Chicken Parmesan Recipe

Ingredients

Sauce

• 2 tablespoons extra-virgin olive oil
• 2 garlic cloves,, minced
• kosher salt and pepper
• 1/2 teaspoon dried oregano
• Pinch of red pepper flakes
• 1 (28-ounce) can crushed tomatoes
• 1/4 teaspoon sugar
• 2 tablespoons coarsely chopped fresh basil

Chicken

• 3 (6 to 8-ounce) boneless, skinless chicken breasts, halved horizontally and pounded to 1/2-inch thick
• 1 teaspoon kosher salt
• 1/2 cup shredded whole-milk mozzarella cheese
• 1/2 cup shredded fontina cheese
• 1 large egg
• 1 tablespoon all-purpose flour
• 3/4 cup grated Parmesan cheese
• 3/4 cup Panko crumbs
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon pepper
• 1/3 cup vegetable oil
• 1/4 cup torn fresh basil

Pasta

• 12 ounces linguine or other pasta,, cooked according to package directions
• 1 tablespoon butter

Steps

1. 1

   For the sauce: In a medium saucepan, heat 1 tablespoon of olive oil over medium heat until it begins to simmer. Add garlic, 3/4 teaspoon salt, oregano, and red pepper flakes. Cook until fragrant, about 30 seconds.

2. 2

   Stir in tomatoes and sugar and increase heat to high to bring to a simmer. Once simmering, reduce heat to low and simmer until thickened, about 20 minutes.

3. 3

   Remove from heat and stir in remaining 1 tablespoon oil and 2 tablespoons basil. Season to taste with salt and pepper and keep warm.

4. 4

   For the chicken: Sprinkle each side of each chicken piece with a scant 1/8 teaspoon of salt and let stand for 20 minutes at room temperature.

5. 5

   Combine mozzarella and fontina in a bowl and set aside.

6. 6

   Place top oven rack 4 inches from broiler element and heat broiler. In a pie plate whisk egg and flour until smooth. In another pie plate combine Parmesan, panko, garlic powder, oregano, and pepper.

7. 7

   Pat chicken dry with paper towels. One piece at a time, dip in egg mixture and then coat in panko crumb mixture.

8. 8

   Heat vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Place three cutlets in the skillet and cook until bottoms are deep golden brown, about 1 1/2 to 2 minutes. Use tongs to flip over and cook an additional 1 1/2 to 2 minutes. Transfer to a paper towel-lined plate and repeat with remaining three cutlets.

9. 9

   Place chicken on a rimmed baking sheet, sprinkle cheese on top, and broil until cheese is melted an starting to brown.

10. 10

    Toss cooked pasta with 1 tablespoon of butter as soon as it is done cooking. To serve, place a bed of pasta on each plate, top with chicken and spoon about 2 tablespoons of sauce over chicken. Sprinkle with basil.

Notes