Chicken Parmesan

A great Chicken Parmesan starts with the sauce—and this one strikes the balance I’ve come to prefer: bright, clean tomato flavor with just enough depth to stand up to crispy chicken and melted cheese. It’s not a heavy, long-simmered meat sauce, but a refined marinara built with softened aromatics, a touch of bloomed tomato paste, and a glossy finish of olive oil and basil. Paired with thin, well-seasoned chicken, a crisp Parmesan-forward crust, and just enough cheese to bring it all together, this version leans into both texture and flavor—clean, balanced, and deeply satisfying.

Ingredients

Sauce

• 2 tbsp (30 ml) extra-virgin olive oil
• 2 tbsp (30 g) finely grated onion or 1 small shallot, very finely minced
• 2 cloves garlic (about 6 g), minced
• 1–2 tsp (5–10 g) tomato paste
• ¼ tsp dried oregano
• Pinch red pepper flakes
• 1 (28 oz / 794 g) can crushed tomatoes
• ¼–½ tsp (1–2 g) sugar, to taste
• ¾ tsp (4–5 g) table salt, or to taste
• 2 tbsp (8 g) finely chopped fresh basil
• 1 tbsp (15 ml) extra-virgin olive oil
• ½ tbsp (7 g) butter (optional)

Chicken

• 4 large boneless, skinless chicken breasts (about 3 lb / 1.36 kg total), halved horizontally
• 1½ tsp (8–9 g) table salt
• ½ tsp black pepper
• ½ tsp garlic powder

Breading

• 2 large eggs
• 2 tbsp (16 g) all-purpose flour
• 1½ cups (150 g) finely grated Parmesan cheese
• 1 cup (60 g) panko bread crumbs
• 1 tsp garlic powder
• ½ tsp dried oregano
• ½ tsp black pepper

For Frying & Assembly

• ⅔ cup (160 ml) olive oil or olive oil + neutral oil blend
• 8 oz (225 g) whole-milk mozzarella, shredded
• 4 oz (115 g) provolone, shredded
• Fresh basil, torn
• Extra grated Parmesan, for finishing

Directions

Prepare the Sauce

Heat 2 tbsp (30 ml) olive oil in a medium saucepan over medium heat. Add the onion or shallot with a small pinch of salt and cook, stirring occasionally, until softened and lightly translucent, about 3–5 minutes.

Stir in the tomato paste and cook for 1–2 minutes until slightly darkened. Add the garlic, oregano, and red pepper flakes and cook for about 30 seconds until fragrant.

Add the crushed tomatoes, sugar, and salt. Bring to a simmer, then reduce heat to medium-low and cook for 25–30 minutes, stirring occasionally.

Off heat, stir in basil, olive oil, and butter, if using. Taste and adjust seasoning. Keep warm.

Prepare the Chicken

Place the chicken between sheets of plastic wrap and pound to an even ½-inch (1.25 cm) thickness.

Season both sides with salt, pepper, and garlic powder. Let rest at room temperature for 15–20 minutes.

Set Up the Breading Station

In one shallow dish, whisk together the eggs and flour until smooth.

In a second dish, combine the Parmesan, panko, garlic powder, oregano, and pepper.

Bread the Chicken

Pat the chicken dry. Dip each cutlet into the egg mixture, allowing excess to drip off, then coat thoroughly in the Parmesan-panko mixture, pressing gently so the coating adheres.

Fry the Chicken

Heat the oil in a large skillet over medium-high heat until shimmering.

Working in batches, add the chicken and cook without moving until deep golden brown, about 1½–2 minutes per side.

Transfer to a paper towel–lined plate.

Broil and Assemble

Preheat the broiler and position the rack about 4 inches (10 cm) from the heat.

Place the chicken on a baking sheet. Spoon a light layer of sauce over each cutlet, then top with the mozzarella and provolone.

Broil until the cheese is melted and lightly browned, 2–4 minutes.

Finish and Serve

Transfer to a serving platter. Spoon a small amount of additional sauce around or lightly over the chicken, then finish with fresh basil, a light dusting of freshly grated Parmesan, and a drizzle of olive oil.

Notes

Preparation

• For a slightly fresher texture, substitute whole peeled tomatoes and crush them by hand instead of using crushed tomatoes.
• Adding the red pepper flakes with the garlic keeps the heat clean and bright without risking bitterness.
• Do not oversauce—too much sauce will soften the crust.
• Letting the chicken rest after seasoning improves flavor and texture.

Serving Suggestions

• Serve with spaghetti, garlic bread, or a simple green salad.
• Also works well sliced over pasta or tucked into a toasted sandwich roll.

Variations

• Substitute fontina for provolone for a softer, more melt-focused variation.
• Add a pinch of MSG to the chicken seasoning for extra savory depth.
• Use mozzarella only for a simpler, more classic approach.

Make-Ahead & Storage

• The sauce can be made up to 3 days ahead and refrigerated.
• The fried chicken can be held briefly and finished under the broiler just before serving.
• Leftovers reheat best in a 375°F (190°C) oven to help preserve the crust.