Name: Allettante restaurants Chicken Parmigiana Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 each boneless skinless chicken breasts; 1 tsp salt; 0.5 tsp black pepper; 0.5 tsp garlic powder; 0.75 cups all-purpose flour; 2 each large eggs; 2 tbs whole milk; 1.5 cups plain breadcrumbs (or panko); 0.25 cups grated Parmesan cheese; 1 tsp dried Italian seasoning; 4 tbs olive oil (for frying); 2 cups marinara sauce (store-bought or homemade); 8 oz fresh mozzarella, sliced or shredded; 0.25 cups additional grated Parmesan cheese; 8 each fresh basil leaves; 1 tbs unsalted butter; 0.5 each lemon (optional, for serving)

Method

Chicken

Prepare and pound chicken

Pat the 4 chicken breasts dry. Slice horizontally if very thick to make 4 evenly sized cutlets (or butterfly and pound). Place each breast between two pieces of plastic wrap or in a large zip bag and pound gently with a meat mallet or rolling pin to an even thickness of about 1/2 inch.

Season both sides of each cutlet evenly with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp garlic powder. Set aside.

Breading

Set up breading station

Arrange three shallow bowls or plates: bowl 1 with 3/4 cup flour, bowl 2 with 2 eggs beaten with 2 tbsp milk, bowl 3 with 1.5 cups breadcrumbs mixed with 1/4 cup grated Parmesan and 1 tsp dried Italian seasoning.

Dredge each seasoned chicken cutlet first in flour (shake off excess), then dip into the egg wash, letting excess drip off, then press into the breadcrumb mixture to coat thoroughly. Set breaded cutlets on a wire rack while heating oil.

Pan-fry the cutlets

Heat a large skillet over medium-high heat and add 4 tbsp olive oil and 1 tbsp unsalted butter. When the oil is shimmering and butter is foaming, add cutlets (work in batches if necessary) and fry 3-4 minutes per side, until golden brown and just cooked through (internal temperature about 155-160°F / 68-71°C since they will finish in the oven). Transfer fried cutlets to a paper towel-lined plate or wire rack.

Sauce & Cheese

Preheat oven and prepare baking dish

Preheat oven to 425°F (220°C). Spread about 1/2 cup of the marinara sauce in the bottom of a 9x13-inch (or similarly sized) baking dish to prevent sticking.

Arrange the fried chicken cutlets in the baking dish on top of the sauce. Spoon remaining marinara (about 1.5 cups) over each cutlet, using enough to lightly cover the top but not drown the breading.

Top each sauced cutlet with about 2 oz (roughly 1/4 cup) fresh mozzarella (use slices or shredded) and sprinkle a little of the additional 1/4 cup grated Parmesan over each.

Bake in the preheated oven 8-10 minutes, or until the cheese is melted and bubbly and chicken reaches 165°F (74°C). If you want a golden brown cheese top, switch the oven to broil for 1-2 minutes while watching carefully.

Remove from oven and let rest 3-5 minutes. Garnish with fresh basil leaves torn or chiffonade on top.

Finishing

If desired, squeeze the optional half lemon over the chicken just before serving to brighten flavors. Serve immediately with pasta, a salad, or roasted vegetables.

Leftovers: cool and refrigerate in an airtight container up to 3 days. Reheat in a 350°F (175°C) oven until warmed through to preserve crisping.