Chicken Parmesan Ingredients:
- 2 large skinless, boneless chicken breasts (1 3/4 – 2 pounds total), cut in half lengthwise into 4 thinner cutlets
- Olive oil
- 4 cloves garlic, pressed through garlic press
- Salt
- Black pepper
- 1 teaspoon lemon juice
- 1/2 teaspoon Italian seasoning
- 3/4 cup flour
- 2 eggs
- 1 cup Panko breadcrumbs
- 3/4 cup grated Parmesan cheese, divided use
- 1 (heaping) cup grated whole milk mozzarella cheese
- Fresh basil leaves, for garnish
- Fresh parsley, chopped for garnish
- Spaghetti or other pasta, to serve as an accompaniment
Chunky Marinara Sauce Ingredients:
- 2 tablespoons olive oil
- 6 cloves garlic, pressed through garlic press
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried oregano
- 2 tablespoons tomato paste
- 2 tablespoons red wine
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can petite diced tomatoes, drained of juices
- 1 (scant) teaspoon salt
- 1/2 teaspoon black pepper
Preparation
Begin by marinating your chicken breasts: add the cutlets into a bowl, and add in about 1 tablespoon of olive oil, the 4 cloves of pressed garlic, a couple of good pinches of salt and pepper, the lemon juice and the Italian seasoning, and rub into the chicken; allow it to marinate while you prep your marinara sauce.
To prepare your chunky marinara sauce: place a sauce pan or small pot over medium heat, and drizzle in about 2 tablespoons of olive oil; add the 6 cloves of pressed garlic and stir to combine, and once the garlic becomes aromatic (about 30 seconds to 1 minute), add in the Italian seasoning and the dried oregano, and stir that in to combine.
Add in the tomato paste and stir to incorporate, then stir in the red wine, followed by the crushed and diced tomatoes; add about a scant teaspoon of salt and a couple of pinches of black pepper, then bring the sauce to a vigorous simmer, reduce the heat, and allow it to gently simmer, uncovered, for 10 minutes; keep warm.
To assemble the chicken Parmesan: prepare your dredging station by adding the flour to one large bowl, whisking the eggs in another, and combining the Panko with 1/2 cup worth of the grated Parmesan in another.
Press each chicken cutlet in the flour, then dip into the eggs, then press into the Panko/Parmesan mixture; place the cutlets on a plate to hold while you heat your oil.
Place a large pan or skillet over medium-high heat, and add in enough olive oil to shallow fry (about 2 cups); allow the oil to become hot, then add the breaded chicken cutlets into the pan (work in batches if they don’t all fit), frying about 3-4 minutes per side, or until golden-brown and cooked through; allow them to drain on a wire rack for a few minutes.
Preheat your broiler on high.
Place your cooked chicken cutlets onto a foil or parchment-lined baking sheet, then top with several generous spoonfuls of the warm chunky marinara sauce; next, sprinkle about 1 tablespoon worth of the remaining grated Parmesan cheese over the sauce of each piece of chicken, followed by about 1/4 cup of the grated mozzarella.
Place the chicken under the broiler for a few minutes, just until the cheese is melted and golden.
Finish with the chicken Parmesan with a generous sprinkle of fresh basil and parsley, and serve with spaghetti (or your favorite pasta) as well as some of the remaining chunky marinara sauce.