Statler Breast Chicken Parmesan Recipe

Prepare the chicken

If breasts are thick, butterfly each breast or place between plastic wrap and pound to an even 1/2-inch thickness. Pat dry with paper towels. Season both sides with 1 tsp kosher salt and 1 tsp black pepper.

Set up dredging stations

Place the flour in a shallow bowl. In a second bowl whisk together the eggs and 2 tbsp whole milk. In a third bowl combine breadcrumbs, 1/2 cup grated Parmigiano-Reggiano, chopped parsley, and 1/2 tsp garlic powder.

Dredge the chicken

Working one piece at a time, coat each breast lightly in flour, shake off excess, dip into the egg wash, then press firmly into the breadcrumb mixture to fully coat. Set the breaded cutlets on a wire rack and let rest 10 minutes to help coating adhere.

Pan-fry the cutlets

Heat 1/2 cup oil and 1 tbsp butter in a large skillet over medium heat until shimmering (about 350°F if using a thermometer). Fry the breaded breasts 3–4 minutes per side until golden brown and an instant-read thermometer in the thickest part reads 150°F. Work in batches if necessary; keep cooked cutlets on a wire rack in a warm oven (200°F) while finishing the rest.

Sweat aromatics

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

Simmer sauce

Add the crushed tomatoes and 1 tbsp tomato paste, stir to combine. Bring to a gentle simmer, then reduce heat to low. Add torn basil leaves, 1 tsp kosher salt, 1/2 tsp black pepper and 1/4 tsp sugar if tomatoes are acidic. Simmer, uncovered, 12–15 minutes until slightly thickened and bright. Taste and adjust seasoning.

Preheat oven

Preheat oven to 400°F (200°C) while sauce finishes and chicken rests.

Assemble chicken parmesan

Place each fried cutlet on a baking sheet or oven-safe skillet. Spoon a generous 1/3 to 1/2 cup pomodoro sauce over each cutlet, spreading to cover most of the surface. If using fresh mozzarella, place slices on top of the sauce. For the burrata version called for by the menu, instead warm the burrata briefly (see next step) and place whole on top just before serving.

Warm burrata (if using)

To warm burrata without melting the creamy center completely, place burrata for 4–5 minutes in a preheated 400°F oven on a small sheet, or heat gently in a skillet over very low heat 2–3 minutes, just until slightly warm. Do not overcook—burrata should remain soft and creamy.

Bake to meld

Bake assembled cutlets with mozzarella (if used) about 6–8 minutes, until cheese is melted and edges of the cutlet are hot and sauce is bubbling. If using burrata, skip this bake step for burrata itself; bake only to heat cutlet and sauce if needed for 3–4 minutes.

Finish and serve

Remove from oven. If using burrata, place warmed burrata on top of each cutlet and gently break the center so the creamy curd spills slightly. Sprinkle 2 tbsp grated Parmigiano-Reggiano across the plates, scatter fresh basil leaves, a light dusting of lemon zest (optional) and 1/4 tsp red pepper flakes per two servings if desired. Serve immediately.