Pollo Alla Parmigiana Recipe

Prepare chicken

If breasts are very thick, butterfly or pound them to an even thickness about 1/2 inch. Pat dry with paper towels and season both sides 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 shallow bowl whisk together eggs and milk. In a third shallow bowl combine breadcrumbs, 1/2 cup grated Parmesan, 1 tsp dried oregano, 1/2 tsp garlic powder, remaining 1/2 tsp kosher salt and 1/4 tsp black pepper.

Bread the chicken

Dredge each breast in flour, shaking off excess, dip into the egg wash, then press firmly into the breadcrumb mixture to coat both sides. Set on a wire rack while you finish the others (resting 10 minutes helps the coating adhere).

Shallow fry the cutlets

Pour vegetable oil into a large skillet to come about 1/8–1/4 inch up the side and heat over medium heat until shimmering (about 350°F if using a thermometer). Fry cutlets in batches for 3–4 minutes per side, until golden brown and internal temperature reaches about 150°F. Transfer to a paper towel–lined tray, keeping warm. The chicken will finish cooking in the oven.

While breading or frying, make the marinara. In a medium saucepan warm 2 tbs olive oil over medium heat. Add the diced onion and cook until softened, about 4–5 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Stir in tomato paste and cook 1 minute, then add crushed tomatoes, dried basil, 1 tsp salt, 1/2 tsp sugar and red pepper flakes. Bring to a gentle simmer, reduce heat to low and simmer 12–15 minutes to meld flavors and thicken slightly. Taste and adjust seasoning. Stir in chopped fresh basil leaves just before using, if using.

Preheat oven to 400°F (200°C). Spoon about 1/2 cup marinara into the bottom of a 9x13-inch baking dish or two smaller dishes, spreading into an even layer.

Arrange the fried chicken cutlets in a single layer on top of the marinara. Spoon another 1/3–1/2 cup marinara over each cutlet (enough to cover but not drown).

Top each cutlet with slices of fresh mozzarella (about 2 oz per breast) and sprinkle with the remaining 1/4 cup grated Parmesan.

Bake uncovered in the preheated oven 10–12 minutes, until the cheese is melted and bubbling and the chicken reaches 165°F internal temperature. For a golden-browned cheese, place under the broiler 1–2 minutes, watching closely.

Remove from oven, let rest 3 minutes. Garnish with chopped fresh parsley and additional fresh basil leaves if desired. Serve each chicken parm over pasta or with a side salad.