Chicken Parmigiana Recipe

Prepare and pound chicken

Trim any excess fat from the chicken breasts. Place each breast between two sheets of plastic wrap or in a heavy resealable bag and gently pound to an even thickness of about 1/2 inch using a meat mallet or rolling pin. This ensures even cooking.

Season both sides of each flattened breast with 3/4 tsp kosher salt and 1/4 tsp freshly ground black pepper (divide the salt and pepper listed in ingredients across the 4 breasts).

Set up dredging station

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, dried Italian seasoning, paprika, and a pinch of salt and pepper.

Dredge the chicken

Working one at a time: coat a breast in flour shaking off excess, dip into the egg mixture allowing excess to drip, then press into the breadcrumb mixture until well coated. Place coated breasts on a wire rack and let rest 10 minutes — this helps the breading adhere.

Pan-fry

Heat a large skillet over medium heat and add the neutral oil and optional butter. When oil shimmers (about 350°F if using a thermometer), add the cutlets without crowding. Fry 3–4 minutes per side until golden brown and crisp (internal temperature will be ~150°F). Transfer to a paper towel-lined plate or a clean wire rack.

Make the sauce

While chicken rests, heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. Stir in the tomato paste and cook 1 minute.

Add the crushed tomatoes, dried oregano, the remaining 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp sugar (if using). Bring to a gentle simmer, lower heat and simmer uncovered 10–15 minutes to thicken slightly. Stir in chopped fresh basil at the end.

Assemble for baking

Preheat oven to 425°F (220°C). Spoon a thin layer (about 1/2 cup total) of the warm tomato sauce into the bottom of a baking dish large enough to hold all cutlets snugly. Place the fried chicken breasts in the dish. Spoon about 1/3 to 1/2 cup sauce over each breast, spreading to cover but not drenching. Top each with 1/2 cup shredded mozzarella (or a 1/4” slice each) and a tablespoon of grated Parmesan.

Bake to finish

Bake in the preheated oven 8–12 minutes until cheese is melted and bubbling and chicken reaches an internal temperature of 165°F. For a browned cheese finish, switch to broil for 1–2 minutes watching carefully to avoid burning.

Remove the dish from the oven and let rest 3–5 minutes. Garnish with fresh basil leaves and a sprinkle of red pepper flakes if desired. Serve each cutlet with a lemon wedge on the side.

Recommended accompaniments: pasta tossed with a little of the reserved sauce, a simple green salad, or garlic bread.