Chicken Parmigiana Recipe

Prep and pound

Trim any fat from the chicken breasts. Place each breast between two pieces of plastic wrap or in a resealable bag and pound with a meat mallet or heavy skillet until uniformly about 1/2 inch (1.2 cm) thick. This ensures even cooking.

Season both sides of each flattened breast with 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tsp garlic powder (divide evenly).

Set up breading stations

Place the 3 tbs flour in a shallow dish. In a second dish, whisk the 2 eggs with 2 tbs milk until combined. In a third shallow dish, combine 1.5 cups breadcrumbs, 1/2 cup grated Parmesan, and 1 tsp dried Italian seasoning.

Bread the chicken

Working with one breast at a time: Dredge in flour, shaking off excess, dip into the egg mixture, then press into the breadcrumb mixture until evenly coated. Place breaded cutlets on a wire rack or plate and allow to rest 5–10 minutes so coating adheres.

Pan-fry

Heat a large skillet over medium-high heat and add about 6 tbs oil (enough to coat the bottom ~1/8–1/4 inch). When oil shimmers (about 350°F if using a thermometer), add 2 cutlets without crowding. Fry 3–4 minutes per side until golden brown and internal temperature reaches ~150°F (it will finish in the oven). Transfer to a paper-towel lined plate and repeat with remaining cutlets, adding more oil if needed.

Make the tomato sauce

While frying or before assembling, heat 1 tbs extra-virgin olive oil in a medium saucepan over medium heat. Add the 3 minced garlic cloves and cook 30–45 seconds until fragrant (do not let brown). Add the 28 oz crushed tomatoes, 1 tbs tomato paste, 1 tsp dried oregano, 1/4 tsp red pepper flakes (optional), 3/4 tsp salt, 1/4 tsp black pepper, and 1/2 tsp sugar (if using). Stir to combine.

Bring sauce to a gentle simmer, reduce heat to low, and simmer uncovered 12–15 minutes, stirring occasionally, until slightly reduced and flavors meld. Stir in the chopped basil leaves at the end and remove from heat.

Preheat oven

Preheat the oven to 425°F (220°C). Lightly oil a baking dish or use a rimmed baking sheet.

Assemble chicken parmigiana

Spread a thin layer (about 1/2 cup) of the warm tomato sauce across the bottom of the baking dish to prevent sticking. Arrange the fried chicken cutlets in a single layer. Spoon about 1/3 to 1/2 cup sauce over each cutlet, spreading slightly. Divide the shredded mozzarella (about 1/2 cup per cutlet) evenly over each piece, then sprinkle with the 1/4 cup grated Parmesan.

Bake

Bake in the preheated oven 8–12 minutes, until cheese is melted and bubbly and internal temperature of chicken reaches 165°F (74°C). For a lightly browned top, switch oven to broil on high for 1–2 minutes—watch closely to avoid burning.

Finish and serve

Remove from oven, let rest 3–4 minutes. Garnish with fresh basil leaves. Serve hot over cooked pasta, polenta, or with a side salad and extra sauce on the side.