Chicken Or Veal Parmesan Recipe

Prepare and pound

If using chicken breasts, slice horizontally to make 2 thinner cutlets or place between plastic wrap and gently pound with a meat mallet to about 1/2 inch thickness. If using veal cutlets, they should already be thin (about 1/4–1/2 inch). Pat dry with paper towels.

Season both sides of each cutlet with 3/4 tsp kosher salt and 1/2 tsp freshly ground black pepper (reserve remaining salt and pepper for sauce if desired).

Set up breading station

Place flour in a shallow dish. In a second shallow dish whisk together the eggs and milk. In a third shallow dish combine bread crumbs, 1/2 cup grated Parmesan, dried Italian seasoning, chopped parsley, and a pinch of salt and pepper; mix well.

Dredge and bread

Working one at a time: dredge a cutlet in flour, shaking off excess; dip into the egg mixture allowing excess to drip off; press firmly into the breadcrumb mixture to coat both sides. Place on a wire rack while you finish breading the rest.

Pan-fry cutlets

Heat a large skillet over medium-high heat and add 2 tbsp olive oil and 1 tbsp butter. When shimmering, add cutlets in a single layer without crowding (work in batches if necessary). Fry 3–4 minutes per side for chicken (slightly less for veal) until golden brown and an instant-read thermometer reads ~150°F (they will finish cooking in the oven). Transfer to a paper-towel-lined plate and keep warm. Add remaining 2 tbsp olive oil and 1 tbsp butter before the next batch if needed.

In a medium saucepan or deep skillet, heat 2 tbsp extra-virgin olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent, about 6–8 minutes.

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

Stir in the tomato paste and cook 1 minute to remove raw taste. Add the crushed tomatoes, dried oregano, red pepper flakes, sugar (if using), 1 tsp salt, and torn basil leaves. Bring to a gentle simmer, then reduce heat to low and simmer uncovered 12–15 minutes to meld flavors and slightly thicken. Taste and adjust salt, pepper or sugar as needed.

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

Arrange the fried cutlets in the dish in a single layer. Spoon about 1/3 to 1/2 cup sauce over each cutlet (enough to cover but not drown).

Divide the shredded mozzarella evenly among the cutlets and sprinkle the remaining 1/2 cup grated Parmesan over the top.

Bake in the preheated oven until cheese is melted, bubbly, and lightly golden, about 10–12 minutes. For a browned top, switch to broil on high for 1–2 minutes — watch carefully to avoid burning.

Remove from oven and let rest 3–4 minutes. Garnish with fresh basil leaves and serve over cooked pasta or with bread.