Parmesan Chicken Recipe

Pound and season

Trim any excess fat from chicken breasts and place each between two pieces of plastic wrap. Using a meat mallet or heavy skillet, gently pound to an even thickness about 1/2 inch. Season both sides with 1 1/2 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder.

Prepare dredging stations

Set out three shallow dishes: one with 3/4 cup flour, one with beaten eggs mixed with 2 tablespoons milk, and one with the crumb mixture (combine 1/2 cup chopped walnuts, 1/2 cup chopped pistachios, 3/4 cup grated Parmesan, 1 cup panko, and 1 tsp dried oregano). Stir the crumb mix so nuts and panko are evenly distributed.

Coat the chicken

Dredge each seasoned breast first in flour (shake off excess), then dip into the egg mixture, letting excess drip, then press firmly into the nut-Parmesan-panko mixture to adhere a full crust on both sides. Place crusted breasts on a wire rack while you heat the pan.

Pan-fry to golden

Heat a large skillet over medium heat and add 3 tbs olive oil. When shimmering, add chicken (work in batches if necessary) and cook 3-4 minutes per side until crust is golden brown. The crust will be crisped but not fully cooked through — internal temperature should be about 140°F at this stage. Transfer to a foil-lined baking sheet.

Sauté aromatics

While chicken is frying, heat 1 tbs olive oil in a medium saucepan over medium heat. Add 2 minced garlic cloves and 1 finely chopped shallot and cook 1-2 minutes until fragrant and softened, stirring so they don't brown.

Build the sauce

Add 1 cup crushed tomatoes and 2 tbs tomato paste to the pan, stir to combine. Add 1/4 tsp red pepper flakes, 1/2 tsp brown sugar, 1 tbs balsamic vinegar, 1/2 tsp salt and 1/4 tsp black pepper. Reduce heat to low and simmer gently 10 minutes, stirring occasionally.

Finish with basil

Remove from heat and stir in 1/2 cup chopped fresh basil. Taste and adjust seasoning if needed. Keep warm until assembly.

Top with sauce and cheese

Preheat oven to 400°F (200°C). Spoon a generous 2-3 tbs of the jazzed-up pie sauce onto each partially cooked crusted chicken breast. Top each with a provolone slice and 3 basil leaves. Sprinkle about 1 tbsp grated Parmesan over each if desired.

Bake to finish

Bake in the preheated oven 8-10 minutes, or until chicken reaches an internal temperature of 165°F and cheese is melted and bubbly. If you want a slightly more browned top, broil 1-2 minutes watching closely.

Rest

Remove chicken from oven and let rest 3-4 minutes before serving. Spoon a little extra sauce on the plate and garnish with fresh basil leaves and a light dusting of grated Parmesan.

Prepare slices

Brush both sides of the 8 ciabatta slices with 2 tbs olive oil. Place on a baking sheet and toast in the 400°F oven for 6-8 minutes, turning once, until golden and crisp.

Garlic rub

Remove from oven and while still warm, rub the cut side of the halved garlic clove over the top of each slice for a subtle garlic finish. Keep warm until serving.

Cook pasta

Bring a large pot of salted water to a boil. Cook 3 cups rotini according to package directions until al dente. Drain and rinse under cold water to cool, then transfer to a large bowl.

Combine salad ingredients

Add 1.5 cups halved cherry tomatoes, 1 diced cucumber, 1/4 cup finely diced red onion, and 1/4 cup chopped basil to the cooled pasta.

Make dressing & toss

Whisk together 3 tbs olive oil, 1 tbs red wine vinegar, 1/2 tsp Dijon mustard, 1/2 tsp salt and 1/4 tsp black pepper. Pour over pasta and toss to coat. Taste and adjust seasoning. Chill until serving or serve at room temperature.

Plate and garnish

Place one crusted Parmesan chicken on each plate. Add a toasted ciabatta slice alongside and a generous scoop of pasta salad. Garnish chicken with reserved fresh basil leaves, a sprinkle of 1/4 cup grated Parmesan distributed among plates, and a lemon wedge if desired.