Chicken Or Veal Parmesan Recipe

Pound and season

If using chicken breasts, slice them horizontally to make 4 cutlets or place each breast between plastic wrap and pound to about 1/2-inch thickness. If using veal, use thin cutlets about 1/4-1/2 inch thick. Pat dry with paper towels. Season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Set up breading station

Place the 1 cup flour in a shallow bowl and season lightly with a pinch of salt and pepper. In a second shallow bowl whisk together the 2 eggs and 2 tbsp milk until homogenous. In a third bowl combine 1.5 cups breadcrumbs, 1/2 cup grated Parmesan, 1 tsp dried oregano, 1/2 tsp dried basil, and 1/2 tsp garlic powder; mix evenly.

Bread the cutlets

Working one at a time, dredge a cutlet in flour (shake off excess), dip into the egg mixture letting excess drip off, then press into the breadcrumb mixture to fully coat—press gently so crumbs adhere. Transfer coated cutlets to a plate and repeat with remaining pieces. Let rest 5–10 minutes to set the coating.

Pan-fry until golden

Heat a large skillet over medium-high heat and add about 1/2 cup oil (enough to shallow-fry, about 1/8–1/4-inch depth). When oil is shimmering but not smoking, add cutlets (do not crowd—work in batches if necessary). Fry 3–4 minutes per side for chicken (2–3 minutes per side for veal) until crisp and deep golden brown. Internal temperature for chicken should reach 165°F (74°C). Transfer to a wire rack or paper towel-lined plate to drain.

While breading or frying, make the sauce. In a medium saucepan heat 2 tbsp olive oil over medium heat. Add the finely chopped onion and sweat until translucent, about 5–6 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Add the 28 oz crushed tomatoes and 1 tbsp tomato paste, stir to combine. Bring to a gentle simmer, then reduce heat to low. Add 1 tsp salt, 1/2 tsp freshly ground black pepper, 1/2 tsp sugar if using, and the chopped fresh basil (or 1 tsp dried). Simmer uncovered for 12–15 minutes to thicken slightly and let flavors meld. Taste and adjust seasoning.

Preheat the oven to 425°F (220°C). Spoon a thin layer (about 1/2 cup) of sauce into the bottom of a 9x13-inch baking dish or a similar-sized ovenproof skillet to prevent sticking.

Place the fried cutlets in a single layer over the sauce. Spoon additional sauce (about 2–3 tbsp per cutlet) on top of each cutlet so they are well coated but not swimming.

Top each cutlet with approximately 2 oz (1/4 cup) shredded or sliced mozzarella and a light sprinkle (about 1 tbsp total across all pieces) of the additional grated Parmesan.

Bake in the preheated oven until cheese is melted and bubbly and the sauce is hot, about 8–12 minutes. For a browned cheese finish, switch the oven to broil for 1–2 minutes, watching carefully to avoid burning.

Remove from oven and let rest 3–5 minutes. Garnish with fresh basil leaves. Serve over cooked pasta or with crusty bread.