Pollo Alla Parmigiana Recipe

1. butterfly and pound

If breasts are thick, slice each breast horizontally to make two cutlets or place each between plastic wrap and gently pound with a meat mallet to 1/2 inch thickness. Pat dry with paper towels.

2. Season both sides of each chicken cutlet with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper (from the ingredients).

3. set up dredging stations

Set out three shallow dishes: one with the flour, one with beaten eggs mixed with 2 tablespoons milk, and one with breadcrumbs mixed with 1/2 cup grated Parmesan, garlic powder, 1 tsp dried oregano, 1/2 tsp kosher salt, and remaining 1/2 tsp black pepper.

4. Working one piece at a time, dredge each cutlet in flour (shake off excess), dip into the egg mixture, then press into the breadcrumb mixture to evenly coat both sides. Place breaded cutlets on a plate.

5. Heat a large skillet over medium heat and add about 1/4 cup olive oil. When oil shimmers (about 325–350°F surface temp), add 2 cutlets without crowding. Cook 3–4 minutes per side until golden brown and crust is set. Transfer to a paper towel–lined plate. Add remaining 1/4 cup oil if needed and fry remaining cutlets. They do not need to be fully cooked through — they will finish in the oven.

6. Preheat the oven to 400°F (200°C). Spread 1/2 cup of marinara sauce in the bottom of a 9x13-inch baking dish or ovenproof skillet to prevent sticking.

7. Arrange the fried chicken cutlets in a single layer in the dish. Spoon about 1/3 to 1/2 cup marinara over each cutlet (use remaining sauce evenly across cutlets).

8. Top each sauced cutlet with slices of fresh mozzarella (about 2 oz per cutlet) and sprinkle the extra 2 tablespoons grated Parmesan evenly over all.

9. Bake in the preheated oven for 12–15 minutes, until the internal temperature of the chicken reaches 165°F (74°C) and the cheese is melted and starting to brown.

10. If you want a more browned, bubbly top, switch the oven to broil for 1–2 minutes — watch carefully to avoid burning.

11. Remove the dish from the oven and let rest 3–4 minutes. Top each cutlet with 1–2 fresh basil leaves and a pinch of chopped parsley if using. Sprinkle red pepper flakes to taste for heat.

12. Serve the Pollo Alla Parmigiana hot with remaining marinara on the side or over pasta, and additional grated Parmesan passed at the table.