Classic Chicken Parmesan

Total Time:
40 min
20 min
20 min

4 servings

  • 2 skinless, boneless chicken breasts (about 10 ounces each)
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic, finely chopped
  • 1/4 teaspoon red pepper flakes
  • 1 15 -ounce can tomato puree
  • 1/2 cup plus 2 tablespoons grated parmesan cheese
  • 1/4 cup finely chopped fresh basil
  • 1/2 cup all-purpose flour
  • Kosher salt and freshly ground pepper
  • 3 large eggs
  • 1 1/4 cups grated mozzarella cheese (about 6 ounces)

Slice the chicken breasts in half horizontally to make 4 thin cutlets. Put between 2 pieces of plastic wrap and pound with a meat mallet or heavy skillet until 1/4 inch thick.

Heat 1 tablespoon olive oil in a medium pot over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the tomato puree, then rinse out the can with 1 cup water and add to the pot. Simmer until the sauce just thickens, about 10 minutes. Whisk in 1/4 cup parmesan and the basil. Spread 1/2 cup of the sauce in a 3-quart baking dish. Preheat the broiler.

Meanwhile, combine the flour and 1/2 teaspoon each salt and pepper in a shallow dish. Beat the eggs with 1/4 cup parmesan in another shallow dish. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Dredge 2 chicken cutlets in the flour, tapping off the excess, then dip in the egg mixture. Carefully lay in the skillet and fry until golden brown and just cooked through, 2 to 3 minutes per side. Transfer to the baking dish. Add the remaining 2 tablespoons olive oil to the skillet and repeat with the remaining 2 chicken cutlets. Add to the baking dish.

Combine the mozzarella and the remaining 2 tablespoons parmesan in a bowl. Sprinkle half of the cheese mixture on the chicken, then top with the remaining sauce and the remaining cheese mixture. Broil until the cheese melts, about 2 minutes.

Per serving: Calories 830; Fat 56 g (Saturated 26 g); Cholesterol 307 mg; Sodium 1,428 mg; Carbohydrate 26 g; Fiber 3 g; Protein 53 g

Photograph by Con Poulos

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