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In a medium saucepan over medium-high heat, add olive oil and heat until shimmering. Add minced garlic and stir until fragrant, about 30 seconds. Add crushed tomatoes (Be careful! They may splatter when they hit the hot oil, so keep the lid handy), basil, oregano, and red pepper flakes (if using). Bring the sauce to boil over medium-high heat.
Reduce heat to medium-low, cover, and simmer until the flavors have blended, about 10 to 15 minutes longer. Season to taste with salt and pepper and keep warm over medium-low heat while preparing the chicken.
Line a rimmed baking sheet with foil for easy cleanup. Top with a wire rack coated with nonstick spray.
Cover a cutting board completely with a piece of plastic wrap. Add chicken breasts. Working with one breast at a time, place your palm on top of the breast and slice in half horizontally so you have two cutlets. Repeat with the second breast.
Arrange all four cutlets in a single layer on the plastic wrap-covered cutting board. Cover with a second piece of plastic wrap. Pound chicken breasts to an even thickness, about 1/4-inch. Remove top layer of plastic wrap and season breasts with salt and pepper.
In a shallow dish, add flour. In a second shallow dish, add eggs and beat lightly. In a third shallow dish, combine panko, grated Parmesan, parsley, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Stir to combine.
Working with one cutlet at a time, dredge in flour and shake off excess. Dip in eggs and tap gently on side of dish to remove excess. Add to panko mixture and press gently until crumbs adhere. Transfer to a large plate and repeat with remaining cutlets (cutlets can be wrapped in plastic and refrigerated for up to 1 day in advance).
Line rimmed baking sheet or large plate with 3 layers of paper towels. In a large skillet over medium-high heat, heat vegetable oil until just smoking, about 400 degrees (this can take a few minutes). Add 2 cutlets and fry until deep golden brown and cooked through, about 3 to 5 minutes per side.
Drain cutlets well on paper towel-lined plate and transfer to prepared wire rack. Repeat with remaining 2 cutlets.
Adjust oven rack 4” from broiler element and preheat broiler. Top each breaded cutlet with about 1/2 cup cheese. Broil until cheese is melted and beginning to brown, about 2 to 4 minutes. Serve the chicken Parmesan on a platter with the sauce and cooked spaghetti, if desired. Garnish with parsley.