Chicken Parmigiana Recipe

Prepare chicken

If breasts are thick, place each between two pieces of plastic wrap and gently pound with a meat mallet or heavy skillet to an even 1/2-inch thickness. Pat dry with paper towels. Season both sides with 1 1/2 tsp kosher salt and 1 tsp black pepper.

Set up breading station

In one shallow dish spread the flour. In a second bowl whisk together the 2 eggs and 2 tablespoons milk until uniform. In a third shallow dish combine 1 1/2 cups breadcrumbs, 1/2 cup grated Parmesan, 1 tsp dried oregano, 1 tsp dried basil and 1/2 tsp garlic powder; mix well.

Bread the chicken

Dredge each seasoned breast in flour, shaking off excess, dip into the egg mixture, then press into the breadcrumb mixture until well coated. Place onto a rack or plate and let rest 5 minutes so coating adheres.

Pan-fry the cutlets

Heat a large skillet over medium-high heat and add 4 tbsp olive oil and 1 tbsp butter (optional). When oil is shimmering but not smoking, add chicken cutlets (work in batches without crowding). Fry until golden brown, about 3-4 minutes per side, until crust is crisp and an instant-read thermometer inserted into the thickest part reads 150°F (65°C). Transfer to a paper-towel-lined plate.

Sauté aromatics

While frying chicken (or before if you prefer), heat 1 tbsp olive oil in a medium saucepan over medium heat. Add the finely chopped 1/2 onion and sauté until softened, 4-5 minutes. Add 3 minced garlic cloves and cook 30-45 seconds until fragrant.

Simmer sauce

Add 28 oz crushed tomatoes, 2 tbsp tomato paste, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp sugar (optional) and 1/4 tsp red pepper flakes (optional). Stir to combine, bring to a gentle simmer, reduce heat to low and simmer uncovered 12-15 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Stir in torn fresh basil leaves if using just before assembly.

Preheat oven

Preheat oven to 425°F (220°C). Lightly oil a 9x13-inch baking dish or rimmed sheet.

Assemble chicken parm

Spoon a thin layer (about 1/2 cup) of the hot tomato sauce into the bottom of the prepared dish. Arrange the fried chicken cutlets in a single layer. Spoon about 1/3 to 1/2 cup sauce over each cutlet (use more or less to taste). Top each cutlet with about 1/2 cup shredded mozzarella and sprinkle with grated Parmesan (divide the cheeses evenly across cutlets).

Bake to melt cheese and finish cooking

Bake in the preheated oven 8-10 minutes, or until cheese is melted and bubbly and chicken reaches 165°F (74°C) internal temperature. If you want browned cheese, switch to broil on high for 1-2 minutes watching carefully to avoid burning.

Garnish and serve

Remove from oven, let rest 3 minutes. Sprinkle with chopped fresh parsley and additional torn basil leaves if desired. Serve hot with remaining sauce on the side, over pasta or with a salad.