Chicken Parmigiana Recipe

Prepare chicken

If chicken breasts are thick, butterfly them or slice horizontally to make 4 even cutlets about 1/2 inch thick. Place each between plastic wrap and pound gently with a meat mallet to an even thickness. Season both sides with 1 1/2 tsp kosher salt and 1 tsp black pepper.

Preheat oven to 425°F (220°C). Lightly grease a rimmed baking sheet or use a shallow ovenproof skillet for finishing.

Set up three shallow dishes: one with 1 cup flour; second with beaten eggs mixed with 2 tbsp milk; third with 1.5 cups breadcrumbs combined with 1/2 cup grated Parmigiano-Reggiano, 1 tsp Italian seasoning, and 1/2 tsp garlic powder.

Dredge each seasoned chicken cutlet in flour, shake off excess, dip into the egg mixture, then press firmly into the breadcrumb mixture to coat evenly. Place breaded cutlets on a wire rack or plate and let rest 5 minutes to set the crust.

Heat a large skillet over medium-high heat. Add 3 tbsp olive oil and 1 tbsp butter (if using). When oil is hot and shimmering but not smoking, add cutlets (work in batches if necessary) and fry 3–4 minutes per side until golden brown and crisp. Transfer fried cutlets to a paper towel-lined plate or directly to prepared baking sheet/skillet.

In a medium saucepan heat 1 tbsp olive oil over medium heat. Add 1/2 finely chopped onion and sauté 3–4 minutes until translucent. Add 2 minced garlic cloves and cook 30 seconds until fragrant.

Stir in 28 oz crushed tomatoes and 1 tbsp tomato paste. Add 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp sugar (optional), 1/2 tsp kosher salt and 1/4 tsp black pepper. Simmer gently, uncovered, 10–15 minutes to thicken slightly. Taste and adjust seasoning. Stir in torn fresh basil leaves if using.

Spoon a thin layer (about 1/2 cup total) of the warm tomato sauce onto the bottom of the baking sheet or skillet to prevent sticking. Arrange the fried chicken cutlets in a single layer.

Spoon 1/3 to 1/2 cup sauce over each cutlet, spreading to cover but not overload. Top each with about 2 oz shredded or sliced mozzarella and a sprinkle (about 1 tbsp) of the 1/4 cup grated Parmigiano-Reggiano.

Bake in the preheated 425°F (220°C) oven 8–12 minutes until cheese is melted and bubbling and chicken reaches an internal temperature of 165°F (74°C). If you want a browned cheesy top, switch to broil for 1–2 minutes watching carefully.

Remove from oven and let rest 2–3 minutes. Sprinkle with chopped fresh parsley and red pepper flakes if desired. Serve each cutlet over spaghetti, pasta, or with a simple green salad and extra sauce on the side.