Chicken Parmesan - Our Version of an Italian Classic That We Recreated at Home!

Chicken Parmesan
Marinara Sauce
3 Tablespoons olive oil
1 small onion, finely chopped
6 cloves garlic or 3 teaspoons minced garlic
28 ounce can crushed tomatoes
2 sprigs of basil
1/2 teaspoon kosher salt
1/2 teaspoon pepper
2 teaspoons sugar, optional
Chicken
6 (1/4 “ thick) boneless, skinless chicken cutlets
kosher salt
pepper
1 cup flour
2 teaspoons garlic powder
3 eggs, beaten
1 cup panko bread crumbs
2 cups finely grated Parmesan cheese, divided
1 cup mozzarella cheese
oil for frying
Chopped fresh basil, for serving
Begin by making your marinara sauce. Heat the olive oil in a medium pan over medium-low heat. Add the onions and simmer over medium-low heat, stirring occasionally, for approximately five minutes or just until the onions begin to soften.  Add the garlic and simmer for approximately three more minutes, stirring constantly. Stir in the crushed tomatoes and two sprigs of basil. Bring to a boil then reduce the heat to low. Simmer, covered, for about 10 minutes, uncover and simmer for another 20 minutes just until the sauce has thickened slightly. Remove from the heat. Remove the basil. Stir in the salt and pepper. Stir in the sugar, if using. 
While the marinara sauce is cooking, begin fixing your chicken cutlets. You will need three shallow bowls to use for dredging stations. Place your flour in the first shallow bowl. In the second shallow bowl place the three eggs and beat well. In the third shallow bowl, combine the Panko, garlic powder, and one cup of the grated Parmesan cheese.
Season your chicken cutlets with salt and pepper to your liking. Dredge the first cutlet in the flour, shaking off any excess. Then, place into the beaten eggs, making sure to cover the chicken cutlet completely. Next, dredge the chicken cutlet in the Panko mixture, making sure to press it well to ensure the coating sticks to the chicken cutlet. Place on a parchment paper lined cookie sheet while you repeat the same steps with the other chicken cutlets.
Using a large skillet, heat about half an inch of oil to 350°. Fry two chicken cutlets at a time for approximately 2 to 3 minutes per side or just until lightly golden brown.  Remove to a cooling rack that is placed over a cookie sheet while you finish frying the other cutlets.
Turn on the broiler feature of your oven and allow it to begin heating. Combine the one cup of shredded mozzarella cheese and the remaining one cup of grated Parmesan cheese. Set aside. Spoon a generous portion of your cooked marinara sauce over each chicken cutlet. Top the marinara sauce with a generous portion of the combined shredded mozzarella and grated Parmesan cheese.  Place your cutlets under the broiler, watching carefully, until the cheese is melted and begins to lightly brown, about two minutes.
Serve over a bed of spaghetti or angel hair pasta, if desired.
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CONTACT INFORMATION:
Come Sit At My Table
P.O. Box 1041
Mt. Sterling, KY 40353
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