| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 25 min |
| Cook: | 40 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup extra-virgin olive oil, plus 3 tablespoons
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 bay leaves
- 1/2 cup kalamata olives, pitted
- 1/2 bunch fresh basil leaves
- 2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
- Pinch sugar
- Pinch red pepper flakes
- Kosher salt and freshly ground black pepper
- 4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
- 1/2 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1 tablespoon water
- 1 cup dried plain bread crumbs
- 1 cup freshly grated Parmesan, plus extra for sprinkling
- 1/2 cup chopped flat-leaf parsley leaves
- 2 teaspoons garlic powder
- 1 (8-ounce) ball fresh mozzarella, thinly sliced
- 1 pound spaghetti pasta, cooked al dente
Instructions
- Preheat the oven to 350 degrees F.
- Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add the olives and some hand-torn basil, reserve the rest of the basil for finishing the chicken. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, red pepper flakes, salt and pepper. Lower the heat, cover, and keep warm.
- Get the ingredients together for the chicken so you have a little assembly line. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, add the 1 cup parmesan, chopped parsley, and garlic powder Season with salt and pepper and stir with a fork until thoroughly combined.
- Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.
- Ladle the tomato-olive sauce over the chicken and arrange the mozzarella on top. Sprinkle with Parmesan, and remaining basil. Bake for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1462 |
| Total Fat | 59 g |
| Saturated Fat | 20 g |
| Carbohydrates | 140 g |
| Dietary Fiber | 15 g |
| Sugar | 17 g |
| Protein | 92 g |
| Cholesterol | 287 mg |
| Sodium | 2171 mg |
Reviews
Best chicken parm ever! Sauce is wonderful with the olives, bay leaves and red pepper. Have never had a bad outcome on a Tyler Florence recipe, chicken Marsala is another big hit!
Best chicken Parmesan ever!
This is the best chicken Parmesan recipe I’ve ever followed. Easy, delicious, beautiful plate of food. I have found that ALL of Tyler Florence’s recipes are winners. I’ve never wasted expensive ingredients trying his recipes. Very good, excellent recipe. Worthy of a meal for company.
My family loved this recipe. I followed the chicken instructions but used a jar of good quality marinara sauce to save time. Delicious!
Love making this, almost as much as eating it.
SOOO GOOD. Left out the olives since we are not fond of them.
5 stars for the chicken made exactly by the recipe. I make my own red sauce. We love love love this.
I made this today…my husband loves it…Im the worst cook ever and everytime I cook chicken and pork it turns out well done, which my husband doesn’t like….so I gave it a try and I cant believe I made it so perfectly good…..He said its 5 stars….even my friend, commented its the best…Im so happy…
Tyler Florence is the reason why I spent more on my oven than on my car! The only thing I would do with this recipe is brine the chicken breasts first so they don’t dry out. He can cook a perfect chicken breast, but most of us can’t, and brining allows for overcooking mistakes. As for someone complaining about the sauce being too acidic, that’s what the sugar is for. Taste it before you serve it!
OMG! Delicious!! Tyler has come through once again. Thank you, I so appreciate the talent that translates into a tasty meal for me and my loved ones.