Chicken Parm!
This super crispy, cheesy chicken Parm is just like mom used to make. It couldn’t be easier!
Ingredients
2 pounds boneless skinless chicken breasts
1 cup AP flour
1 teaspoon garlic powder
1 teaspoon onion powder
Salt
Pepper
2 eggs
2 cups breadcrumbs
½ cup Parmesan cheese (the powdered stuff is best for this!), plus more for topping the chicken
8 ounces low-moisture fresh mozzarella cheese, cut into ⅛ or ¼-inch slices
Vegetable oil, for frying
2 tablespoons olive oil
3 cloves garlic, crushed
1 can San Marzano tomatoes
Fresh or dried basil (optional)
Preparation
1. Carefully slice each chicken breast into at least 3 thin cutlets. If you like, you can place them between two places of plastic wrap and pound them thinner to tenderize, but this is optional.
2. Grab three shallow dishes or containers for your dredging station, each large enough for your cutlets to fit in. In the first container, mix together the flour, garlic powder, onion powder, and salt and pepper to taste. In the second container, whisk the eggs to combine. In the third container, mix together the breadcrumbs and ½ cup of the Parmesan.
3. Place the chicken cutlets in the flour mixture, shaking off any excess. Transfer them to the egg mixture, again letting any excess drip off. Finally, press them into the breadcrumb mixture to evenly coat and adhere. I like to allow these to sit at room temperature for about 10 minutes before frying.
4. Fill a shallow skillet or cast-iron pan ¼ of the way with vegetable oil, then place over medium-high heat. When the oil is hot, add the cutlets, working in batches as needed, and shallow-fry until they’re golden-brown and cooked through. Transfer the cutlets to a cooling rack or paper towel–lined baking sheet to drain and season with a pinch of salt while they’re still hot.
5. While the cutlets fry, in a large pot, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, add the crushed garlic, then immediately turn off the heat. Set aside to allow the garlic to infuse the oil with flavor, about 15 minutes.
6. Using your hands or a food processor, gently crush or blend the canned tomatoes, then add them to the pot with the garlic oil. Place over low heat and simmer for about an hour. You can add some fresh or dried basil in the last 5 minutes of simmering, if you’d like!
7. Preheat the oven to 375ºF.
8. On a parchment–lined baking sheet, arrange the fried chicken cutlets in a single layer. Top each with a small dollop of sauce and spread in an even layer, then a sprinkle of Parmesan, then a slice of mozzarella cheese.
9. Bake until the cheese is melted and bubbly, then serve!
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