Chicken Parmigiana Recipe

Prepare the chicken

Trim any fat from 4 chicken breasts. If breasts are thick, butterfly each one or place between plastic wrap and pound to an even 1/2-inch thickness using a meat mallet or rolling pin.

Set up breading stations

Place 1 cup all-purpose flour in a shallow dish and season with 1/2 tsp salt and 1/4 tsp black pepper. In a second shallow bowl whisk 2 large eggs with 1/4 cup whole milk. In a third shallow bowl combine 1.5 cups breadcrumbs, 1/4 cup grated Parmesan, 1 tsp garlic powder, 1 tsp dried oregano, and 1 tsp salt.

Bread the chicken

Working one at a time, dredge each chicken breast in the seasoned flour, shake off excess, dip into the egg mixture, then press firmly into the breadcrumb mixture until evenly coated. Set on a wire rack while you heat the oil.

Fry the cutlets

In a large skillet, add 1/2 cup olive oil and 1/4 cup vegetable oil (or adjust to have a 1/4-inch depth of oil) and heat over medium-high until shimmering (about 350°F if using a thermometer). Fry chicken 3–4 minutes per side until golden brown and an instant-read thermometer reads about 150°F at center. Transfer to a wire rack or paper towel-lined plate.

Assemble for baking

Preheat oven to 400°F (200°C). Spoon about 1/2 cup tomato sauce (see Tomato Sauce section) over the top of each fried chicken breast, then top each with 3 oz (about 1.5 cups shredded total divided) mozzarella so the cheese covers the sauce. Sprinkle a little extra grated Parmesan if desired.

Bake to finish

Transfer assembled cutlets to a baking sheet or ovenproof dish and bake 8–12 minutes until cheese is melted and bubbling and internal temperature reaches 165°F. Garnish with fresh basil leaves before serving.

Warm 2 tbs olive oil in a medium saucepan over medium heat. Add 1 finely chopped yellow onion and sauté 5–7 minutes until softened and translucent.

Add 3 minced garlic cloves and cook 30–60 seconds until fragrant, stirring so garlic doesn't burn.

Stir in 2 tbs tomato paste and cook 1 minute to deepen flavor. Add one 28 oz can crushed tomatoes, 1 tsp dried basil, 1 tsp dried oregano, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp sugar and 1/4 tsp red pepper flakes (if using).

Bring sauce to a gentle simmer, reduce heat to low and simmer, uncovered, 15–20 minutes, stirring occasionally, until slightly thickened. Taste and adjust salt, pepper or sugar. Keep warm; spoon about 1/2 cup per chicken cutlet when assembling.

Bring a large pot of salted water to a rolling boil. Cook 12 oz fettuccine according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.

While pasta cooks, melt 4 tbs unsalted butter in a large skillet over medium-low heat. Add 1 minced garlic clove and cook 30 seconds until fragrant.

Pour in 1 cup heavy cream and warm gently, bringing to a low simmer (do not boil). Stir in 1 cup grated Parmesan cheese and whisk until smooth. Season with 3/4 tsp salt, 1/4 tsp black pepper and a pinch (1/8 tsp) nutmeg if using.

Add drained fettuccine to the sauce and toss to coat, adding reserved pasta water a few tablespoons at a time as needed to loosen and create a silky emulsion. Taste and adjust seasoning. Keep warm until plating.