Homemade Chicken Parmigiana Recipe

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Homemade Chicken Parmigiana, or Chicken Parm as it’s often called, is a classic Italian-American dish that’s surprisingly easy to make from scratch. Forget ordering takeout; with a few simple steps, you can enjoy a restaurant-quality Chicken Parm in the comfort of your own home. This recipe will guide you through creating juicy, tender chicken cutlets coated in crispy breadcrumbs, smothered in rich tomato sauce, and blanketed in melted mozzarella and parmesan cheese.

Ingredients:

For the Chicken:

2 large boneless, skinless chicken breasts, about 6-8 ounces each
1 cup all-purpose flour
2 large eggs, beaten
1 1/2 cups Italian breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon dried oregano
Salt and pepper to taste
Olive oil, for frying

For the Sauce:

1 tablespoon olive oil
2 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon sugar (optional, to balance acidity)
Salt and pepper to taste

For Assembly:

8 ounces mozzarella cheese, shredded
Fresh basil leaves, for garnish (optional)

Instructions:

Prepare the Chicken: Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the chicken to an even 1/4-inch thickness. This ensures even cooking. Season the chicken with salt and pepper.
Set up the Breading Station: In three separate shallow dishes, place the flour, beaten eggs, and breadcrumbs mixed with Parmesan cheese, garlic powder, and oregano.
Bread the Chicken: Dredge each chicken cutlet in the flour, shaking off any excess. Dip it into the beaten eggs, ensuring it’s fully coated. Finally, press the chicken into the breadcrumb mixture, making sure it’s evenly coated on both sides.
Fry the Chicken: Heat about 1/4 inch of olive oil in a large skillet over medium-high heat. Carefully place the breaded chicken cutlets into the hot oil, being careful not to overcrowd the pan. Fry for about 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and place it on a wire rack to drain excess oil.
Make the Sauce: While the chicken is frying, prepare the tomato sauce. Heat olive oil in a saucepan over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant. Pour in the crushed tomatoes and tomato sauce. Stir in the dried basil, oregano, sugar (if using), salt, and pepper. Bring the sauce to a simmer and cook for about 15 minutes, stirring occasionally, until slightly thickened.
Assemble and Bake: Preheat oven to 375°F (190°C). Spread a thin layer of tomato sauce in the bottom of a baking dish. Place the fried chicken cutlets on top of the sauce. Spoon more tomato sauce over each cutlet, covering them completely. Sprinkle generously with shredded mozzarella cheese.
Bake: Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
Serve: Garnish with fresh basil leaves (optional) and serve immediately. Chicken Parmigiana is delicious served with spaghetti, a side salad, or garlic bread.