 tablespoons shredded mozzarella cheese per chicken cutlet
- ½ teaspoon Italian seasoning
- ¼ teaspoon garlic powder
- Extra virgin olive oil
- Fresh parsley or basil to garnish
Instructions
- In a medium saucepan, add a drizzle of olive oil, garlic and onion, and sweat for 2-3 minutes over medium heat. Add crushed tomatoes and let simmer, covered, over low heat until chicken is ready to serve. Stir occasionally.
- On a large plate, toss panko with Italian seasoning, garlic powder, and 1 tablespoon of parmesan.
- Place beaten eggs in a wide bowl, and dip each chicken cutlet in the beaten egg so the entire piece is covered in egg. Transfer chicken cutlet to the panko mixture and generously coat with breadcrumbs. Repeat process for each piece of chicken until all are breaded.
- Preheat oven to 400℉. Coat the bottom of a large heavy-bottomed pan with olive oil. Preheat pan over medium-high heat. Once hot, use tongs to add chicken to pan in a single layer, leaving as much space as possible between each piece.
- Let chicken cook, 4 minutes per side (8 minutes total), until each side is golden brown. The chicken should register at least 165 degrees; otherwise, keep cooking until chicken reaches temp.
- Transfer chicken cutlets to a baking sheet. With the chicken cutlets in a single layer on a baking sheet, add 1 slice of provolone cheese per cutlet, 2 tablespoons of shredded mozzarella per cutlet, and then about 1 tablespoon of grated parmesan to each cutlet. Place in 400℉ oven for 3-4 minutes until cheese is completely melted.
- Plate chicken. Generously spoon sauce. Top with fresh parsley or basil and more grated parmesan.
Video
Notes
- You will likely have some extra sauce!
- Feel free to halve or double the recipe.
Nutrition
Serving: 1large serving | Calories: 957kcal | Carbohydrates: 53g | Protein: 75g | Fat: 51g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 27g | Trans Fat: 0.04g | Cholesterol: 344mg | Sodium: 1444mg | Potassium: 2265mg | Fiber: 10g | Sugar: 22g | Vitamin A: 1539IU | Vitamin C: 44mg | Calcium: 559mg | Iron: 8mg