Chicken Parmigiana Recipe
Make Chicken Parmigiana Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the Chicken
For the Sauce
To Finish
Method
For the Chicken
- 1
Prepare the chicken
If breasts are thick, slice horizontally to make 8 thinner cutlets or place between plastic and pound to 1/2-inch thickness. Pat dry with paper towels. Season both sides with 1.5 tsp kosher salt and 1 tsp black pepper.
- 2
Set up breading stations
Place the flour in a shallow dish. In a second dish, whisk together 2 eggs and 2 tbsp whole milk. In a third dish, combine 1.5 cups breadcrumbs, 1/2 cup grated Parmesan, 1 tsp dried Italian seasoning, and 1/2 tsp garlic powder.
- 3
Bread the chicken
Dredge each chicken cutlet in flour, shaking off excess, dip into the egg mixture, then press into the breadcrumb mixture until evenly coated. Place breaded cutlets on a wire rack while heating oil.
- 4
Shallow-fry the cutlets
Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F / 175°C). Fry cutlets in batches for 3-4 minutes per side, until golden brown and an instant-read thermometer in the thickest part reads about 150°F (they will finish cooking in the oven). Transfer to a paper-towel-lined plate or rack.
For the Sauce
- 5
Cook aromatics
While breading or frying, heat 2 tbsp extra-virgin olive oil in a saucepan over medium heat. Add 1 cup finely chopped onion and cook until translucent, about 5 minutes. Add 3 minced garlic cloves and cook 30-60 seconds until fragrant.
- 6
Simmer the sauce
Stir in 28 oz crushed tomatoes and 2 tbsp tomato paste. Add 1 tsp dried oregano, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp sugar (if using). Bring to a gentle simmer, reduce heat to low and simmer uncovered 12-15 minutes to thicken slightly. Stir in 2 tbsp chopped fresh basil at the end. Taste and adjust seasoning.
To Finish
- 7
Preheat oven
Preheat oven to 425°F (220°C). Spread about 1/2 to 3/4 cup of the sauce in the bottom of a 9x13-inch (or similarly sized) baking dish to prevent sticking and for even coverage.
- 8
Assemble the parmigiana
Place the fried chicken cutlets in a single layer in the baking dish on top of the sauce. Spoon 1/4 to 1/3 cup sauce over each cutlet (use remaining sauce for serving). Top each with about 1/2 cup shredded or sliced mozzarella and a sprinkle of the remaining 1/2 cup grated Parmesan.
- 9
Bake until bubbly
Bake uncovered for 10-12 minutes, or until cheese is melted and bubbly and chicken reaches an internal temperature of 165°F (74°C). If you want a golden-brown cheese crust, broil on high for 1-2 minutes—watch closely to prevent burning.
- 10
Garnish and serve
Remove from oven and let rest 3-5 minutes. Garnish with fresh basil leaves and an optional drizzle of 1 tsp olive oil. Serve hot with extra sauce on the side and pasta or a salad, if desired.