Parmigiana Recipe

Heat 2 tablespoons extra virgin olive oil in a medium saucepan over medium heat until shimmering.

Add the finely chopped onion and a pinch of salt. Sauté, stirring occasionally, until the onion is translucent and beginning to soften, about 5–7 minutes.

Stir in the minced garlic and cook for 30–45 seconds until fragrant, taking care not to brown the garlic.

Add the tomato paste, stir and cook 1 minute to deepen flavor.

Pour in the crushed tomatoes, then add dried oregano, red pepper flakes, sugar (if using), 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir to combine.

Bring the sauce to a gentle simmer, then reduce heat to low. Simmer uncovered for 20–25 minutes, stirring occasionally, until slightly thickened.

Taste and adjust seasoning (salt, sugar, red pepper) as needed. Stir in the torn fresh basil leaves at the end and remove from heat. Keep warm until ready to assemble.

Place each chicken breast between two sheets of plastic wrap and 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 the flattened chicken with 2 teaspoons kosher salt and 1 teaspoon black pepper.

Set up a breading station: one shallow bowl with flour, one bowl with the 2 eggs beaten together with 1 cup whole milk, and one shallow plate with the breadcrumbs mixed with 1/2 cup grated Parmesan and 1 teaspoon dried Italian seasoning.

Dredge each chicken piece in flour, shaking off excess, then dip into the egg-milk mixture, letting excess drip off, then press into the breadcrumb mixture until well coated. Repeat for all pieces.

In a large skillet, heat 1/2 cup olive oil over medium-high heat until shimmering but not smoking. Add the breaded cutlets (work in batches to avoid crowding) and cook 3–4 minutes per side until golden brown and crisp. Transfer to a paper towel-lined plate to drain. The internal temperature should be about 155–160°F (it will finish cooking in the oven).

Preheat the oven to 400°F (200°C). Spread about 1/2 cup of the warm tomato sauce in the bottom of a 9x13-inch baking dish to prevent sticking.

Place the browned chicken cutlets in the dish, spoon 1/3 to 1/2 cup tomato sauce over each cutlet (enough to cover the top), then top each with an equal portion of the mozzarella (about 2 oz per piece). Sprinkle a little extra grated Parmesan over the mozzarella if desired.

Bake in the preheated oven for 10–12 minutes, until the cheese is fully melted and bubbly and the chicken reaches an internal temperature of 165°F. If you want the cheese browned and slightly crisp on top, finish with 1–2 minutes under the broiler—watch closely to avoid burning.

Remove from oven and let rest 3–5 minutes. Garnish with fresh basil leaves.

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt.

Add 12 oz linguine and cook according to package instructions until al dente (usually 8–10 minutes). Reserve 1/2 cup pasta cooking water before draining.

Drain the pasta and return to the pot. Add 1/2 cup warm tomato sauce (from the sauce batch) and 1 tablespoon extra virgin olive oil; toss to coat. If the pasta seems dry, add up to the reserved 1/2 cup cooking water, a few tablespoons at a time, until the sauce lightly coats the linguine.

Taste and adjust seasoning. Portion linguine onto plates and place a chicken Parmigiana cutlet on top of each bed of linguine. Spoon additional warm tomato sauce around/over as desired and serve immediately.