Chicken Parmesan

A pounded chicken breast breaded and fried until crisp, then blanketed in tomato sauce and melted mozzarella. This Italian-American favorite is all about contrast — a crunchy crust standing up to bright marinara and gooey cheese — with a lighter, unbreaded version included for when you'd rather let the sauce and cheese take the lead.

Ingredients

• 4 boneless, skinless chicken breasts
• Salt and pepper
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1 cup panko breadcrumbs (Italian-style breadcrumbs work just as well here — panko gives a lighter, crispier crust, while Italian breadcrumbs, often pre-seasoned with herbs and Parmesan, give a denser, more traditionally "Italian-American" texture. Either is a fine choice, so use whichever you have on hand)
• 1/2 cup Parmesan, grated (plus more for topping)
• 3 tbsp olive oil, for frying
• 2 cups Tomato Basil Sauce for topping, plus more to dress the pasta (see Part 8; a double batch covers both), or store-bought marinara
• 1 1/2 cups mozzarella, shredded
• Fresh basil, for garnish
• 1 lb (450g) spaghetti or linguine, for serving
• Salt, for pasta water

Pan-Frying

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Browning Food and Building a Sauce→

Method (Breaded Version)

I actually prefer this dish without the breading. A pan-seared chicken breast topped with sauce and cheese is lighter, comes together faster, and lets the tomato sauce and cheese be the star rather than competing with a crust. Both methods are below, so you can decide for yourself.

Bread the chicken

Pound the chicken breasts to an even thickness, about 1/2 inch, between two sheets of plastic wrap — this ensures the whole cutlet cooks at the same rate, so the thin edges don't overcook before the center is done. Set up a breading station: flour in one dish, beaten eggs in a second, and breadcrumbs mixed with the grated Parmesan in a third. Season the chicken with salt and pepper, then dredge in flour, dip in egg, and coat in the breadcrumb mixture, pressing gently so it adheres.

Fry

Heat olive oil in a large skillet over medium-high heat and fry the chicken for 3–4 minutes per side until golden brown and cooked through, then drain on a paper towel-lined plate.

Top and broil

Transfer the chicken to a baking dish and top each piece with tomato sauce and shredded mozzarella. Broil for 3–5 minutes until the cheese is melted and bubbling, then garnish with fresh basil before serving.

Method (My Preferred, Unbreaded Version)

Sear the chicken

Season the pounded chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the chicken for 4–5 minutes per side until golden and cooked through.

Top and melt

Top with marinara and mozzarella directly in the pan, cover, and let the cheese melt over low heat for a few minutes — or transfer to a baking dish and broil briefly if you want more color on the cheese. Garnish with basil and serve.

Make the tomato basil pasta (to serve)

Chicken Parmesan is classically served over pasta dressed in the same sauce, so make a double batch of the Tomato Basil Sauce (see Part 8) — enough to both top the chicken and coat the pasta. Bring a large pot of well-salted water to a boil and cook the spaghetti or linguine until just shy of al dente, reserving a cup of pasta water before draining. Add the drained pasta to a skillet with enough warm Tomato Basil Sauce to coat generously, along with a splash of the reserved pasta water, and toss over low heat until the sauce clings and turns glossy. Finish with fresh basil and grated Parmesan, and serve alongside the chicken.