Golden, crispy breaded chicken topped with our S&S marinara, melted fresh mozzarella and a little Parmesan. Classic Italian-American comfort food with serious dinner-table appeal.
Heat 1 Tbsp olive oil in a saucepan over medium heat. Add 1 small finely minced shallot and cook for about 2 minutes. Add 2 minced garlic cloves and cook for 30 seconds. Stir in 24 oz Rao’s marinara, ½ tsp sugar, a pinch of red pepper flakes and a few cracks of black pepper. Simmer gently for 5–10 minutes, then keep warm.
Pat 2 chicken breasts dry. Slice each horizontally into 2 thinner cutlets, giving you 4 pieces total. Gently pound them to an even ½-inch thickness. Season both sides with ½ tsp kosher salt and ¼ tsp black pepper.
Put ½ cup flour in the first shallow dish. Beat 1 egg with 1 Tbsp water in the second. In the third, combine ¾ cup Italian-seasoned breadcrumbs, ¼ cup finely grated Parmesan and ½ tsp garlic powder. Coat each cutlet in flour, then egg, then breadcrumbs, pressing gently so the coating sticks.
Heat 3 Tbsp olive oil in a large skillet over medium to medium-high heat. When the oil shimmers, add the chicken without crowding the pan. Cook for about 3–4 minutes per side until deeply golden. Work in batches if needed, adding a little more oil between batches. Check that the thickest part reaches 165°F with an instant-read thermometer.
Set the broiler to high. Transfer the cooked chicken to a broiler-safe sheet pan. Spoon about ⅓ cup warm marinara over each cutlet, leaving some crispy edges exposed. Divide the 4 oz fresh mozzarella and 2 Tbsp grated Parmesan evenly among the 4 cutlets. Broil for 2–4 minutes until the cheese melts, bubbles and begins to brown. Keep an eye on it—broilers don't believe in second chances.
Transfer the Chicken Parmesan to serving plates. Spoon on a little extra warm S&S marinara if you like, keeping those golden edges visible. Finish with fresh basil and serve immediately. Crispy chicken, rich tomato sauce, melted cheese. That's the whole show.
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