Basil-Perfumed Chicken Parmesan

Thin panko-crusted chicken cutlets get a quick broiler finish with basil-perfumed tomato sauce, melted cheese, and bucatini, cavatappi, or orzo alongside.

60 min

4 servings

Crisp chicken Parmesan with bubbling cheese sits beside sauced bucatini on a dinner plate.

Ingredients

2 large boneless, skinless chicken breasts

1 tsp kosher salt

1/2 tsp black pepper

1/2 cup all-purpose flour

2 tbsp cornstarch

2 large eggs, beaten

1 1/2 cups panko breadcrumbs

1/3 cup olive oil, divided

1 medium yellow onion

3 garlic cloves

1 basil sprig, leaves and stem intact

1 (28 oz) can crushed tomatoes

8 oz low-moisture mozzarella

1/2 cup grated Parmesan

Equipment

Chef's knife · Meat mallet · Three shallow bowls · Large skillet · Wide saucepan · Rimmed baking sheet · Large pasta pot · Tongs

Make the sauce ahead

Cook and refrigerate the tomato sauce up to three days ahead; rewarm it gently before tossing with pasta.

Serve right away

Chicken Parmesan is best as soon as it leaves the broiler, when the cheese is molten and the panko edges are crisp.

Bread the chicken

01. Split and pound the chicken to an even 1/2 inch; consistent thickness keeps every cutlet tender and ready together.

02. Season, then bread with the flour-cornstarch mixture, beaten egg, and panko; the starch helps the coating stay delicate and crisp.

Cook the sauce and pasta

03. Soften onion in olive oil, then cook the garlic only until fragrant to prevent bitter flavor.

04. Add crushed tomatoes and the intact basil sprig; remove it after 1 minute, then simmer until spoon-coating with basil flavor but no green flecks.

05. Cook bucatini or cavatappi just shy of al dente, reserving pasta water; or cook orzo separately until tender.

Crisp and broil

06. Fry cutlets in batches in hot oil; crowding lowers the heat and softens the panko crust.

07. Move cutlets to a sheet pan and put sauce only down the centers, leaving a dry crisp border.

08. Add mozzarella and Parmesan and broil just until bubbling and spotted with brown.

Finish the plates

09. Loosen bucatini or cavatappi with tomato sauce and reserved pasta water, or dress orzo with sauce; plate it beside the cutlets to protect the crust.