Prepare the marinara sauce: Heat a saucepan with olive oil, add yellow onion and garlic. Sauté for 2-3 minutes until onions turn translucent.
Add in the tomato paste, crushed tomatoes, Italian seasonings, sugar, red chili flakes, salt and pepper. Let the sauce simmer for 10-15 minutes until the sauce thickens a bit. Remove the saucepan from the heat and add the fresh basil leaves and set aside.
Grease a baking dish and set aside.
Season the chicken with onion powder, salt and pepper.
Whisk the eggs in a wide bowl. To a separate bowl combine seasoned bread crumbs and parmesan cheese and keep it ready.
Dredge the chicken in flour and then egg and then to the breadcrumbs mixture.
Deep fry or shallow fry the chicken until crispy and golden on both the sides.
Place the fried chicken breasts in a baking dish. Spread about 2 tablespoons of marinara sauce over each fried chicken breast. Top with mozzarella cheese slices. Bake for 12-15 minutes until the cheeses are melted and bubbling.
Garnish the crispy chicken parmesan with fresh basil and serve.
It’s easy to double or triple this recipe.
Serve leftover marinara over pasta or freeze for later use.
Red chili flake adds a bit of heat to the marinara but can be omitted.
Sugar helps to cut the acid in tomato sauce but you can leave it out.
Slice whole chicken breasts in half lengthwise to form two pieces.
If your chicken pieces are of uneven thickness, pound them slightly.
Dry the chicken well before dredging and coating in eggs and breadcrumbs.
Add a little panko to the breadcrumb mixture for even more crunch.
Don’t crowd the pan when pan frying the chicken. Cook in batches if needed.