Pollo Alla Parmigiana Recipe

Heat 2 tbsp olive oil in a medium saucepan over medium heat. Add the finely chopped onion and sauté until translucent, about 5–7 minutes.

Add the minced garlic and cook 30–60 seconds until fragrant, taking care not to brown.

Stir in the tomato paste and cook 1 minute, then add the crushed tomatoes, sugar (if using), salt and pepper. Bring to a gentle simmer.

Simmer uncovered on low heat for 20–25 minutes, stirring occasionally, until slightly thickened. Stir in chopped basil at the end and adjust seasoning. Keep warm.

Slice the eggplant into 1/4-inch rounds. Sprinkle both sides lightly with coarse salt and place on a rack or paper towels for 20 minutes to draw out bitterness and moisture.

Rinse the salt off and pat slices dry with paper towels. Brush or spray lightly with olive oil.

Preheat a grill pan or skillet over medium-high heat. Cook eggplant slices 2–3 minutes per side until golden and tender. Set aside on paper towels to drain any excess oil.

Preheat oven to 200°C (400°F). Toss halved potatoes with 2 tbsp olive oil, minced garlic, chopped rosemary/thyme, salt and pepper on a baking sheet.

Spread in a single layer and roast 25–30 minutes, turning once, until golden and crisp on the outside and tender inside. Keep warm.

Prep the chicken breasts: if thick, slice horizontally to make 8 thinner cutlets or pound to 1/2-inch thickness between plastic wrap. Pat dry.

Season both sides of each cutlet with 2 tsp salt and 1 tsp black pepper divided evenly (use remaining salt/pepper across all components as needed).

Set up a breading station: place flour in one shallow dish, whisk eggs with 2 tbsp milk in a second, and combine breadcrumbs, 1/2 cup grated Parmesan and 1 tsp dried oregano in a third.

Dredge each chicken cutlet in flour, shaking off excess; dip into the egg wash; then press into the breadcrumb mixture until evenly coated.

Heat 1/2 cup olive oil in a large skillet over medium-high heat. Fry breaded cutlets 3–4 minutes per side until golden-brown and cooked through (internal temp 74°C / 165°F). Work in batches to avoid crowding. Transfer to a paper towel-lined plate.

Preheat oven to 200°C (400°F) if not already hot. In a 9x13-inch baking dish, spread a thin layer (about 1 cup) of the warm tomato sauce to prevent sticking.

Place fried chicken cutlets in a single layer on the sauce. Over each cutlet add a spoonful (about 2–3 tbsp) of tomato sauce, then a layer of grilled eggplant slices, then top with 2 oz (about 1/2 cup) mozzarella per cutlet. Repeat if you prefer more layers, ending with mozzarella.

Sprinkle the assembled dish with the remaining 1/4 cup grated Parmesan.

Bake in the preheated oven 10–12 minutes, until cheese is melted and bubbly and everything is heated through. For a golden top, broil 1–2 minutes watching closely.

Remove from oven and let rest 5 minutes. Garnish with fresh basil leaves. Serve each chicken portion with a portion of roast potatoes.