Chicken Parmigiana (lunch Cut) Recipe
Make Chicken Parmigiana (lunch Cut) Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken
Breading station
Sauce
Cheese & finishing
Method
Chicken
- 1
Prepare chicken
Pat chicken breasts dry with paper towels. If they are not already thin (lunch cut), place between two pieces of plastic wrap and gently pound to about 1/2" thickness. Season both sides with 1.5 tsp salt and 1 tsp freshly ground black pepper.
Breading station
- 2
Set up breading
Arrange three shallow dishes: one with 3 tbs flour, one with beaten eggs mixed with 2 tbs water, and one with the breadcrumb mixture (combine 1.5 cups breadcrumbs, 1/2 cup grated Parmesan, 1 tsp Italian seasoning, 1/2 tsp garlic powder, 1/2 tsp paprika).
- 3
Bread the chicken
Dredge each seasoned chicken piece in flour, shaking off excess. Dip into the egg wash, letting excess drip off. Press into the breadcrumb mixture until evenly coated. Place breaded cutlets on a rack or a tray while you heat the oil.
Pan-fry
- 4
Fry cutlets
Heat 3 tbs olive oil in a large skillet over medium-high heat until shimmering but not smoking. Add cutlets (work in batches if needed) and fry 2.5–3 minutes per side, until golden brown and an instant-read thermometer reads about 150°F at the thickest part (they will finish in the oven). Transfer to a paper-towel-lined sheet or rack.
Sauce
- 5
Make quick marinara
While frying or after, heat 1 tbs olive oil in a saucepan over medium heat. Add 1/2 cup finely chopped onion and sauté 3–4 minutes until translucent. Add 2 minced garlic cloves and cook 30 seconds until fragrant. Stir in 14 oz crushed tomatoes, 1 tbs tomato paste, 1 tsp dried oregano, 1/2 tsp sugar (optional), 1/2 tsp salt, and 1/4 tsp black pepper. Simmer gently 10–12 minutes to thicken slightly, then stir in 2 tbs chopped fresh basil (or 1 tsp dried). Taste and adjust seasoning.
Assemble & bake
- 6
Assemble
Preheat oven to 425°F (220°C). Spoon a thin layer (about 2–3 tbs) of sauce into the bottom of a 9x13" baking dish or rimmed sheet. Arrange fried chicken cutlets in a single layer. Spoon 3–4 tbs sauce over each cutlet (enough to cover most of the top but not drown). Sprinkle each with ~1/2 cup shredded mozzarella and a little grated Parmesan (divide 2 cups mozzarella and 1/4 cup Parmesan among cutlets).
- 7
Bake
Bake in the preheated oven 8–10 minutes, until cheese is melted and bubbly and chicken reaches 165°F internally. For light browning on top, finish under the broiler 1–2 minutes—watch closely to avoid burning.
Finish & serve
- 8
Garnish and rest
Remove from oven and let rest 2–3 minutes. Garnish with fresh basil leaves torn or whole. Serve hot as a lunch portion with a side salad, pasta, or bread.