Classic Italian Chicken Parmesan

Enjoy this classic comfort dish featuring crispy, golden-brown breaded chicken cutlets smothered in a rich, herb-infused tomato sauce and gooey melted mozzarella.

Ingredients

• 2 chicken breasts
• 2 eggs
• 1 cup breadcrumbs
• 1/2 cup parmesan cheese, grated
• 1/2 cup mozzarella cheese, shredded
• 1 cup tomato paste
• 1/2 cup red wine
• 2 cups chicken stock
• 2 cloves garlic, minced
• 1 onion, chopped
• 1/2 cup flour
• 2 tbsp olive oil
• to taste salt
• to taste black pepper
• optional fresh basil leaves
• optional cherry tomatoes
• optional orange segments

Instructions

1. 1Sauté the aromatics

   

   Heat oil in a pan and add the chopped garlic and onions. Sauté until fragrant and softened, which builds the flavorful base for the sauce.

   Tip: Keep the heat at medium to avoid burning the garlic, as bitter garlic will ruin the flavor of the entire dish.
2. 2Build the sauce

   

   Pour the chicken stock into the pan with the sauteed aromatics and stir in the tomato paste. Mix well to combine and let the mixture simmer to develop the base of your sauce.

   Tip: Adding the stock slowly allows the tomato paste to dissolve evenly without clumping.
3. 3Season the sauce

   

   Season the simmering tomato sauce with salt and black pepper to taste. Allow it to continue simmering until the sauce has reached a thickened consistency.

   Tip: Simmering the sauce on low heat helps the flavors meld together perfectly.
4. 4Prepare the egg wash

   

   In a shallow dish, crack two eggs and add a pinch of herbs and minced garlic. Whisk the mixture thoroughly until well combined to create your egg wash for breading.

   Tip: Ensure the herbs and garlic are evenly distributed in the eggs for consistent flavor in every bite.
5. 5Prepare the breadcrumb coating

   

   On a large tray, combine breadcrumbs with grated parmesan cheese and black pepper. Mix thoroughly to ensure the cheese and seasoning are well incorporated for a crispy, flavorful crust.

   Tip: Using high-quality Parmesan cheese significantly enhances the richness of the final crust.
6. 6Coat the chicken

   

   Dredge the chicken breast thoroughly in flour, shaking off any excess. Then, dip it into the prepared egg mixture until it is fully coated.

   Tip: A thin, even coating of flour helps the egg wash adhere better to the chicken.
7. 7Bread the chicken

   

   Take the chicken breast that has been coated in flour and egg wash, and press it firmly into the seasoned breadcrumb mixture. Ensure the chicken is evenly coated on all sides for the perfect crispy texture when fried.

   Tip: Press the chicken firmly into the breadcrumbs to ensure an even, thick coating that will crisp up beautifully.
8. 8Fry the chicken

   

   Place the breaded chicken cutlet into a pan of hot oil. Fry until the breading turns a deep golden brown on both sides and the chicken is cooked through.

   Tip: Maintain a medium-high heat so the breading crisps up without burning before the chicken is fully cooked.
9. 9Top with tomato sauce

   

   Arrange the fried chicken cutlets on a baking tray. Ladle a generous amount of the prepared tomato sauce over each piece of chicken.

   Tip: Spread the sauce evenly over the top of the cutlets, but keep it centered to prevent it from running off the tray.
10. 10Add basil and mozzarella

    

    Sprinkle fresh shredded mozzarella cheese over the sauce-covered chicken, followed by a handful of fresh basil leaves for aromatic flavor.

    Tip: Using a generous amount of mozzarella ensures a nice, melted cheesy layer after baking.
11. 11Drizzle and bake

    

    Before placing the tray in the oven, drizzle a little olive oil over the top of the assembled dish. Bake for 15 minutes until the cheese is melted and bubbling.

    Tip: A final drizzle of good quality olive oil enhances the flavor and helps the cheese brown nicely in the oven.

Storage & Reheating

Burn It Off

Frequently Asked Questions