I need your help with Classic Chicken Parm

Hi everyone,
I have search high, low, and in the middle for a Classic Chicken Parmesan recipe - and by classic I mean thinly pounded, breaded chicken breasts, no smoked cheeses, must us parm and mozz cheeses, baked at the end to a crusty top, fresh herbs, Italian taste, beautiful tomato sauce, the whole nine yards.

I tried Emeril’s classic recipe from the FoodNetwork site, and it was awful. I seasoned the breasts with Emeril’s Essence (his directive), and it tasted so smokey, it was like eating barbqued chicken with tomato sauce on top. He also called for smoked mozzarella, and it was a bloomin’ smoke fest.

I need a classic, Italian style, breaded, baked, crusty-cheese-on-top Chicken Parmesan recipe.
My recipe search has been going on for 3 days now.
Can anybody help me?!
thanks in advance.

You can try this one.

Chicken Parmigiana

1 pound very thinly pounded chicken breasts
1 onion, minced
2 garlic cloves, minced
6 tbsp olive oil
2 1/2 cups tomatoes (one 1 pound 3 ounce can)
1 1/4 tsp salt
1/4 tsp pepper
1 (8 ounce) can tomato sauce
Dash of dried oregano
1/4 cup fine dried bread crumbs
Grated Parmesan cheese
Flour
1 egg, beaten
1/2 pound mozzarella cheese, sliced

Cut the chicken into serving pieces. Cook onion and garlic in 3 tbsp olive oil for 5 minutes. Add tomatoes broken with a fork; add salt and pepper. Simmer uncovered for 10 minutes. Add tomato sauce and oregano. Simmer for 20 minutes longer. Combine the bread crumbs and 1/4 cup grated Parmesan cheese. Dip the chicken in the flour and pat off excess. Dip the chicken into the beaten egg, and then into the crumb mixture. Brown in 3 tbsp olive oil in a skillet. Transfer the chicken to a shallow baking dish. Pour about 2/3 of sauce over the chicken, top with mozzarella, and then the remaining sauce. Sprinkle with more grated Parmesan cheese. Bake in a preheated 375 degree F oven for 30 minutes.
Serves four.

Let us know how it comes out.

I don’t measure - so I hope this helps -

every Italian family has their own way of making their spaghetti sauce (or red gravy as many call it) - it’s a matter of finding out how you want to make yours - fresh or canned tomatoes, tomato sauce, tomato paste, tomato puree (or a combination of two or more) - seasoned with salt, pepper, garlic, parsley, basil, marjoram, etc. also if you want a marinara type sauce or a thick sauce - and also if you are adding meat to the sauce, etc. I don’t use oregano in my sauce - but as with anything - spices and herbs are to your liking. Some add onion etc. it’s all preference.

for the chicken - pound the breasts the thickness you want, dip in beaten egg and the coating of flour, salt, pepper, parsley, fresh grated Pecorino Romano (you can use Parmesan - we prefer the PR) and repeat the process of egg and coating - skillet fry until done in a bit of olive oil and garlic - place on baking sheet and top with cheese (sliced or grated - mozzarella or provolone, or a nice Italian blend of mozzarella, provolone, Asiago, fontinella - gives it a nice touch) and drizzle sauce over - place in the oven just long enough to melt the cheese. I place the cheese on the chicken then top with sauce - that’s the way we’ve done it for generations - but like I said - every Italian family has their way of doing things - and of course - we all say WE are the ones that are right! LOL

Emeril has good spice mixes - they just aren’t Italian and won’t work

Anytime I want to add a little crispy-ness on the top, I cook it like directed but the last five minutes or so I put it on broil, it does amazing things to parmesean topping, and gives it that perfect little crisp.

I love Italian but it MUST be cooked in a traditional way, not Americanized. You might want to check out the recipes from America’s Test Kitchen (that is the PBS TV series). All of their recipes are made dozens of times in their test kitchen and they have a great variety of Italian recipes. Every one that I have tried is delicious and I go there for special recipes that I want to turn out right the first time.

Thank you to everyone who responded to my request for a Classic Chicken Parmesan recipe. You all had something valuable to add to the mix, and I appreciate it.
I copied and pasted lvdkeyes recipe to a Word Doc (I am visual, so must have it “in my face” in order to act on it), printed it, and now plan to make it in the near future - I will let you know how it turns out.
I also checked out the site recommended by Virgo2249, America’s Test Kitchen, and found a video that sounds like what I am looking for.
thanks again,
A