Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each), pounded to 1/4-inch thickness
  • 1 cup (120g) all-purpose flour, seasoned with 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp garlic powder
  • 2 large eggs, beaten
  • 1 1/2 cups (150g) panko breadcrumbs, seasoned with 1/2 cup grated parmesan cheese, 1 tsp dried Italian herbs, and 1/4 tsp red pepper flakes (optional)
  • 1/2 cup (120ml) olive oil, for frying
  • 1 tbsp (15ml) olive oil
  • 2 cloves garlic, minced
  • 1 (28 oz/794g) can crushed tomatoes
  • 1 (15 oz/425g) can tomato sauce
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/4 tsp red pepper flakes (optional)
  • 1/2 tsp sugar
  • Salt and black pepper to taste
  • 8 oz (225g) fresh mozzarella cheese, sliced
  • 1/2 cup (50g) grated parmesan cheese
  • Fresh basil leaves, for garnish

Instructions:

  1. Pound chicken breasts to an even thickness. Season with salt and pepper.
  2. Place flour mixture, beaten eggs, and seasoned breadcrumbs in separate shallow dishes to create a breading station.
  3. Dredge each chicken breast in flour, then dip in egg, and finally coat with breadcrumbs, pressing gently to adhere.
  4. Heat olive oil in a saucepan, sauté garlic until fragrant. Add crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (if using), and sugar. Season with salt and pepper. Simmer for 15 minutes.
  5. Heat olive oil in a large skillet over medium heat. Fry chicken cutlets until golden brown and cooked through (internal temperature reaches 165°F/74°C), about 3-4 minutes per side.
  6. Spread a thin layer of marinara sauce in the bottom of a baking dish.
  7. Place fried chicken cutlets on top of the sauce.
  8. Top each chicken cutlet with mozzarella slices and sprinkle with parmesan cheese.
  9. Bake in a preheated oven at 375°F (190°C) until cheese is melted and bubbly, about 15-20 minutes.
  10. Garnish with fresh basil leaves and serve immediately. Chicken Parmigiana recipe is ready!