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Source: All Recipes
Chicken Parmesan (also called Chicken Parmigiana) is one of the most loved, most popular. Chicken Parmesan is no doubt the most popular non-pasta dish in Italian-American style restaurants. Crispy, well-seasoned chicken, a flavorful tomato sauce with a kiss of sweetness, and, of course, tons of melty cheese. It’s easy, simple, and classic.
Preheat an oven to 450 degrees F (230 degrees C).
Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper.
Beat eggs in a shallow bowl and set aside.
Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside.
Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.
Dip a flour-coated chicken breast in beaten eggs. Transfer breast to the bread crumb mixture, pressing crumbs into both sides. Repeat for each breast. Let chicken rest for 10 to 15 minutes.
Heat 1/2 inch olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken in the hot oil until golden, about 2 minutes per side. The chicken will finish cooking in the oven.
Transfer chicken to a baking dish. Top each breast with 2 tablespoons tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle remaining Parmesan over top and drizzle each with 1/2 teaspoon olive oil.
Bake in the preheated oven until cheese is browned and bubbly and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Before we get to the recipe, here’s Top Tips of Chef John’s for making the best baked chicken Parmesan:
Pound the boneless chicken breasts out to an even width so they cook evenly. Basically, you’re pounding the thick part down to the size of the thin part, about a half-inch thick.
Salt and pepper the chicken well. Then don’t bother with salting the flour and bread crumbs.
Use Panko bread crumbs mixed with a little finely grated Parmesan cheese. When you fry the breaded chicken, the Parmesan will give it an extra crunch and exciting flavor.
Before frying, let the breaded chicken sit on the counter for about 15 minutes to allow the coating to adhere to the chicken breast.
THE KEY: Don’t drown the poor breaded and fried chicken in sauce and smother it in cheese. Too much of a good thing is too much. You did all the work creating a crisp coating, why make it soggy with too much sauce and cheese?
Be sure your oven is completely preheated to 450 F. You’ll want the cheese to brown slightly and the breading to crisp up before the chicken gets overcooked, and a nice hot oven is the way to go.