Chicken Parmesan

While developing this recipe, I wondered: Why are we, citizens of the world, so obsessed with chicken Parmesan? After discussing with the food team, testing multiple variations, and summoning various Italian (-American) gods, I realized the reason is simple: It’s fatty, umami-licious, and has that perfect crispy AND melt-in-your-mouth texture. Though we’ve done it many different ways here (hi hello chicken nugget Parm casserole), this classic recipe is the chosen one, the holy grail. It has everything you want in chicken Parm, full stop—fried cutlets shrieking with crispiness, a perfect blend of mozzarella and Parm, and a sauce that is full of life with basil and just enough sweetness.

But, like any quest for greatness, you’ll have to embark on your hero’s journey to arrive at the perfect chicken Parmesan. Follow our tips, and you won’t even need a sidekick on the way there.

Timing is of the essence.
Being able to calculate timing while cooking is important, but even more essential in this recipe. Crispiness dies with time, so you’ll need your broiler set up and your marinara ready before your fried cutlets come out of the skillet. That way, you can get them in the broiler right away and be just one quick step away from taste bud heaven.

This also means being patient with your marinara and really letting it cook for the full 45 minutes (start to end). When you do, it will develop an incredibly deep and sweet herbaceous flavor and end up thick enough to stay on your fried cutlets without falling off.

Size DOES matter.
The thickness of the chicken will determine how every bite tastes in the end product, so make sure those chicken cutlets are 1/4″ thick, no exception. Can’t find cutlets? Buy chicken breasts and pound them! Simply place the chicken breast in between 2 layers of plastic wrap and gently use a meat mallet to thin out the chicken. You don’t have to go too hard on it, a slight pounding will do the job. 

Respect thy dredging.
We want you to have a wonderful experience from the first to last bite of your chicken, so we use equal parts of panko to Parm to ensure your breading is extra crispy and packed with flavor. Make sure when you’re dipping your cutlets in the egg mixture that you truly get every single surface covered, then do the same with your dry mix. This will guarantee your breading will stay on your chicken, where it belongs.

Serving ideas.
We love to serve this dish on top of pasta (from spaghetti to angel hair to even fettuccini) to take advantage of all that delicious marinara. But, you’re options don’t stop there! Serve it alongside countless other sides, from garlic mashed potatoes to stuffed mushrooms to roasted asparagus.

Arrived at the end of your journey? Let us know how it went in the comments below! 

Ingredients

MARINARA SAUCE

• 3 tbsp. extra-virgin olive oil
• 1 small yellow onion, finely chopped
• 6 cloves garlic, finely chopped
• 1 (28-oz.) can crushed tomatoes
• 2 large sprigs basil
• Kosher salt
• Freshly ground black pepper

CHICKEN

• 1 c. panko bread crumbs
• 1 tsp. garlic powder
• 2 c. finely grated Parmesan, divided
• 3/4 c. all-purpose flour
• 2 large eggs
• 6 (1/4″-thick) boneless, skinless chicken cutlets (about 1 1/2 lb. total)
• Kosher salt
• Freshly ground black pepper
• 1 c. shredded mozzarella
• 1 c. vegetable or canola oil
• Chopped fresh basil, for serving

Directions

• MARINARA SAUCE
  1. Step  In a medium pot over medium heat, heat oil. Add onion and garlic, stir to combine, and reduce heat to low. Cover and cook, stirring occasionally, 10 minutes. Uncover and cook, stirring occasionally, until onion is translucent, softened, and fragrant, about 5 minutes more.
  2. Step  Stir in tomatoes and basil. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened and flavors have melded, about 30 minutes; season with salt and pepper. Discard basil.
• CHICKEN
  1. Step  In a shallow bowl, combine panko, garlic powder, and 1 cup Parmesan. Into another shallow bowl, pour flour. In a third shallow bowl, beat eggs with 1 tablespoon water.
  2. Step  Pat chicken dry; season with salt and pepper. Dip into flour, shaking off excess, then into egg, then into panko mixture, gently pressing to adhere.
  3. Step  In a small bowl, mix mozzarella and remaining 1 cup Parmesan. 
  4. Step  Heat broiler. In a large, heavy pot over medium heat, heat oil until a deep-fry or instant-read thermometer registers 350°; if it smokes a bit, that’s okay. Set a wire rack in a baking sheet.
  5. Step  Working one at a time, fry chicken until one side is golden brown, about 1 minute. Flip and continue to fry until golden brown on the other side and the sound of the frying chicken gets slightly louder—this is the moisture evaporating from the chicken—about 1 minute more. Transfer to prepared rack. Repeat with remaining chicken. Spoon some marinara over chicken. Sprinkle with cheese mixture.
  6. Step  Broil, watching carefully, until cheese is melted and brown spots form, about 2 minutes.
  7. Step Divide chicken among plates. Top with basil. Serve with remaining marinara alongside.