For as long as I can remember the aroma of garlic, onions and tomatoes cooking in olive oil have filled my house. The start of the most classic and simple dishes of my childhood start with these simple ingredients but the end results are endless with different possibilities! This recipe is one that I grew up on and still adore to this day, especially because it's perfect for meal prepping!
One of the best parts about this recipe is that it can be in the oven in only 30 minutes! This recipe is all extremely prep-friendly, meaning that you can prep it ahead of time and store in the fridge until you're ready to pop it in the oven to finish baking. A classic recipe like this makes the perfect centerpiece for entertaining friends, family, and even the pickiest of kids!
Bon appetito!
Classic Chicken Parmesan
1 lb boneless skinless chicken breast
2 whole eggs
3/4 cup seasoned breadcrumbs
3/4 cup grated parmesan cheese
1/4 cup grated pecorino Romano
8 oz sliced whole milk mozzarella cheese
1/2 tsp granulated garlic powder
3/4 tsp sea salt
1/2 tsp cracked black pepper
28 oz crushed tomatoes
1/2 cup water
2 oz tomato paste
2 tbsp olive oil or avocado oil
4 cloves of garlic, minced
1 finely chopped shallot
1 tsp chopped fresh or dried basil
Olive oil, for pan frying
Heat olive oil in a solid bottomed sauce pot over medium heat and add in onion
Once onion is translucent, add in minced garlic and cook until fragrant, about 30-45 seconds
Add in tomato paste and stir to mix thoroughly and avoid sticking on the bottom (add a touch more olive oil here if you need to!)
Cook for about 1 minute before adding in crushed tomatoes, water, and a pinch of salt
Bring sauce to a boil, add basil leaves and lower to a low simmer
Cook sauce on low heat while you assemble the chicken cutlets and preheat a sauté pan over medium heat
Slice chicken breasts in half so each breast yields 2 cutlets
In a separate bowl, beat eggs until smooth
In another bowl, mix together breadcrumbs, cheeses, garlic powder, salt, pepper, and half of the grated parmesan cheese (reserve the other half to put on top before baking)
Dredge chicken in beaten egg and then breadcrumb mixture
Pan fry until golden brown and crispy, on both sides.
Lay chicken cutlets in a baking dish, cover with sauce, and top with parmesan and mozzarella cheeses
Bake at 400 for 20-25 minutes until cheese is melted and bubbly
Keep in mind that you don't need to cook the chicken all the way while browning it, you're just looking for color! It's going to finish cooking throughly in the oven.
Optional: Feel free to add 1/2 tsp crushed chili flake to the sauce for an added kick! Growing up with a Sicilian father means that we love spice in our house!
Watch the full recipe tutorial on Instagram @thesaltedsicilian!
