Chicken Parmigiana Recipe

Pound and season

Place each chicken breast between two pieces of plastic wrap or in a large zip-top bag. Using a meat mallet or rolling pin, pound to an even thickness about 1/2 inch thick. Pat breasts dry with paper towels, then season both sides with 2 tsp kosher salt and 1 tsp freshly ground black pepper.

Set up breading station

Place the 1.5 cups flour in a shallow dish. In a second shallow bowl whisk together 3 eggs and 1/2 cup whole milk until combined. In a third shallow dish combine 2 cups plain breadcrumbs, 1/2 cup grated Pecorino/Parmesan, 1 tsp dried Italian seasoning and 1/2 tsp garlic powder; stir to combine.

Dredge chicken

Working one piece at a time: dredge a breast in flour, shaking off excess; dip into egg mixture, allowing excess to drip; press into breadcrumb mixture until evenly coated. Place coated breasts on a wire rack set over a sheet pan. Repeat with remaining breasts.

In a large sauté pan or medium saucepan heat 2 tbsp extra-virgin olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5–7 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.

Stir in the tomato paste and cook 1 minute. Add the 48 oz crushed tomatoes, 1 tsp granulated sugar, 1 tsp dried oregano, 1/4 tsp red pepper flakes, 1.5 tsp kosher salt and 1/2 tsp black pepper. Bring to a gentle simmer, then reduce heat to low. Simmer, partially covered, for 20–25 minutes, stirring occasionally until sauce thickens slightly.

Taste and adjust seasoning. Stir in torn fresh basil leaves during the last 2 minutes of cooking. Keep warm while you cook the chicken.

In a large skillet heat 1 cup olive oil and 2 tbsp unsalted butter over medium-high heat until shimmering but not smoking. Working in batches (do not crowd the pan), add breaded chicken breasts and fry until golden brown and crisp, about 3–4 minutes per side. Use tongs to transfer to a wire rack set over a sheet pan to drain. Repeat with remaining breasts, adding more oil if necessary. The internal temperature should reach at least 155°F (it will finish cooking in the oven).

Preheat oven to 425°F (220°C). Arrange the fried chicken breasts in a single layer in one or two large shallow baking dishes (or hotel pans for catering). Spoon about 1/3 to 1/2 cup warm tomato sauce over each breast, spreading to cover most of the top.

Top each sauced breast with 3–4 oz (about 4 oz) shredded or sliced low-moisture mozzarella and then sprinkle each with about 2 tbsp grated Parmesan. For a catering batch, maintain consistent portions (about 4 oz mozzarella and 2 tbsp Parmesan per breast).

Bake in the preheated 425°F oven until cheese is melted, bubbling and lightly golden, and internal temperature of chicken reaches 165°F, about 8–12 minutes depending on oven and thickness.

If you prefer a browned top, switch the oven to broil for 1–2 minutes, watching closely to avoid burning.

Remove chicken from oven and let rest 3–5 minutes. Garnish each portion with fresh basil leaves and an extra sprinkle of grated Parmesan.

If serving with pasta: toss 2 lbs cooked al dente spaghetti with a few ladles of reserved warm tomato sauce, portion onto plates or catering trays, and place a chicken parmigiana on top or alongside. Serve immediately.

Leftovers: cool quickly, refrigerate within 2 hours in airtight containers for up to 3 days or freeze portions for up to 3 months.