Alexia’s Chicken Parmesan

In a pan, heat olive oil and add minced garlic. Season with red chili flakes and sauté until lightly browned. Add the San Marzano tomatoes and mash them with a potato masher. Season with garlic powder, garlic salt, and cracked black pepper. Stir in the sugar and simmer on low for 45–60 minutes. Add fresh chopped basil at the end and mix well.

Wash and pound the chicken breasts thin between two pieces of plastic wrap. In a bowl, whisk together eggs, milk, grated Romano cheese, garlic salt, cracked black pepper, and dried parsley flakes to make an egg wash. In another bowl, combine breadcrumbs using a 50/50 mix of seasoned Panko and Italian seasoned breadcrumbs. Dip the chicken into the egg wash, then coat in breadcrumbs and set aside.

Heat canola oil in a fry pan over medium heat. Add the chicken cutlets and pan fry until golden brown on both sides, flipping twice for extra crispiness. Replace oil between batches to avoid burning. Remove chicken and layer on paper towels to drain excess oil.

Preheat oven to 400°F. In a deep baking dish, ladle a layer of marinara sauce. Add the chicken cutlets, then top with shredded mozzarella and a slice of fresh mozzarella on each cutlet. Add more marinara sauce on top, sprinkle with Pecorino Romano and chopped basil.

Bake uncovered at 400°F until the cheese is fully melted, golden, and bubbly. Remove from the oven, let rest briefly, and serve hot with extra marinara if desired.