The Best Chicken Parmesan

Chicken Parmesan! It is easily the best recipe I’ve ever tried and it’s likely to become you’re new favorite too. Everything about it is spot on delicious! From the tender crusted chicken, to the gooey melted cheese, and the final coating of fresh marinara and basil. YUM!

Ingredients

Marinara Sauce:

• 1 Tbsp olive oil
• 1/4 cup finely chopped yellow onion
• 2 garlic cloves, minced (2 tsp)
• 1 (28 oz) can crushed Roma tomatoes
• 1/4 tsp dried oregano
• 2 fresh basil sprigs*
• salt and freshly ground black pepper

The Best Chicken Parmesan

Chicken:

• 2 (8 oz) boneless, skinless chicken breasts, butterflied and separated, and pounded to 1/2-inch thickness
• 2 oz whole-milk mozzarella cheese, shredded (1/2 cup)
• 2 oz provolone cheese**, shredded (1/2 cup)
• 1 large egg
• 1 Tbsp all-purpose flour
• 1 1/2 oz Parmesan cheese, finely shredded (1/2 cup)
• 1/2 cup Panko bread crumbs
• 1/2 tsp garlic powder
• 1/4 tsp dried oregano
• 1/3 cup olive oil
• 1/4 cup torn fresh basil

Instructions

1. For the sauce, heat 1 Tbsp olive oil in a medium saucepan over medium-high heat. 
2. Add in onions and saute for 2 minutes then add garlic, and saute 30 seconds longer. 
3. Stir in crushed tomatoes, 1/4 tsp salt, oregano, and 2 fresh basil sprigs, then season with salt and pepper to taste. 
4. Bring mixture to a simmer then reduce heat to low and allow to simmer 20 minutes, stirring occasionally, until thickened. Remove basil, remove from heat and cover saucepan with lid.
5. For the chicken, while sauce is simmering, sprinkle each side of the chicken cutlet lightly with salt, let stand at room temperature 10 minutes. 
6. Adjust oven rack 4-inches from broiler element and preheat broiler.
7. In a shallow dish, whisk together flour and egg until smooth. In a separate shallow dish, toss together Parmesan cheese, Panko bread crumbs, garlic powder, oregano and 1/4 tsp pepper. 
8. Pat chicken dry with paper towels then working with 1 chicken cutlet at a time, dredge chicken in egg mixture coating both sides and allowing excess to run off, then immediately transfer to Parmesan mixture and coat both sides with mixture, while pressing to allow crumbs to adhere. 
9. Transfer chicken to a plate and repeat process with remaining chicken cutlets. Pour olive oil into a 10-inch non-stick skillet and heat over medium-high heat. 
10. Once oil is shimmering, add 2 coated chicken cutlets and fry without moving them until bottom is crispy and golden brown, about 2 - 3 minutes, then using metal tongs rotate to opposite side and cook until golden brown, about 2 - 3 minutes longer until (chicken should be about 155 degrees F, it will cook just briefly in oven). 
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