Crispy Chicken Parmesan

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  2 Egg, Whole, Large(88g)
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  1 tbsp Garlic
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  2 tbsp Parsley, Fresh
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  0.3 tsp 1/4 teaspoon salt and pepper (to season)
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  1 tsp Onion powder
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  3 Chicken Breast, Boneless Skinless(816g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 cup Bread Crumbs, Panko, Dry
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  0.5 cup Bread Crumbs, Dry, Plain
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  1 tsp Garlic powder
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  0.5 cup Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 Yellow Onion(110g)
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  14 oz Tomato Passata (Tomato Puree), Canned
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  0.3 tsp 1/4 teaspoon salt (to taste)
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  0.3 tsp 1/4 teaspoon black pepper (to taste)
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  1 tsp Italian seasoning
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  1 tsp 1 teaspoon sugar (optional)
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  8 oz Mozzarella Cheese

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  0.3 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  2 tbsp Basil, Fresh

Instructions

1. 1Whisk together the large eggs, fresh garlic, fresh parsley, onion powder, salt, and pepper in a shallow dish. Add the chicken breasts and rotate to evenly coat. Cover with plastic wrap and marinate for at least 15 minutes.
2. 2While chicken marinates, heat olive oil in a medium pot over medium-high heat. Add the diced onion and cook 3–4 minutes until softened and translucent. Add the minced fresh garlic and cook 30 seconds until fragrant. Stir in the tomato paste, Italian seasoning, salt, pepper, and sugar. Reduce heat to medium-low, cover, and simmer 8–10 minutes until slightly thickened; set sauce aside.
3. 3Mix the panko bread crumbs, plain dry bread crumbs, grated Parmesan, and garlic powder together in a shallow bowl.
4. 4Remove the chicken from the marinade and coat thoroughly in the bread crumb mixture, pressing gently so crumbs adhere. Heat olive oil in a large skillet over medium-high heat until shimmering. Working in batches if needed, fry the chicken 4–5 minutes per side until golden brown and crispy, then transfer to a plate.
5. 5Preheat oven to 430°F and lightly grease a baking dish. Transfer the fried chicken to the baking dish. Top each breast with the tomato sauce, then part-skim mozzarella slices and grated Parmesan.
6. 6Bake at 430°F for 15–20 minutes until the cheese is bubbling and melted and the internal temperature of the chicken reaches 165°F.
7. 7Top with fresh basil and let cool slightly.
8. 8Divide evenly into 6 airtight containers while hot. Store in the refrigerator for up to 4 days.