Chicken Parmesan is mistakenly considered an authentic Italian dish, but it’s (almost) as American as apple pie. In this version, panko breadcrumbs give it extra crunch and the chicken sits atop our Basic Tomato Sauce loaded with basil.
What to buy: We started with 12-ounce chicken breasts and cut them in half to make 6 portions. Go ahead and use 6-ounce chicken breasts if you find them at your local market, though they are harder to come by these days.
Panko is coarse Japanese-style breadcrumbs. It’s available in the international section of most supermarkets.
Game plan: For a slacker solution, you could use good-quality store-bought tomato sauce.
This recipe was featured as part of our Italian-American Favorites recipe gallery.
- 3 (11- to 12-ounce) boneless, skinless chicken breasts
- Freshly ground black pepper
- 3/4 cup all-purpose flour
- 3/4 cup whole milk
- 2 large eggs, beaten
- 1 1/2 cups panko
- 1/2 cup finely grated Parmesan cheese (about 1/2 ounce)
- 1 cup olive oil
- 3 cups Basic Tomato Sauce
- 1/2 cup thinly sliced fresh basil leaves (about 20 medium leaves)
- 8 ounces fresh mozzarella, cut into 12 thin slices