Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients:
For the Chicken:
- 2 large chicken breasts, sliced in half horizontally (to make 4 cutlets)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika (adds color & depth!)
- ½ cup flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs (for extra crispiness!)
- ½ cup Parmesan cheese, grated
- 1 teaspoon Italian seasoning
- Oil for frying (vegetable or olive oil)
For the Tomato Sauce:
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon sugar (balances acidity!)
- ½ teaspoon red pepper flakes (optional, for heat!)
- Salt & pepper, to taste
- ¼ cup fresh basil, chopped (or 1 teaspoon dried basil)
For Topping:
- 1 cup mozzarella cheese, shredded
- ½ cup Parmesan cheese, grated
- 1 tablespoon chopped fresh basil or parsley (for garnish)
Instructions:
1. Prepare & Bread the Chicken
- Preheat oven to 400°F (200°C).
- Season chicken cutlets with salt, pepper, garlic powder, and paprika.
- Set up 3 bowls:
- Bowl 1: Flour
- Bowl 2: Beaten eggs
- Bowl 3: Panko breadcrumbs, Parmesan, and Italian seasoning
- Dredge each chicken cutlet in flour, then egg, then coat in breadcrumb mixture.
2. Pan-Fry for Maximum Crispiness
- Heat oil in a pan over medium heat.
- Fry chicken for 3-4 minutes per side until golden brown.
- Place on a wire rack or paper towel to drain excess oil.
3. Make the Rich Tomato Sauce
- In a pan, heat olive oil and sauté garlic for 30 seconds.
- Add crushed tomatoes, oregano, sugar, red pepper flakes, salt, and pepper.
- Simmer for 10 minutes, then stir in fresh basil.
4. Assemble & Bake
- Spread a layer of tomato sauce in a baking dish.
- Place crispy chicken cutlets on top.
- Spoon more tomato sauce over the chicken.
- Sprinkle with mozzarella and Parmesan cheese.
- Bake at 400°F (200°C) for 10-12 minutes until cheese is melted and bubbly.
5. Serve & Enjoy!
- Garnish with fresh basil or parsley.
- Serve with spaghetti, garlic bread, or a side salad.
Tips for the Best Chicken Parmigiana:
✔ Use panko breadcrumbs – They create the crispiest crust!
✔ Double-fry trick – For extra crunch, fry the chicken twice before baking.
✔ Don’t drown in sauce – Too much sauce makes the breading soggy.
✔ Bake at high heat – Ensures a crispy crust and perfectly melted cheese.
✔ Want it spicy? Add red pepper flakes to the sauce or use spicy marinara!
