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Best Chicken Parmesan

Traditional chicken Parmesan is a minefield of potential problems: dry meat, soggy crust, and a chewy blanket of mozzarella. To keep the meat moist, we salted the cutlets for 20 minutes, and to keep the exterior crunchy, we replaced more than half of the starchy (and consequently sog-prone)… read more


Best Chicken Parmesan
source America's Test Kitchen
categories main dish, poultry, italian
yield Serves 4
prep time
total time

INGREDIENTS
  • [SAUCE]
  • 2 Tbsp extra-virgin olive oil
  • 2 garlic cloves, minced
  • Kosher salt and pepper
  • ¼ tsp dried oregano
  • Pinch red pepper flakes
  • 1 (28-oz) can crushed tomatoes
  • ¼ tsp sugar
  • 2 Tbsp coarsely chopped fresh basil
  • [CHICKEN]
  • 2 (6to 8-oz) boneless, skinless chicken breasts, trimmed, halved horizontally, and lbed ½ inch thick
  • 1 tsp kosher salt
  • 2 oz whole milk mozzarella cheese, shredded (1/2 cup)
  • 2 oz fontina cheese, shredded (1/2 cup)
  • 1 Lrg egg
  • 1 Tbsp all-purpose flour
  • 1 ½ oz Parmesan cheese, grated (3/4 cup)
  • ½ cup panko bread crumbs
  • ½ tsp garlic powder
  • ¼ tsp dried oregano
  • ¼ tsp pepper
  • 1/3 cup vegetable oil
  • ¼ cup torn fresh basil

    • INSTRUCTIONS
  • [FOR THE SAUCE]
  • 1. Heat 1 tablespoon oil in medium saucepan over medium heat until just shimmering. Add garlic, ¾ teaspoon salt, oregano, and pepper flakes; cook, stirring occasionally, until fragrant, about 30 seconds. Stir in tomatoes and sugar; increase heat to high and bring to simmer. Reduce heat to medium-low and simmer until thickened, about 20 minutes. Off heat, stir in basil and remaining 1 tablespoon oil; season with salt and pepper to taste. Cover and keep warm.
  • [FOR THE CHICKEN]
  • 2. Sprinkle each side of each cutlet with 1/8 teaspoon salt and let stand at room temperature for 20 minutes. Combine mozzarella and fontina in bowl; set aside.
  • 3. Adjust oven rack 4 inches from broiler element and heat broiler. Whisk egg and flour together in shallow dish or pie plate until smooth. Combine Parmesan, panko, garlic powder, oregano, and pepper in second shallow dish or pie plate. Pat chicken dry with paper towels. Working with 1 cutlet at a time, dredge cutlet in egg mixture, allowing excess to drip off. Coat all sides in Parmesan mixture, pressing gently so crumbs adhere. Transfer cutlet to large plate and repeat with remaining cutlets.
  • 4. Heat oil in 10-inch nonstick skillet over medium-high heat until shimmering. Carefully place 2 cutlets in skillet and cook without moving them until bottoms are crispy and deep golden brown, 1½ to 2 minutes. Using tongs, carefully flip cutlets and cook on second side until deep golden brown, 1½ to 2 minutes. Transfer cutlets to paper towel-lined plate and repeat with remaining cutlets.

    • NOTES
    Our preferred brands of crushed tomatoes are Tuttorosso and Muir Glen. This recipe makes enough sauce to top the cutlets as well as four servings of pasta. Serve with pasta and a simple green salad.

    NUTRITION