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Chicken parmesan on a white serving platter.
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The Best Chicken Parmesan

To me, Chicken Parmesan is comfort food like no other, perfect any night but especially when the days get shorter, and there’s a bit of a chill in the air. This hearty recipe for a delicious, easy Chicken Parmesan with pasta and a homemade tomato sauce will make everyone at the table ask for seconds, maybe even thirds. 
Course Main Course
Cuisine American, Italian
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 people
Calories 658kcal

Ingredients

For the spaghetti:

For the sauce:

For the chicken:

Instructions

To make the spaghetti:

  • Bring 4 quarts of water and 1 tablespoon salt to boil pasta. Add pasta and return to boil. Allow to cook until soft 8-12 minutes, drain, and keep warm until ready to serve.

To make the sauce:

  • Heat 2 tablespoons oil in medium saucepan over medium heat until shimmering. 
  • Add garlic, salt, oregano, and pepper flakes. Cook stirring occasionally, until fragrant, about 30 seconds. Stir in tomatoes and sugar; increase heat to high and bring to a simmer. 
  • Reduce heat to medium-low and simmer until thickened, about 20 minutes. 
  • Remove from heat, stir in basil and remaining oil; season with salt and pepper to taste. Cover and keep warm.

To make the chicken:

  • Sprinkle each side of cutlet with 1/8 teaspoon salt and let stand at room temperature for 20 minutes. Meanwhile, combine mozzarella and fontina in a bowl; set aside. 
  • Adjust oven rack 4” from broiler element and heat broiler. Whisk egg and flour together in shallow dish until smooth.
  • In a second shallow dish, combine Parmesan, panko, garlic powder, oregano, and pepper. Pat chicken dry with paper towels. 
  • Working with one cutlet at a time, dredge cutlet in egg mixture, allowing excess to drip off. Coat all sides in Parmesan mixture, pressing gently so crumbs adhere. Transfer cutlet to large plate and repeat with remaining cutlets. 
  • Heat oil in a 10” nonstick skillet over medium-high heat until shimmering. Carefully place 2 cutlets in skillet and cook without moving them until bottoms are crispy and deep golden brown, 1 1/2 to 2 minutes.
  • Carefully flip cutlets and cook on second side until deep golden brown, 1 1/2 to 2 minutes. Transfer cutlets to paper-towel lined plate and repeat with remaining cutlets.
  • Place cutlets on rimmed baking sheet and sprinkle cheese mixture evenly over cutlets, covering as much surface area as possible. Broil until cheese is melted and beginning to brown, 2-4 minutes.
  • Transfer chicken to serving platter and top each cutlet with 2 tablespoons sauce. Sprinkle with basil and serve immediately over spaghetti, passing remaining sauce separately.

Notes

Tip: To make shredding semi-soft cheese easier, spray a little cooking oil on your grater to keep the cheese from sticking. 
  1. Provolone, gruyere, or gouda may be substituted for the fontina.

Nutrition

Calories: 658kcal