Pollo Alla Parmigiana Recipe

Prepare chicken

If breasts are thick, butterfly them or pound to an even 1/2-inch thickness between two pieces of plastic wrap. Trim any excess fat. Pat dry with paper towels.

Season both sides of each chicken breast with 1 tsp kosher salt and 1/2 tsp black pepper.

Set up breading station

Place the flour in a shallow dish. In a second dish, whisk the eggs with 2 tablespoons milk until combined. In a third dish, combine breadcrumbs, 1/2 cup grated Parmesan, 1 tsp Italian seasoning, and 1/2 tsp salt and 1/2 tsp pepper.

Dredge each chicken breast in flour, shaking off excess, then dip into the egg mixture, letting excess drip, and press into the breadcrumb mixture so each piece is evenly coated. Set on a wire rack.

Sauté the breaded chicken

Heat 4 tablespoons olive oil and 1 tablespoon butter in a large sauté pan over medium-high heat until shimmering. Add chicken breasts (work in batches if needed) and cook 3–4 minutes per side until golden brown (they will finish cooking in the oven). Transfer browned breasts to a baking dish large enough to hold them in a single layer.

Cook aromatics

While chicken browns, heat 2 tablespoons olive oil in a medium skillet over medium heat. Add minced garlic and chopped shallot and cook, stirring, 1–2 minutes until fragrant and softened but not browned.

Add halved fingering tomatoes and cook 3–4 minutes, stirring, until they begin to soften and blister. Stir in 1 cup crushed tomatoes and 1 tablespoon tomato paste, mixing to combine.

Add 1 teaspoon dried oregano, 1/4 teaspoon red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon black pepper. Reduce heat to low and simmer gently 6–8 minutes to meld flavors. Stir in chopped fresh basil at the end and adjust seasoning to taste.

If sauce seems too thin, increase heat briefly to reduce to a spoonable consistency; if too thick, add 1–2 tablespoons water. Remove from heat and spoon evenly over the browned chicken in the baking dish.

Preheat the oven to 400°F (200°C). Spoon enough tomato fingering sauce over each chicken breast to coat the top (about 1/4–1/3 cup per breast).

Top each sauced breast with an even layer of shredded or sliced mozzarella (about 1/2 cup per breast) and sprinkle with the remaining 1/4 cup grated Parmesan.

Bake uncovered in the preheated oven 12–15 minutes, until cheese is melted, bubbly and lightly golden and an instant-read thermometer in the thickest part of the breast reads 160–165°F (71–74°C).

For a browned cheese finish, switch the oven to broil for 1–2 minutes watching closely to avoid burning.

Remove from oven and let rest 3–5 minutes. Garnish with fresh basil leaves and a squeeze of lemon if desired.

Serve each Pollo alla Parmigiana with cooked pasta tossed with a little sauce or with crusty bread to mop up sauce. Pass extra grated Parmesan at the table.