Name: Aurora Italianas CHICKEN PARMESAN Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 pieces organic boneless skinless chicken breasts; 1.5 tsp kosher salt; 1 tsp black pepper; 1 cups all-purpose flour; 2 pieces large eggs; 0.25 cups whole milk; 1.5 cups plain breadcrumbs (or panko for extra crunch); 0.5 cups grated Parmesan cheese; 1 tsp dried Italian seasoning; 0.5 tsp garlic powder; 3 tbs extra-virgin olive oil; 1 tbs unsalted butter; 1 tbs extra-virgin olive oil; 0.5 cups yellow onion, finely chopped; 2 cloves garlic, minced; 1 tbs tomato paste; 14 oz crushed tomatoes (canned); 0.25 cups chicken stock; 0.5 tsp dried oregano; 0.125 tsp red pepper flakes; 0.5 tsp sugar; 0.5 tsp salt; 0.25 tsp black pepper; 2 tbs fresh basil, chopped (optional); 8 slices havarti cheese, sliced (or thickly shaved); 0.5 cups mozzarella cheese, shredded (optional for extra melt); 0.25 cups additional grated Parmesan; 2 tbs fresh parsley, chopped (for garnish); 4 pieces lemon wedges (optional)

Method

Chicken & Breading

Prepare chicken

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

Set up breading stations

Place flour in a shallow dish. In a second shallow dish, whisk eggs with whole milk until combined. In a third shallow dish, mix breadcrumbs, grated Parmesan, Italian seasoning, and garlic powder.

Bread the chicken

Dredge each breast in flour, shaking off excess. Dip into the egg wash, letting excess drip off, then press firmly into the breadcrumb mixture to coat both sides. Place breaded cutlets on a wire rack and let rest 10 minutes to help coating adhere.

Pan-frying

Fry until golden

Preheat a large skillet over medium-high heat. Add 3 tbs olive oil and 1 tbs butter. When butter foams and oil shimmers, add breaded cutlets (work in batches if needed). Fry 3-4 minutes per side until deep golden brown. Transfer to a paper towel–lined tray or wire rack. Adjust heat to avoid burning; add more oil between batches if necessary.

Palomino Sauce (Tomato-based mild sauce)

Saute aromatics

In a medium saucepan, heat 1 tbs olive oil over medium heat. Add the chopped onion and cook until translucent, 4–5 minutes. Add minced garlic and tomato paste and cook 1 minute, stirring, until fragrant and the paste darkens slightly.

Build the sauce

Add the crushed tomatoes, chicken stock, oregano, red pepper flakes, sugar, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer, then reduce heat and simmer gently 12–15 minutes to thicken slightly. Taste and adjust seasoning. Stir in chopped basil off heat.

Assembly & Finish

Preheat oven

Preheat oven to 400°F (200°C). Lightly oil or use a nonstick baking dish large enough to fit cutlets in a single layer.

Assemble chicken parmesan

Spread a thin layer (about 1/3 cup total) of palomino sauce over the bottom of the baking dish. Arrange the fried cutlets in the dish. Spoon about 1/3 to 1/2 cup palomino sauce over each cutlet (enough to coat but not drown). Top each with 2 slices of havarti (or enough to cover) and a sprinkle of shredded mozzarella and additional grated Parmesan.

Bake to melt and finish

Bake in the preheated oven 8–12 minutes until cheese is melted and slightly bubbly and internal chicken temperature reaches 165°F (74°C). If you want browned cheese, place under broiler for 1–2 minutes—watch carefully to prevent burning.

Serve

Remove from oven and let rest 3 minutes. Garnish with chopped parsley and serve with lemon wedges on the side. Offer extra palomino sauce at the table. Suggested accompaniments: spaghetti tossed with remaining sauce, garlic sautéed greens, or a simple salad.

Chicken Parmesan Recipe