Weeknight Chicken Parmesan
Breaded chicken cutlets fry until golden, then bake under bubbling mozzarella and a bright garlic tomato sauce scattered with torn basil leaves.
Frying the cutlets first and baking them after keeps the breading crisp even once the sauce and cheese go on top, instead of turning soggy the way a fully sauced pan sometimes does. A quick tomato sauce built from canned crushed tomatoes and garlic comes together in the same time it takes to bread the chicken. Torn basil added at the end keeps its color and fresh flavor.
Ingredients
Method
Tap a number to mark a step donePound the chicken breasts to an even half-inch thickness and season with half the salt and the black pepper.
Set up a dredging station with flour in one dish, beaten eggs in a second, and panko mixed with half the parmesan in a third.
Dredge each cutlet through the flour, then the egg, then the panko mixture, pressing the crumbs on firmly to coat evenly.
Heat the olive oil in a large skillet over medium-high heat and fry the cutlets for 3 minutes per side, until golden brown.
Meanwhile, simmer the crushed tomatoes, garlic, oregano, and remaining salt in a saucepan over medium-low heat for 15 minutes, stirring occasionally.
Spread a thin layer of the tomato sauce in a baking dish, arrange the fried cutlets on top, and spoon more sauce over each one.
Scatter the mozzarella and remaining parmesan over the chicken, then bake at 400F for 12 to 15 minutes, until the cheese is melted and bubbling.
Scatter the torn basil over the top and serve the chicken hot, with any remaining sauce spooned alongside for extra dipping.
Kitchen note
Fry the cutlets until just golden, not fully cooked through; they finish in the oven under the sauce and cheese, which keeps them from drying out.
