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Easy Weeknight Chicken Parmesan

Easy weeknight chicken parmesan is a classic meal for date night in. Crispy on the outside, hot and juicy on the inside chicken breast, with tangy fresh marinara, topped with gooey, golden mozzarella.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian
Ingredients Method

Ingredients
  

Quick marinara
  • 3 tbsp olive oil extra virgin
  • 1 onion diced
  • 4 cloves garlic chopped
  • 1 tbsp italian seasoning
  • 1 tbsp salt
  • ¼ tsp red pepper flakes to taste
  • 2-28 oz cans whole peeled plum tomatoes San Marzano
  • ½ lb spaghetti for serving
Chicken breasts
  • 2 large boneless chicken breasts
  • 2 cups italian bread crumbs
  • ½ cup fresh grated parmesan
  • 1 tsp salt
  • 1 tsp italian seasoning
  • 2 cups flour
  • 3 large eggs
  • 1 tbsp milk whole
  • 2 cups mozzarella shredded
  • 1 tbsp fresh basil chopped
  • 1 cup fresh grated parmesan divided in half
  • vegetable oil for frying

Method
 

Quick marinara
  1. Pulse the plum tomatoes in a blender to a chunky consistency. Heat oil in a large dutch oven or stock pot. Add onion and garlic, saute for 5 minutes. Add pulsed tomatoes from the blender, along with salt, Italian seasoning and red pepper flakes. Bring to a simmer and let simmer for 10-15 minutes. Off heat, cover and set aside.
Chicken breasts
  1. Preheat oven to 400°. Cover chicken breasts in plastic wrap and pound them until they are 1/3 in thick. Then slice each breast in half so that you have 4 palm sized chicken cutlets. 
  2. Whisk the eggs with the milk in a shallow bowl. Add flour to a separate shallow bowl. In a third shallow bowl, add 1 tsp salt and Italian seasoning and ½ cup of grated parmesan to the bread crumbs. Pat the chicken breasts dry with a paper towel. Sprinkle each breast generously with salt and pepper.
  3. One by one, dredge each cutlet first in the flour, covering all over, shake the excess flour off. The best way to do this is to have one dry hand and one wet hand (for egg). Using the other hand, take the floured breast and submerge it in the egg mixture, covering all over. Let the excess egg drip off, then drop the breast into the bread crumb bowl. Take your dry hand and cover the breast in bread crumbs. Shake off excess and place breaded breast on a plate. Repeat with remaining chicken cutlets.
  4. In a large frying pan, fill the pan with vegetable oil to about 1/3 inch. Heat over medium high heat until the oil is very glisteny almost ready to simmer - using a thermometer, this is about 400°. Using tongs, place each cutlet in the pan. Fry for 3 minutes until golden brown, then flip. Fry for an additional 3 minutes until golden brown. Carefully remove from oil and place on a plate covered with paper towels. Sprinkle with more salt.
Assemble in casserole
  1. In a casserole dish, big enough to fit each cutlet side by side, spread some olive oil on the bottom (2 tsp). Spread 1 cup of the marinara sauce in the bottom of the dish. Place the cutlets on top. Spread a generous spoonful of marinara on top of each cutlet. Spread the mozzarella over the whole dish. Sprinkle fresh chopped basil over entire casserole. Sprinkle the remaining parmesan on top, then place in the oven for 30 minutes. If cheese is browning too much, place a piece of tinfoil on top after the first 20 minutes.
  2. Bring a large pot of heavily salted water to a boil. Cook pasta according to package instructions.