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Chicken Parmesan With Tomato Sauce - Crispy, Cheesy, Comforting

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 2 large boneless, skinless chicken breasts (about 1.5 pounds), halved horizontally and pounded to 1/2-inch thickness
  • Salt and pepper: For seasoning the chicken and sauce
  • Flour: 1/2 cup, for dredging
  • Eggs: 2 large, beaten
  • Breadcrumbs: 1 cup Italian-style or plain breadcrumbs
  • Parmesan: 1/2 cup finely grated, mixed into breadcrumbs
  • Garlic powder: 1/2 teaspoon (optional, for breadcrumb mix)
  • Olive oil: 3 tablespoons, plus more as needed
  • Neutral oil: 3 tablespoons (like canola or avocado) for frying
  • Low-moisture mozzarella: 1 to 1 1/2 cups shredded
  • Fresh basil: A handful, torn or chopped
  • For the tomato sauce: 2 tablespoons olive oil
  • 3 cloves garlic, thinly sliced
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 (28-ounce) can crushed tomatoes
  • 1 teaspoon sugar (optional, to balance acidity)
  • 1 teaspoon dried oregano
  • Salt and black pepper, to taste
  • To serve: Cooked spaghetti or a simple green salad

Method
 

  1. Prep the chicken. Slice each chicken breast horizontally to make 4 cutlets. Place between two sheets of plastic wrap and gently pound to an even 1/2-inch thickness. Season both sides with salt and pepper.
  2. Set up the breading station. Put flour in one shallow bowl, beaten eggs in another, and breadcrumbs mixed with grated Parmesan (and garlic powder, if using) in a third.
  3. Bread the chicken. Dredge each cutlet in flour, shaking off excess. Dip into egg, then press into the breadcrumb mixture. Set on a plate and let rest for 5 minutes so the coating adheres.
  4. Make the sauce. In a saucepan, warm olive oil over medium heat. Add garlic and red pepper flakes and cook until fragrant, about 30 seconds. Stir in crushed tomatoes, oregano, sugar (if using), and a pinch of salt and pepper. Simmer gently for 10–15 minutes, stirring occasionally. Adjust seasoning to taste.
  5. Preheat the oven. Set your oven to 425°F (220°C). Line a sheet pan with parchment for easy cleanup.
  6. Pan-fry the chicken. Heat a large skillet over medium-high. Add olive oil and neutral oil. When hot, add the breaded cutlets in a single layer (work in batches). Cook 2–3 minutes per side until golden brown. Transfer to the lined sheet pan.
  7. Assemble. Spoon a thin layer of tomato sauce onto each cutlet—just enough to coat without soaking the crust. Sprinkle mozzarella over the top and add a little extra Parmesan if you like.
  8. Bake. Place the pan in the oven and bake for 8–10 minutes, until the cheese is melted and bubbling and the chicken reaches an internal temperature of 165°F (74°C).
  9. Finish and serve. Scatter fresh basil over the chicken. Serve with extra sauce on the side and spaghetti or a crisp salad. Add a final sprinkle of Parmesan for good measure.