Best Chicken Parmesan

Instructions

Cook along with these step-by-step instructions

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For the Sauce

Heat 1 tablespoon extra-virgin olive oil in medium saucepan over medium heat until just shimmering. Add 2 minced garlic cloves, ¾ teaspoon kosher salt, ¼ teaspoon dried oregano, and pinch red pepper flakes. Cook, stirring occasionally, until fragrant, about 30 seconds. Stir in 1 can crushed tomatoes and ¼ teaspoon sugar. Increase heat to high and bring to simmer. Reduce heat to medium-low and simmer until thickened, about 20 minutes.

Recipe Tip

Our preferred brands of crushed tomatoes are Tuttorosso and Muir Glen.
Off heat, stir in 2 tablespoons coarsely chopped basil and remaining 1 tablespoon extra-virgin olive oil; season with salt and pepper to taste. Cover and keep warm.
Recipe Tip
This recipe makes enough sauce to top the cutlets as well as four servings of pasta.

For the Chicken

Cut 2 boneless, skinless chicken breasts in half horizontally. Cover chicken breasts with plastic wrap and pound to even ½-inch thickness with meat pounder. Sprinkle each side of each cutlet with ⅛ teaspoon kosher salt and let stand at room temperature for 20 minutes. Combine ½ cup shredded whole-milk mozzarella cheese and ½ cup shredded fontina cheese in bowl; set aside.
Adjust oven rack 4 inches from broiler element and heat broiler. Whisk 1 large egg and 1 tablespoon all-purpose flour together in shallow dish or pie plate until smooth. Combine ¾ cup grated Parmesan cheese, ½ cup panko bread crumbs, ½ teaspoon garlic powder, ¼ teaspoon dried oregano, and ¼ teaspoon pepper in second shallow dish or pie plate.
Pat chicken dry with paper towels. Working with 1 cutlet at a time, dredge cutlet in egg mixture, allowing excess to drip off. Coat all sides in Parmesan mixture, pressing gently so crumbs adhere. Transfer cutlet to large plate and repeat with remaining cutlets.
Heat ⅓ cup vegetable oil in 10-inch nonstick skillet over medium-high heat until shimmering. Carefully place 2 cutlets in skillet and cook without moving them until bottoms are crispy and deep golden brown, 1½ to 2 minutes. Using tongs, carefully flip cutlets and cook on second side until deep golden brown, 1½ to 2 minutes. Transfer cutlets to paper towel–lined plate and repeat with remaining cutlets.
Place cutlets on rimmed baking sheet and sprinkle cheese mixture evenly over cutlets, covering as much surface area as possible. Broil until cheese is melted and beginning to brown, 2 to 4 minutes.
Transfer chicken to serving platter and top each cutlet with 2 tablespoons sauce. Sprinkle with ¼ cup torn basil leaves and serve immediately, passing remaining sauce separately.
Recipe Tip
Serve with pasta and a simple green salad.