• 4 boneless, skinless chicken breasts, pounded thin
  • Salt and freshly ground black pepper
  • 2 cups all-purpose flour, seasoned with salt and pepper
  • 4 large eggs, beaten with 2 tablespoons water and seasoned with salt and pepper
  • 2 cups Panko style bread crumbs
  • 1 cup vegetable oil or pure olive oil
  • Tomato Sauce, recipe follows
  • 1 pound fresh mozzarella, thinly sliced (you can buy pre-shredded if you like).
  • 1/4 cup freshly grated Parmesan (Whole Foods and the grocery stores have fresh grated in the deli/cheese areas)
  • Fresh basil and parsley leaves, for garnish and baking

Tomato Sauce:

  • 2 tablespoons olive oil
  • 1 large Spanish onion, finely chopped
  • 6 cloves garlic, smashed with some kosher salt to make a paste
  • 2 – 28-ounce cans San Marzano tomatoes and their juices, pureed in a blender
  • 1 – 16-ounce can crushed tomatoes
  • 1 small can tomato paste
  • 1 bay leaf
  • 1 small bunch of fresh basil
  • 1 small bunch Italian parsley
  • A pinch of red pepper flakes
  • Salt and freshly ground pepper


  1. Preheat oven to 400 degrees F.
  2. Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.
  3. Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side.
  4. Place sauce at the bottom of the Pyrex baking dish – About a half inch.
  5. Transfer the chicken to the baking dish and top each breast with a dab of tomato sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan sprinkled.
  6. Place fresh Italian Parsley and Basil over the top.
  7. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with additional basil or parsley leaves for color.
Pre-cooked Chicken Parmesan

Tomato Sauce:

  1. Heat olive oil in a medium saucepan over medium heat.
  2. Add onions and garlic and cook until soft.
  3. Add San Marzano tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, basil, red pepper flakes, and bring to a boil.
  4. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes.