Easy Chicken Parmesan
30m prep 30m cook 1h 0m ready
Classic Chicken Parmesan with a rich tomato-olive sauce, topped with mozzarella and Parmesan, served over spaghetti.
Ingredients
- 59.1 ml extra-virgin olive oil
- 44.4 ml extra-virgin olive oil
- 1 medium onion chopped
- 2 garlic cloves minced
- 2 bay leaves
- 118 ml kalamata olives pitted
- 0.5 bunch fresh basil leaves
- 2 can whole peeled tomatoes drained and hand-crushed
- Pinch sugar
- Kosher salt and freshly ground black pepper
- 4 skinless, boneless chicken breasts
- 118 ml all-purpose flour
- 2 large eggs lightly beaten
- 14.8 ml water
- 237 ml dried bread crumbs
- 1 fresh buffalo mozzarella water drained
- Freshly grated Parmesan
- 454 g spaghetti pasta cooked al dente
Nutrition (per serving, estimated)
Estimated based off 16 of 18 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 699 mg
- Iron: 6.48 mg
- Magnesium: 104 mg
- Phosphorus: 732 mg
- Potassium: 1223 mg
- Zinc: 4.52 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 59.1 ml extra-virgin olive oil
- 44.4 ml extra-virgin olive oil
- 2 bay leaves
- 0.5 bunch fresh basil leaves
- Pinch sugar
- Kosher salt and freshly ground black pepper
- 4 skinless, boneless chicken breasts
- 118 ml all-purpose flour
- 14.8 ml water
- 237 ml dried bread crumbs
- Freshly grated Parmesan
Prepare
- Chop 1 medium onion
- Mince 2 garlic cloves
- 118 ml kalamata olives, pitted
- 2 can whole peeled tomatoes, drained and hand-crushed
- 2 large eggs, lightly beaten
- 1 fresh buffalo mozzarella, water drained
- 454 g spaghetti pasta, cooked al dente
Let's Cook
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Step 1.
Coat a large sauté pan with olive oil and place over medium heat. When the oil is hazy, add the chopped onion, minced garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft.
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Step 2.
Add the pitted kalamata olives and some hand-torn basil leaves. Carefully add the hand-crushed tomatoes (to avoid splashing), then cook and stir until the liquid reduces and the sauce thickens, about 15 minutes. Season with a pinch of sugar, salt, and pepper. Lower the heat, cover, and keep warm.
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Step 3.
Preheat the oven to 450°F. Set up an assembly line: place the chicken breasts side by side on a cutting board, cover with plastic wrap, and pound with a flat meat mallet to about 1/2-inch thickness.
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Step 4.
Put the flour in a shallow dish and season generously with salt and pepper; mix with a fork. In a wide bowl, beat the eggs with 1 tablespoon water until frothy. Place the bread crumbs on a plate and season with salt and pepper.
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Step 5.
Heat 3 tablespoons of olive oil in a large oven-proof skillet over medium-high heat. Lightly dredge each chicken cutlet in the seasoned flour, then dip in the egg wash, letting excess drip off, and finally coat with bread crumbs.
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Step 6.
When the oil is hot, add the breaded cutlets and fry for 4 minutes per side until golden and crusty, turning once. Remove the skillet from heat.
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Step 7.
Ladle the tomato-olive sauce over the chicken cutlets, then sprinkle with shredded mozzarella, grated Parmesan, and torn basil leaves.
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Step 8.
Bake the Chicken Parmesan in the preheated oven for 15 minutes, until the cheese is bubbly and the chicken is cooked through. Serve hot with cooked spaghetti.
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