A STAR in the comfort food world, Chicken Parmesan is a cult classic recipe that deserves the spotlight. A true legend with the volume cranked by fresh basil, burrata, and the best of simple ingredients.
The cutlet recipe is loosely based on the CGBC (Cooking Goddess Barefoot Contessa) classic Parmesan Chicken – I add red pepper flakes, oregano and increase the grated Parmesan in the breading ratio. Top it off with Rao’s (the ultimate Marinara that rules out the need for sauce from scratch) and good quality mozzarella or burrata, and you are done.
This dish is easy to make ahead for lunch or dinner, and goes great with a simple mixed green salad.
Easiest Ultimate Chicken Parmesan
Homemade cutlets with Rao's, fresh mozzarella, and a touch of basil
Ingredients
- 6 split chicken breasts pound to uniform thickness, about 1/2 inch
- 2 eggs beaten with 1 Tbsp water
- 3/4 cup AP flour
- kosher salt and fresh ground pepper
- 1 cup italian style breadcrumbs
- 1 cup grated parmesan plus more for topping
- 1 Tbsp red pepper flakes
- 1 Tbsp dried oregano
- 4 Tbsp olive oil extra virgin
- 4 Tbsp butter
- 1 jar Rao's Marinara Sauce
- 1 lb fresh mozzarella or burrata cheese
- 1//4 cup torn fresh basil
Instructions
- Preheat oven with broiler setting, and position a rack several inches below.
- Sprinkle the pounded chicken breasts generously with salt and pepper. Set up three low shallow bowls for dredging. The first bowl will have flour. Next, combine the 2 eggs with a Tbsp of water and beat. Last, combine the parmesan, breadcrumbs, red pepper flakes and oregano.
- Start by dredging each breast through the flour, shaking off excess as you go. Then dip both sides into the egg wash, and last, coat the chicken with the breadcrumb mixture. Place the coated chicken breasts on a platter until ready to cook. This step can be done in advance.
- Heat a large cast iron or non-stick skillet over medium-high heat, and melt 2 Tbsp each of EVOO and butter. Add 2-3 chicken breasts at a time, depending on the size of the chicken. You want to sear the crumbs to golden brown and just barely cook the chicken through - about 5 to 6 minutes per side. Repeat the process with the remaining chicken breasts, adding more oil and butter to the skillet as you go. Place the fully cooked chicken into a 9x13 baking dish.
- Heat the Rao's sauce over low heat, and pour over the chicken breasts to cover. Split the mozzarella (or burrata) over the top and sprinkle with extra grated parmesan. Broil until the cheese is melted and golden brown in spots. Garnish with freshly torn basil.
Notes
To make ahead, you can assemble the dish fully (hold off on the basil til done cooking), but bake at 350 for 25 - 30 mins instead of broiling the heated dish to melt the cheese. If desired, set under broiler for 2 minutes at the end to brown the cheese.
Costco imports fresh mozzarella balls from Italy weekly, and they are the real thing - much better than domestic. Sold in four packs, they keep for only a week or so.
