Name: Chimney Rock Inns Chicken Parmigiana* Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 each boneless skinless chicken breasts; 1 tsp kosher salt; 1 tsp black pepper; 1 cup all-purpose flour; 2 each large eggs; 2 tbs whole milk; 1.5 cups plain breadcrumbs (or panko); 0.5 cup grated Parmesan cheese; 1 tsp dried Italian seasoning; 0.5 tsp garlic powder; 4 tbs olive oil; 2 tbs unsalted butter; 1 tbs extra-virgin olive oil; 0.5 each yellow onion, finely chopped; 2 cloves garlic, minced; 28 oz crushed tomatoes (canned); 1 tbs tomato paste; 1 tsp dried oregano; 0.25 tsp red pepper flakes; 0.75 tsp salt; 0.5 tsp black pepper; 0.5 tsp sugar (optional, to balance acidity); 2 tbs fresh basil leaves, chopped (optional); 8 oz mozzarella cheese, shredded; 0.25 cup grated Parmesan cheese; 4 leaves fresh basil leaves for garnish; 12 oz cooked spaghetti or your choice of pasta (optional, for serving); 0.5 each lemon (optional, for slicing)

Method

For the sauce

Sweat aromatics

Heat 1 tablespoon extra-virgin olive oil in a medium saucepan over medium heat. Add the finely chopped onion and a pinch of salt; cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.

Build sauce

Stir in the tomato paste and cook 1 minute. Add the crushed tomatoes, dried oregano, red pepper flakes, 3/4 teaspoon salt, 1/2 teaspoon black pepper and 1/2 teaspoon sugar (if using). Stir to combine.

Simmer

Bring sauce to a gentle simmer, reduce heat to low, and simmer uncovered for 15–20 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Stir in chopped fresh basil off the heat. Keep warm while preparing the chicken.

For the chicken

Pound and season

Place each chicken breast between two sheets of plastic wrap or in a resealable bag. Using a meat mallet or rolling pin, pound to an even thickness about 1/2 inch thick. Pat dry with paper towels and season both sides with 1 teaspoon kosher salt and 1 teaspoon black pepper.

Set up breading station

Place the flour in a shallow dish. In a second shallow bowl whisk together the 2 eggs and 2 tablespoons whole milk. In a third shallow bowl combine 1 1/2 cups breadcrumbs, 1/2 cup grated Parmesan, 1 teaspoon dried Italian seasoning and 1/2 teaspoon garlic powder.

Bread the chicken

Dredge each seasoned chicken breast lightly in flour and shake off excess. Dip into the egg mixture, letting excess drip off, then press into the breadcrumb mixture, coating thoroughly and pressing to adhere. Set breaded cutlets on a plate.

Pan-fry

Heat a large skillet over medium heat and add 4 tablespoons olive oil and 2 tablespoons unsalted butter. When hot and shimmering (but not smoking), add breaded chicken cutlets in a single layer without crowding—cook in batches if needed. Fry until golden brown and crisp, about 3–4 minutes per side. Transfer to a paper-towel-lined plate to drain.

For assembly and finishing

Preheat oven

Preheat the oven to 425°F (220°C). Lightly oil a baking dish or rimmed sheet large enough to hold the cutlets in a single layer.

Assemble

Spread a thin layer (about 1/2 to 3/4 cup) of the warm tomato sauce in the bottom of the baking dish. Arrange the fried chicken cutlets in the dish. Spoon about 1/3 to 1/2 cup sauce over each cutlet (enough to coat but not drown). Sprinkle each with shredded mozzarella (about 2 oz per cutlet) and a light dusting of the 1/4 cup grated Parmesan.

Bake to melt

Bake in the preheated oven until cheese is melted and bubbly and starts to brown lightly at the edges, about 8–12 minutes. If you want a more browned top, place under the broiler for 1–2 minutes—watch carefully to avoid burning.

Serve

Remove from oven and let rest 2–3 minutes. Garnish with fresh basil leaves and a squeeze of lemon if desired. Serve over cooked spaghetti or pasta tossed with remaining sauce, or alongside a simple salad.