Even though making Chicken Parm is easy, it’s still a bit of a process. The good news is that every single bite of this Chicken Parm was so delicious, I no longer care about the process. The recipe itself isn’t groundbreaking but I’ve added a few tips and tricks that help make this classic Italian-American favorite better at home than what you’d get at most restaurants!
- 6 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- Sea salt to taste
- Freshly ground black pepper to taste
- Garlic salt to taste
- 2 extra-large eggs
- 3 cups Italian seasoned PANKO bread crumbs. Note: Panko bread crumbs help keep the chicken crispy.
- Freshly grated Pecorino Romano cheese. Note: A good Parmesan cheese may be substituted in place of Pecorino Romano.
- Fresh Basil to taste
- Fresh Mozzarella (at least 5 ounces or 1 ball) Note: You may use shredded Mozzarella or even Provolone in place of fresh Mozzarella.
- 32 ounces of Marinara Note: You may want more if serving with more than a half a pound of pasta)
- Fresh Parsley (optional)
Prep your sauce. If you’re using store-bought sauce, I highly recommend quickly sautéing onions and garlic in a sauce pan, adding Rao’s Marinara, chopped fresh parsley, grating some Pecorino Romano (or Parmesan) directly into the sauce and letting that simmer for 10 minutes. NOTE: To save time, you can make your sauce the day or even up to two days before. If you’re serving the chicken with pasta, be sure you have enough sauce for both the chicken and the pasta.
Prep your dredging bowls.
One for the egg wash (whisk the 2 eggs with a little water and set aside.
One for the flour. Season with salt, pepper and a little garlic salt. Mix and set aside.
One for the breadcrumbs. Grate fresh Pecorino Romano or Parmesan over breadcrumbs, mix and set aside.
- Preheat oven to 400 degrees
- Pound your chicken breast with a mallet, rolling pin or even a canned good. I place the chicken in a ziplock bag and pound away. The chicken should be about 1/4” thick per cutlet.
- Remove from bag and season chicken with sea salt, fresh ground pepper and a light sprinkling of garlic salt.
- Dredge the chicken in flour. Shake off excess, dip chicken in egg wash and then into the breadcrumbs. Set aside as you finish dredging each piece.
- In a pan or skillet over medium-high heat, add 1/4″ oil. Use a cast iron pan if you have. When pan is hot but not smoking, add chicken. Cook until golden brown, 5 to 7 minutes, flipping halfway through. Transfer to a paper towel-lined plate to absorb excess oil.
- If serving with pasta, boil water now. Once water is boiling. Add salt and then when the boil returns, add your pasta.
- In a glass baking dish, add a light layer of marinara. A tablespoon of sauce under each piece of chicken is sufficient. NOTE: If you over-sauce, you risk ending up with soggy chicken.
- Add your chicken. Spoon marinara over each piece.
- Sprinkle a generous amount of fresh chopped basil over sauce-covered chicken.
- Top with thinly sliced fresh mozzarella.
- Bake chicken for 10-12 minutes or just until the mozzarella is melted to your preference.
- Using the reserved marinara, add to drained pasta and gently toss or stir. I recommend adding freshly ground black pepper, chopped basil and more Pecorino Romano cheese to your pasta. If you like a little spice, add red pepper flakes!