Cheese Chicken Parmigiana Recipe

Pound and season

If chicken breasts are thick, slice horizontally to make 8 cutlets or place each between plastic wrap and gently pound with a meat mallet to about 1/2-inch thickness. Pat dry with paper towels. Sprinkle both sides with 2 tsp salt and 1 tsp black pepper (these amounts included in the Chicken & Coating section).

Set up dredging stations

Place flour in a shallow plate. In a second shallow bowl whisk together the 2 eggs and 2 tbs milk. In a third shallow bowl combine breadcrumbs, 1/2 cup grated Parmesan, 1 tsp dried Italian seasoning, and 1/2 tsp garlic powder.

Coat the chicken

Working one at a time: dredge each cutlet in flour, shaking off excess; dip in the egg mixture; then press into the breadcrumb mixture until evenly coated. Place coated cutlets on a wire rack or tray while you finish coating the rest.

Brown the cutlets

Heat 4 tbs olive oil in a large skillet over medium heat until shimmering. Add cutlets (cook in batches if needed—do not overcrowd). Cook 3 to 4 minutes per side until golden brown and just cooked through (internal temperature about 150°F/66°C, they will finish cooking in the oven). Transfer browned cutlets to a plate lined with paper towel.

In a medium saucepan or another skillet, heat 1 tbs olive oil over medium heat. Add 1/2 cup finely chopped onion and cook until softened, about 4 minutes. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant.

Stir in 2 tbs tomato paste and cook 1 minute. Add 2 cups crushed tomatoes, 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp sugar if using. Bring to a gentle simmer, reduce heat and simmer uncovered for 10–12 minutes to thicken slightly. Taste and adjust salt/pepper.

Preheat oven to 400°F (200°C). Lightly grease a baking dish large enough to hold the cutlets in a single layer (about 9x13 inch).

Spread about 1/2 cup of the sauce on the bottom of the baking dish to prevent sticking. Arrange browned cutlets in a single layer. Spoon about 2 to 3 tablespoons of sauce over each cutlet (use more if you like it saucier).

Evenly sprinkle 2 cups shredded mozzarella over the cutlets, then sprinkle 1/4 cup grated Parmesan on top.

Dot with 1 tbs butter cut into small pieces (optional, helps browning). Bake in preheated oven 12–15 minutes, until mozzarella is melted and sauce is bubbling and chicken reaches 165°F (74°C) internally.

For a golden top, switch oven to broil and broil 1–2 minutes, watching closely to avoid burning.

Remove from oven and let rest 3–5 minutes. Sprinkle chopped fresh parsley and torn fresh basil leaves over the top. Serve with lemon wedges on the side to squeeze over the chicken if desired.

Recommended serving suggestions: serve over cooked spaghetti or with a side salad and crusty bread to mop up sauce.