Parm Recipe

Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add the finely diced onion and sauté until translucent, about 5–7 minutes.

Add the minced garlic and cook for 30–45 seconds until fragrant, stirring so it doesn't brown.

Stir in the tomato paste and cook 1 minute to deepen the flavor, then add the crushed tomatoes, sugar, dried oregano, dried basil, and red pepper flakes if using.

Bring sauce to a gentle simmer, reduce heat to low, and cook, partially covered, for 20–25 minutes, stirring occasionally, until slightly thickened.

Season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust seasoning. Keep warm on very low heat while preparing chicken.

Butterfly each chicken breast horizontally, then place between two pieces of plastic wrap and pound gently with a meat mallet until about 1/2 inch (1.3 cm) thick and even. Pat dry with paper towels.

Season both sides of each flattened breast with 1/2 teaspoon kosher salt and about 1/4 teaspoon freshly ground black pepper (use remaining salt and pepper from the ingredients as needed).

Set up a breading station: place flour in a shallow dish; whisk eggs with 2 tablespoons water in a second dish; in a third dish combine Panko, 3/4 cup grated Parmigiano-Reggiano, 1 teaspoon dried oregano, and 1/2 teaspoon garlic powder.

Dredge each chicken breast in flour, shaking off excess, then dip into the egg wash, letting excess drip away, and finally press firmly into the Panko mixture so the crumbs adhere well. Place breaded cutlets on a wire rack while you heat the pan.

Heat a large skillet over medium heat and add 1/2 cup neutral oil and 2 tablespoons butter. When butter has melted and the oil shimmers (about 350°F if using a thermometer), add chicken cutlets in a single layer without crowding (work in batches if needed).

Fry cutlets until golden brown and crisp, about 3–4 minutes per side, adjusting heat to maintain an even sizzle but avoid burning. Transfer cooked cutlets to a paper towel–lined plate or wire rack to drain briefly.

Preheat oven to 425°F (220°C). Spoon a thin layer of warm tomato sauce (about 1/2 cup total) into the bottom of a shallow baking dish to prevent sticking.

Arrange the fried chicken cutlets in the dish in a single layer. Spoon 1/3 to 1/2 cup warm tomato sauce over each cutlet, spreading to cover most of the surface but leaving a small border.

Top each sauced cutlet with an even layer of shredded mozzarella (about 1/2 cup per cutlet) and a sprinkle of the remaining 1/2 cup Parmigiano-Reggiano.

Bake in the preheated oven until the cheese is melted and bubbly and edges begin to brown, about 8–10 minutes. For a browned top, switch the oven to broil for 1–2 minutes while watching closely.

Remove from oven and let rest 3 minutes. Garnish with torn fresh basil leaves if using.

If serving sandwich-style: split rolls, toast lightly, spoon some warmed sauce onto each roll, place a cutlet inside, and finish with extra Parmigiano and basil.