Chicken Parmesan Recipe

Prep and Pound

Trim any fat from the chicken breasts. Place each breast between two pieces of plastic wrap and gently pound with a meat mallet or heavy skillet to an even thickness about 1/2 inch thick; this ensures even cooking. Season both sides with 2 tsp kosher salt and 1 tsp freshly ground black pepper (divided across pieces).

Set Up Breading Station

Put the flour in a shallow dish. In a second shallow dish whisk together 2 eggs and 2 tbs milk. In a third dish combine 1.5 cups Italian-style breadcrumbs, 1/2 cup finely grated Parmesan, 1 tsp dried oregano, and 1/2 tsp paprika.

Bread the Chicken

Dredge each pounded breast in flour, shaking off excess, dip into the egg mixture, then press into the breadcrumb mixture ensuring an even coating. Set breaded cutlets on a rack or plate while you heat the oil.

Fry Until Golden

In a large skillet, heat 1/2 cup olive oil over medium-high heat until shimmering but not smoking. Fry chicken in batches (do not overcrowd) for about 3-4 minutes per side until golden brown and an instant-read thermometer reads 150°F (chicken will finish cooking in the oven). Transfer to a paper-towel-lined plate to drain briefly.

Top with Cheese and Bake

Preheat oven to 400°F (205°C). Place fried cutlets on a baking sheet or in a shallow baking dish. Spoon about 1/2 cup of the meat sauce (see sauce directions) over each cutlet, then top evenly with the 8 oz mozzarella. Bake for 8-10 minutes until mozzarella is melted and chicken reaches 165°F. If you want the cheese lightly browned, broil on high 1-2 minutes—watch closely.

Cook the Pasta

Bring a large pot of salted water to a rolling boil. Cook 1 lb rigatoni according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain the pasta and set aside, tossing with a drizzle of olive oil to prevent sticking.

Sauté Aromatics

While pasta cooks, heat 2 tbs extra-virgin olive oil in a large sauté pan or Dutch oven over medium heat. Add 1 cup finely chopped yellow onion and cook until translucent, about 5 minutes. Add 4 minced garlic cloves and cook 30-60 seconds until fragrant.

Brown the Meat

Add 1 lb ground beef and 1/2 lb Italian sausage to the pan. Break the meat up with a spoon and cook until browned and no longer pink, about 6-8 minutes. Drain excess fat if the pan seems too greasy, leaving a tablespoon for flavor.

Build the Sauce

Stir in 2 tbs tomato paste and cook 1-2 minutes to deepen flavor. Add one 28 oz can crushed tomatoes, 1 tsp dried basil, 1 tsp dried oregano, 1/4 tsp red pepper flakes, 1 tsp sugar, 1 tsp salt, and 1/2 tsp black pepper. Pour in 1/2 cup water or reserved pasta cooking liquid and stir to combine.

Simmer

Bring sauce to a gentle simmer, reduce heat to low, and cook uncovered for 15-20 minutes, stirring occasionally, until slightly thickened and flavors meld. Taste and adjust seasoning with more salt, pepper, or sugar if needed. Stir in 2 tbs chopped fresh parsley at the end.

Combine with Rigatoni

Toss the cooked rigatoni with most of the meat sauce, reserving about 1 cup of sauce for spooning over the chicken when plating. If sauce seems thick, loosen with reserved pasta water 1-2 tbs at a time until desired consistency is reached.

Plate the dish by dividing the rigatoni meat sauce among four plates. Place one baked chicken Parmesan cutlet on top of the pasta on each plate. Spoon any reserved sauce over the chicken. Sprinkle each serving with 2 tbs grated Parmesan and garnish with 2 basil leaves if using.

Serve immediately while hot. Leftovers can be cooled and refrigerated up to 3 days; reheat in a 350°F oven until warmed through to keep the breading crisp.