Chicken Parmigiano Recipe
Organic. Breaded chicken, mozzarella, marinara.
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Ingredients
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Breaded Chicken
Sauce & Cheese
To Serve (optional)
Method
Prep the Chicken
Pound and season
If chicken breasts are thick, slice horizontally to make 4 even cutlets or place between plastic wrap and gently pound to about 1/2 inch thickness. Pat dry with paper towels. Season both sides with 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp garlic powder (reserve remaining salt/pepper/garlic powder for breadcrumb step).
Set up breading station
Place flour in a shallow dish. In a second dish whisk together eggs and milk until combined. In a third dish combine breadcrumbs, 1/2 cup grated Parmesan, 1 tsp Italian seasoning, remaining 1/2 tsp garlic powder and remaining 1/2 tsp black pepper and 1/2 tsp kosher salt; mix well.
Bread the cutlets
Dredge each chicken cutlet first in flour, shaking off excess; then dip into the egg mixture, letting excess drip back; finally press into breadcrumb mixture to coat thoroughly, gently pressing to adhere. Place breaded cutlets on a rack or tray and let rest 10 minutes so coating adheres.
Pan-Fry the Chicken
Heat a large skillet over medium heat and add 1/2 cup olive oil and 1 tbsp butter (if using) until shimmering but not smoking. Carefully add breaded cutlets (work in batches if necessary, avoid overcrowding). Fry until golden brown and crisp, about 3-4 minutes per side, adjusting heat as needed so crust browns without burning. Transfer cooked cutlets to a plate lined with paper towel to drain. Taste a small crumble and adjust salt if needed (use reserved Parmesan later if desired).
Assemble & Bake
Preheat oven to 400°F (200°C). Spread about 1 cup of marinara in the bottom of a 9x13 or similarly sized baking dish to prevent sticking and to create a sauce base.
Arrange the fried chicken cutlets in a single layer over the sauce. Spoon remaining marinara over each cutlet (about 1/3 to 1/2 cup per piece depending on preference).
Top each cutlet evenly with slices or shredded fresh mozzarella (about 3 oz per cutlet) and sprinkle the remaining 1/4 cup grated Parmesan over the tops.
Bake in the preheated oven until mozzarella is melted, bubbling and lightly golden, about 10-12 minutes. If you want a browned top, place under the broiler for 1-2 minutes watching carefully so cheese does not burn.
Finish & Serve
Remove from oven and let rest 3-5 minutes. Garnish with torn fresh basil leaves. Taste and add a pinch of salt or extra grated Parmesan if desired.
If serving with pasta: while chicken bakes, cook 12 oz spaghetti in a large pot of generously salted boiling water until al dente (about 8-10 minutes or according to package). Drain, toss with a ladle or two of warmed marinara to coat, and portion onto plates. Place a chicken cutlet over pasta or serve alongside.