Get ready to indulge in the most epic Italian-American dish of your life – Chicken Parmesan!

Today, we’re diving into the world of crispy, cheesy, and utterly delicious chicken, and trust me, you won’t want to miss this!. No more soggy, sauce-drenched chicken cutlets!

The key to great non-soggy chicken Parmesan is to not put any sauce under the chicken cutlets, just a little bit of sauce on top, so the breading stays relatively crisp. And, of course, using a mixture of fresh mozzarella, tangy Provolone, and real Parmesan cheese doesn’t hurt either!

To start, preheat your oven to 450 degrees F (230 degrees C). While that’s heating up, place your chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound those chicken breasts with the smooth side of a meat mallet to a thickness of 1/2-inch.

Next, season those chicken breasts thoroughly with salt and pepper. Using a sifter or strainer, sprinkle flour over the chicken breasts, evenly coating both sides. Beat some eggs in a shallow bowl and set them aside. Mix some bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set that aside too.

Now it’s time to get your chicken breasts ready for their close-up. Dip a flour-coated chicken breast in those beaten eggs, then transfer it to the bread crumb mixture, pressing crumbs into both sides. Repeat for each breast. Let those chicken breasts rest for 10 to 15 minutes.

Heat 1/2 inch olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook those chicken breasts in the hot oil until golden, about 2 minutes per side. The chicken will finish cooking in the oven, so don’t worry if it’s not fully cooked yet.

Transfer the chicken breasts to a baking dish. Top each breast with 2 tablespoons tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle remaining Parmesan over top and drizzle each with 1/2 teaspoon olive oil.

Finally, bake those chicken breasts in the preheated oven until the cheese is browned and bubbly and the chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

And that’s it Your crispy, cheesy, utterly delicious Chicken Parmesan is ready to devour. Buon appetito!