Chicken Parmigiana Recipe

Prepare chicken

If the breasts are thick, butterfly or pound to an even thickness about 1/2 inch. Pat dry with paper towels. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.

Set up dredging stations

Place the flour in a shallow dish. In a second shallow dish, whisk the eggs with the milk until combined. In a third shallow dish, combine the breadcrumbs, 1/2 cup grated Parmesan, 1 tsp dried Italian seasoning, and 1/2 tsp garlic powder.

Dredge chicken

Working one piece at a time: lightly coat a chicken breast in flour, shake off excess, dip into the egg mixture allowing excess to drip off, then press firmly into the breadcrumb mixture to fully coat. Place on a wire rack and repeat with remaining pieces.

Pan-fry chicken

Heat a large skillet over medium-high heat and add 1/2 cup olive oil and 1 tbsp butter. When the fat is hot (shimmering but not smoking), add the cutlets in a single layer without crowding (work in batches if necessary). Fry until golden brown, about 3-4 minutes per side. Transfer to a paper towel-lined plate or a wire rack set over a baking sheet to drain. The cutlets should be cooked through but not fully topped and baked yet (internal temp ~155-160°F).

Make the tomato sauce

Heat 2 tbsp extra-virgin olive oil in a medium saucepan over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook 30-60 seconds until fragrant.

Stir in the tomato paste and cook 1 minute, then add the crushed tomatoes, dried oregano, dried basil, red pepper flakes, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp sugar (optional). Bring to a simmer, reduce heat to low, and cook gently for 15-20 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning.

Preheat oven

Preheat the oven to 425°F (220°C). Lightly oil or spray a 9x13-inch baking dish or use an ovenproof skillet large enough to hold the cutlets in a single layer.

Assemble chicken parm

Spread about 1 cup of the tomato sauce on the bottom of the prepared baking dish. Arrange the fried chicken cutlets in a single layer on top of the sauce. Spoon 1/2 cup sauce over each cutlet (or enough to lightly cover each). Top each with equal portions of mozzarella (about 2 oz per piece) and sprinkle the 1/4 cup grated Parmesan over everything.

Bake

Bake in the preheated oven until the cheese is melted and bubbly and the chicken reaches an internal temperature of 165°F, about 12-15 minutes. For a golden-brown top, switch to broil on high for 1-2 minutes while watching closely.

Rest and garnish

Remove from oven and let rest 3-5 minutes. Garnish with fresh basil leaves. Serve hot.