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Chicken Parmigiana Recipe

Name: Dal Granos Chicken Parmigiana Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 each boneless skinless chicken breasts; 1.5 tsp kosher salt; 1 tsp black pepper, freshly ground; 1 cup all-purpose flour; 2 each large eggs; 2 tbsp whole milk; 1.5 cups Italian-style breadcrumbs (or Panko mixed with dried herbs); 0.5 cup grated Parmesan (for coating); 0.5 cup olive oil (for frying); 2 tbsp unsalted butter (optional, for frying); 2 tbsp extra-virgin olive oil; 1 each yellow onion, finely diced; 3 each garlic cloves, minced; 28 oz crushed tomatoes (canned); 2 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; 6 leaves fresh basil leaves, torn (optional, for finish); 12 oz fresh mozzarella, sliced or torn; 0.75 cup grated Parmigiano-Reggiano; 0.5 cup shredded mozzarella (optional, for extra melt); 2 tbsp fresh parsley, chopped (for garnish)

Inspired by Dal Grano

Time55m

Serves4

Tomato sauce, Mozzarella, Parmeggiano

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Ingredients

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Chicken

4 each boneless skinless chicken breasts

1 1/2 tsp kosher salt

1 tsp Black pepper, freshly ground

1 cup 00 bread flour

2 each Large eggs

2 tbsp whole milk

1 1/2 cups Italian-style breadcrumbs (or Panko mixed with dried herbs)

1/2 cup grated Parmesan (for coating)

1/2 cup olive oil (for frying)

2 tbsp unsalted butter (optional, for frying)

Tomato Sauce

2 tbsp extra-virgin olive oil

1 each yellow onion, finely diced

3 each Garlic cloves, minced

28 oz crushed tomatoes (canned)

2 tbsp tomato paste

1 tsp Dried oregano

1 tsp dried basil

1/2 tsp sugar (optional, to balance acidity)

1 tsp Celtic sea salt

1/2 tsp black pepper

6 leaves fresh basil leaves, torn (optional, for finish)

Cheese & Assembly

12 oz fresh mozzarella, sliced or torn

3/4 cup grated Parmigiano-Reggiano

1/2 cup shredded mozzarella (optional, for extra melt)

2 tbsp Fresh parsley, chopped (for garnish)

Method

Chicken

Prep and flatten

Trim any excess fat or tendons from the chicken breasts. Place each breast between two sheets of plastic wrap or in a large zip-top bag and gently pound with a meat mallet or heavy skillet to an even thickness about 1/2 inch (12 mm). This ensures even cooking.

Season both sides of the flattened breasts with 3/4 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper (portion from the listed amounts).

Set up dredging station

Place the flour in a shallow dish. In a second dish whisk the eggs with the milk until combined. In a third dish combine breadcrumbs and 1/2 cup grated Parmesan; season lightly with 1/4 tsp salt and a pinch of pepper.

Dredge the chicken

Working one at a time: dredge a breast in flour, shaking off excess; dip into the egg mixture, letting excess drip; press into the breadcrumb mixture until evenly coated. Place coated breasts on a wire rack and let rest 5–10 minutes to help the coating adhere.

Pan-fry

Heat a large skillet over medium heat. Add 1/4 cup olive oil and 1 tbsp butter. When oil is hot and shimmering (but not smoking), add 2 chicken breasts without overcrowding. Cook until golden brown, about 3–4 minutes per side, adjusting heat as needed. Transfer to a paper-towel-lined plate. Repeat with remaining 1/4 cup oil and 1 tbsp butter for remaining breasts. The chicken will finish cooking in the oven.

Tomato Sauce

Sauté aromatics

While the chicken rests, heat 2 tbsp olive oil in a medium saucepan over medium heat. Add the diced onion and a pinch of salt; sauté until translucent, about 5–6 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Build the sauce

Stir in 2 tbsp tomato paste and cook 1 minute. Add the crushed tomatoes, dried oregano, dried basil, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp sugar (if using). Bring to a gentle simmer, reduce heat to low, and simmer uncovered for 12–15 minutes to thicken and develop flavor. Taste and adjust seasoning.

Stir in torn fresh basil leaves at the end if using. Keep sauce warm while assembling the chicken.

Cheese & Assembly

Preheat oven

Preheat the oven to 425°F (220°C). Lightly oil a 9x13-inch baking dish or line it with parchment.

Assemble

Spread about 1/2 cup of the warm tomato sauce in the bottom of the prepared baking dish. Place two browned chicken cutlets in the dish (do not overlap). Spoon 1/2 cup sauce over each breast, spreading to cover. Top each with 3 oz fresh mozzarella (divide the 12 oz between the 4 breasts) and sprinkle about 3 tbsp grated Parmigiano-Reggiano on each. If using shredded mozzarella, sprinkle evenly on top as well.

Bake to finish

Bake in the preheated oven until cheese is melted, bubbling, and lightly golden and the internal temperature of chicken reaches 165°F (74°C), about 10–12 minutes. If you want a more browned top, place under the broiler 1–2 minutes—watch closely to prevent burning.

Rest and garnish

Remove from oven and let rest 3–4 minutes. Garnish with chopped fresh parsley and additional grated Parmigiano-Reggiano if desired. Serve hot with extra sauce on the side.