Chicken Parmesan w/ Homemade Sauce
"This was one of those dishes that taught me the importance of layering flavor and texture. It’s crispy, saucy, and cheesy all in one bite—something that feels familiar but still gives off a restaurant-level finish when done right. This meal is all about precision, patience, and plating with pride."
Ingredients
- For the Chicken
- For the Homemade Sauce
Directions
- Preheat the oven to 400°F. Pound the 4 cutlets to an even thickness as needed so they cook quickly and stay juicy. Season with 1 teaspoon of garlic powder, 1 teaspoon of Italian seasoning, and a pinch of salt and black pepper. Dredge each cutlet in 1 cup of flour, dip in 2 beaten eggs, then coat with 1 1/2 cups of breadcrumbs mixed with 1/2 cup of grated Parmesan.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Cook the cutlets in 2 batches of 2, about 4 minutes per side, until golden and crisp, adding a little more oil between batches if the pan looks dry. Remove and set aside.
- In the same skillet, heat 1 tablespoon of olive oil and sauté 3 minced garlic cloves for about 1 minute. Add a 28-ounce can of crushed tomatoes, 1 teaspoon of basil, 1 teaspoon of oregano, 1/2 teaspoon of sugar, and a pinch of salt and black pepper. Simmer for 10 minutes to blend the flavors.
- Spread a layer of sauce across the bottom of a baking dish, then place the 4 fried cutlets on top. Spoon extra sauce over each cutlet, top with 1 cup of shredded mozzarella, and bake uncovered for 15 minutes until the cheese melts and bubbles and the chicken reaches 165°F in the thickest part.
- Plate each cutlet on a shallow bowl or wide plate. Spoon extra sauce around the base and finish with grated Parmesan and a few basil leaves for a fresh, clean look.
Chef Moe’s Tip
"Pound your chicken evenly so it cooks fast and stays tender. For that extra-crisp coating, let it rest a few minutes before saucing—it’ll keep its crunch under all that cheesy goodness. It’s small details like that that take a homestyle meal and turn it into something that feels five-star right from your kitchen."
