My Favorite Chicken Parmesan

Ingredients

For the chicken:

• 2–3 chicken breasts (butterflied into 3 thin fillets each, then pounded evenly)

• Salt & black pepper, to taste

• 2 eggs

• 1 tsp Italian seasoning (for the eggs)

• 1 cup panko breadcrumbs

• 1 cup Italian breadcrumbs

• ½ cup grated parmesan cheese

• 1 tsp paprika

• 1 tsp Italian seasoning (for the breadcrumbs)

For the sauce:

• 1 can San Marzano crushed tomatoes

• ½ cup water (to thin)

• Salt & pepper, to taste

• 1 tsp Italian seasoning

• 1 tsp parsley

• 1 tsp basil

• 1 parmesan rind (optional but makes it amazing)

For assembly:

• 1 ball fresh mozzarella (torn into pieces)

• Fresh basil leaves, for garnish

• Olive oil or grapeseed oil (for frying)

• Pasta of your choice (I recommend spaghetti or penne)

Directions

1. Prep the chicken.
Butterfly your chicken breasts into 3 thinner fillets each, then gently pound them until even. Season both sides with salt and pepper.

2. Make the breading station.

• In a bowl: whisk eggs with salt, pepper, and Italian seasoning.

• In another bowl: mix panko + Italian breadcrumbs with paprika, Italian seasoning, and parmesan cheese.

3. Bread the chicken.
Dip each chicken fillet in the egg wash, then dredge in the breadcrumb mixture. Shake off excess and set on a wire rack or plate. Let rest about 10 minutes while the oil heats—this helps the coating stick.

4. Start the sauce.
In a saucepan, add San Marzano tomatoes + water. Season with Italian seasoning, parsley, basil, salt, and pepper. Toss in a parmesan rind for depth. Bring to a gentle simmer, then lower the heat. Let it bubble away while you fry the chicken.

5. Fry the cutlets.
Heat olive oil (or grapeseed oil) in a cast iron skillet. Fry chicken 2–3 pieces at a time until golden and crispy on both sides. Transfer to a plate lined with paper towels.

6. Assemble.
In a parchment-lined glass baking dish, lay out the chicken cutlets. Spoon sauce over each one, then tear mozzarella by hand and scatter on top.

7. Bake.
Bake at 400°F until the cheese is bubbly, melted, and browned in spots—about 10–15 minutes.

8. Serve.
Pair with spaghetti or penne, top with fresh basil (slap it between your hands first to release the fragrance), and serve hot.

Storm’s Notes

This recipe is all about layers of flavor: seasoned breadcrumbs, seasoned eggs, seasoned sauce. Don’t skip resting the breaded chicken—it makes it extra crispy. And always use fresh mozzarella—it melts beautifully.