Prepare the chicken: Place chicken breasts between sheets of plastic wrap and pound to 1/4-inch thickness. Season with salt and pepper.
Set up breading station: In three separate shallow dishes, place flour, beaten eggs, and breadcrumbs mixed with Parmesan cheese and Italian seasoning.
Bread the chicken: Dredge each chicken cutlet in flour, then dip in beaten eggs, and finally coat with breadcrumb mixture, pressing to adhere.
Fry the chicken: Heat olive oil in a large skillet over medium-high heat. Fry chicken cutlets for 3-4 minutes per side, until golden brown and cooked through. Remove and drain on paper towels.
Assemble: Spread a thin layer of tomato sauce in the bottom of a baking dish. Place fried chicken cutlets on top, then spoon more sauce over each cutlet. Top with mozzarella cheese slices.
Bake: Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until cheese is melted and bubbly.
Serve: Garnish with fresh basil and serve hot over your favorite pasta.
Best chicken parmesan I've ever made! The instructions were clear and easy to follow. The chicken was cooked to perfection, and the cheese was beautifully melted. Delicious!
Absolutely fantastic! The chicken was perfectly crispy, and the sauce was rich and flavorful. My family devoured it. Will definitely make this again!
It was okay. The chicken was a little dry, even though I didn't overcrowd the pan. The sauce was good, but nothing special. Might try again, adjusting the cooking time.
This recipe is a keeper! Simple ingredients, but the result is restaurant-quality. My husband raved about it. Definitely making this regularly!
This was a solid chicken parm recipe. I appreciated the simplicity of the instructions. I added a pinch of red pepper flakes to the sauce for a little extra kick. Turned out great!
