Go Back
+ servings
Chicken Parmesan Cooks Illustrated
Print Pin
5 from 1 vote

Chicken Parmesan Recipe

Servings 6



  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, minced
  • kosher salt and pepper
  • 1/2 teaspoon dried oregano
  • Pinch of red pepper flakes
  • 1 (28-ounce) can crushed tomatoes
  • 1/4 teaspoon sugar
  • 2 tablespoons coarsely chopped fresh basil


  • 3 (6 to 8-ounce) boneless skinless chicken breasts, halved horizontally and pounded to 1/2-inch thick
  • 1 teaspoon kosher salt
  • 1/2 cup shredded whole-milk mozzarella cheese
  • 1/2 cup shredded fontina cheese
  • 1 large egg
  • 1 tablespoon all-purpose flour
  • 3/4 cup grated Parmesan cheese
  • 3/4 cup Panko crumbs
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1/3 cup vegetable oil
  • 1/4 cup torn fresh basil


  • 12 ounces linguine or other pasta, cooked according to package directions
  • 1 tablespoon butter


  • For the sauce: In a medium saucepan, heat 1 tablespoon of olive oil over medium heat until it begins to simmer. Add garlic, 3/4 teaspoon salt, oregano, and red pepper flakes. Cook until fragrant, about 30 seconds.
  • Stir in tomatoes and sugar and increase heat to high to bring to a simmer. Once simmering, reduce heat to low and simmer until thickened, about 20 minutes.
  • Remove from heat and stir in remaining 1 tablespoon oil and 2 tablespoons basil. Season to taste with salt and pepper and keep warm.
  • For the chicken: Sprinkle each side of each chicken piece with a scant 1/8 teaspoon of salt and let stand for 20 minutes at room temperature.
  • Combine mozzarella and fontina in a bowl and set aside.
  • Place top oven rack 4 inches from broiler element and heat broiler. In a pie plate whisk egg and flour until smooth. In another pie plate combine Parmesan, panko, garlic powder, oregano, and pepper.
  • Pat chicken dry with paper towels. One piece at a time, dip in egg mixture and then coat in panko crumb mixture.
  • Heat vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Place three cutlets in the skillet and cook until bottoms are deep golden brown, about 1 1/2 to 2 minutes. Use tongs to flip over and cook an additional 1 1/2 to 2 minutes. Transfer to a paper towel-lined plate and repeat with remaining three cutlets.
  • Place chicken on a rimmed baking sheet, sprinkle cheese on top, and broil until cheese is melted an starting to brown.
  • Toss cooked pasta with 1 tablespoon of butter as soon as it is done cooking. To serve, place a bed of pasta on each plate, top with chicken and spoon about 2 tablespoons of sauce over chicken. Sprinkle with basil.


Makes 3 huge portions or 6 smaller portions.