Name: D'Agnese's at White Pond Akrons Chicken Parmigiana Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 pieces boneless skinless chicken breasts; 1.5 tsp salt; 1 tsp black pepper; 1 cup all-purpose flour; 2 pieces large eggs; 2 tbsp milk; 1.5 cups plain breadcrumbs (or panko); 0.5 cup grated Parmesan cheese; 1 tsp dried Italian seasoning; 0.5 tsp garlic powder; 0.5 cup vegetable oil (for frying); 2 tbsp olive oil; 1 pieces yellow onion, finely chopped; 3 cloves garlic cloves, minced; 28 oz crushed tomatoes (canned); 1 tbsp tomato paste; 1 tsp dried oregano; 1 tsp dried basil; 0.5 tsp sugar (optional, to balance acidity); 1 tsp salt; 0.5 tsp black pepper; 0.25 tsp red pepper flakes (optional); 2 cups mozzarella cheese, sliced or shredded; 0.5 cup grated Parmesan cheese; 8 leaves fresh basil leaves (for garnish)

Method

For the chicken

Prepare and pound

Pat the 4 chicken breasts dry. If breasts are thick, slice each horizontally to make 2 cutlets or place between plastic wrap and gently pound with a meat mallet to an even thickness about 1/2 inch (1.2 cm). Season both sides with 1 1/2 tsp salt and 1 tsp black pepper.

Set up dredging stations

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

Dredge the chicken

Working one piece at a time: coat each cutlet first in flour (shake off excess), then dip into the egg mixture, letting excess drip off, then press into the breadcrumb mixture until well coated. Place coated cutlets on a plate.

Pan-fry the cutlets

In a large skillet over medium-high heat add 1/2 cup vegetable oil and heat until shimmering (about 350°F / 175°C or until a breadcrumb sizzles on contact). Fry cutlets in batches 3–4 minutes per side until golden brown and cooked through (internal temperature 160–165°F / 71–74°C). Transfer to a paper towel-lined plate to drain. Reduce heat if the oil browns too quickly; add more oil between batches if needed.

For the sauce

In a medium saucepan heat 2 tbsp olive oil over medium heat. Add the finely chopped onion and sauté 5–7 minutes until softened and translucent. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant.

Add the 28 oz crushed tomatoes and 1 tbsp tomato paste, stirring to combine. Stir in 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp sugar (if using) and 1/4 tsp red pepper flakes (if using). Bring to a gentle simmer, then reduce heat to low and simmer uncovered 15–20 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning.

Assemble and bake

Preheat the oven to 400°F (200°C). Lightly spoon some sauce into the bottom of a 9x13-inch baking dish to prevent sticking (about 1/2 to 1 cup). Arrange the fried chicken cutlets in a single layer in the dish.

Spoon 1/3 to 1/2 cup of the warm tomato sauce over each cutlet, spreading gently to cover but not drenching. Top each cutlet with approximately 1/2 cup shredded or sliced mozzarella (divide the 2 cups evenly) and sprinkle the remaining 1/2 cup grated Parmesan evenly over the top.

Bake in the preheated oven 12–15 minutes until cheese is melted and bubbling and chicken reaches 165°F (74°C). For a golden-brown cheese crust, switch the oven to broil on high for 1–2 minutes—watch closely to prevent burning.

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