Pollo Parmigiana Recipe

Heat 2 tbsp extra-virgin olive oil in a medium saucepan over medium heat. Add the finely chopped onion and cook, stirring occasionally, until translucent, about 5–7 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Stir in the tomato paste and cook 1 minute to deepen flavor. Add the crushed tomatoes, dried oregano, sugar (if using), salt and pepper. Bring to a gentle simmer.

Lower heat and simmer, uncovered, 15–20 minutes, stirring occasionally, until slightly thickened. Stir in chopped fresh basil at the end. Keep the sauce warm; reserve about 1 cup for the linguini and use the rest for topping the chicken.

Prepare the chicken: Butterfly thick chicken breasts or pound them to an even 1/2-inch thickness between plastic wrap. Pat dry with paper towels.

Season both sides of each chicken breast with 2 tsp salt, 1 tsp black pepper and 1 tsp garlic powder (adjust amounts proportionally if using individual pieces).

Set up a breading station: In one shallow dish place the 1 cup flour. In a second bowl whisk the 2 eggs with 3 tbsp milk. In a third shallow dish combine 1.5 cups breadcrumbs, 1/2 cup grated Parmesan and 1 tsp dried Italian seasoning.

Dredge each breast in flour, shaking off excess, dip into the egg wash, then press into the breadcrumb mixture to coat evenly. Place breaded cutlets on a plate or tray.

Heat a large skillet over medium-high heat. Add 3/8 cup (about half) of the olive oil and 1 tbsp butter. When the oil is hot and shimmering (but not smoking), add the cutlets in a single layer without crowding. Fry 3–4 minutes per side until golden brown and crisp. Work in batches if necessary, adding more oil/butter as needed.

Transfer fried cutlets to a baking sheet lined with foil. Preheat oven to 425°F (220°C) while frying so it's ready for finishing.

Spoon a thin layer (about 1–2 tbsp) of the warm tomato sauce over each fried chicken cutlet, then top with 2 oz (approx. 1/4 of the total) mozzarella per piece. Sprinkle a little grated Parmesan over the mozzarella.

Bake in the preheated 425°F (220°C) oven 6–8 minutes, or until the cheese is melted and bubbly and the internal temperature of chicken reaches 165°F (74°C). If you want a lightly browned top, switch to broil for 1–2 minutes—watch closely to avoid burning.

Remove from oven and let rest 2–3 minutes. Garnish with fresh basil leaves.

Bring a large pot of water to a rolling boil. Add 1 tbsp salt. Add 12 oz linguini and cook according to package instructions until al dente (usually 8–10 minutes). Reserve 1/2 cup pasta cooking water before draining.

In a large skillet over low heat add the reserved 1 cup tomato sauce and 1 tbsp olive oil or butter. Add the drained linguini and toss to coat, adding a splash of the reserved pasta water as needed to loosen and create a glossy sauce. Heat through 1–2 minutes.

Portion the linguini onto plates alongside the chicken parmigiana. Spoon extra sauce over the chicken and pasta as desired.