Parmigiana Recipe
choice of breaded chicken or veal, with tomato sauce and mozzarella, served with spaghetti
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Ingredients
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Protein & Breading (choose chicken or veal)
Tomato Sauce
Cheese & Assembly
Spaghetti
Finishing
Method
Protein & Breading (choose chicken or veal)
- 1
Prepare cutlets
If using chicken breasts, butterfly each breast and place between two sheets of plastic wrap. Pound gently with a meat mallet to an even thickness of about 1/2 inch (1.3 cm). If using veal cutlets, lightly pound to 1/4–1/2 inch thickness. Pat dry with paper towels and season both sides with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper (from the ingredients list).
- 2
Set up breading stations
Place flour in a shallow dish. In a second shallow bowl whisk together the eggs and 2 tablespoons milk until combined. In a third dish combine breadcrumbs, 1/2 cup grated Parmesan, 1 teaspoon dried Italian seasoning, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper.
- 3
- 4
Pan-fry the cutlets
Heat a large skillet over medium heat and add 3/4 cup oil and 1 tablespoon butter (optional). When the oil is hot but not smoking (about 350°F / oil shimmers), add cutlets in a single layer without crowding; you may need two batches. Fry until golden brown, about 3–4 minutes per side for pounded chicken or veal cutlets. Transfer to a paper towel-lined plate or wire rack to drain. The cutlets will finish cooking in the oven with the sauce and cheese.
Tomato Sauce
- 5
Sauté aromatics
While you bread the cutlets or after frying the first batch, heat 2 tablespoons extra-virgin olive oil in a medium saucepan over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes. Add the minced garlic and cook 30–60 seconds until fragrant; do not let it brown.
- 6
Simmer the sauce
Stir in 1 tablespoon tomato paste and cook 1 minute. Add the 28 oz crushed tomatoes, 1 teaspoon dried oregano, torn basil leaves, 1/2 teaspoon sugar (optional), 1 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a gentle simmer, lower the heat, and simmer uncovered for 15–20 minutes to meld flavors and thicken slightly. Taste and adjust seasoning as needed. Keep 1 cup of sauce reserved for the spaghetti; the rest will be used to top the cutlets.
Cheese & Assembly
- 7
Preheat and assemble
Preheat the oven to 400°F (200°C). Spread a thin layer (about 1/2 cup) of tomato sauce in the bottom of a 9x13-inch or similarly sized ovenproof baking dish. Arrange the fried cutlets in a single layer in the dish.
- 8
Top with sauce and cheese
Spoon about 1/3–1/2 cup sauce over each cutlet so they are well coated but not swimming. Place 2 oz (about 1/4 of the total) sliced fresh mozzarella over each cutlet, allowing some overlap. Sprinkle the remaining 1/2 cup grated Parmesan evenly over everything and tuck a torn basil leaf or two on each cutlet.
- 9
Bake until bubbly
Bake in the preheated oven 10–12 minutes, or until the cheese is melted and bubbly and the cutlets reach an internal temperature of 165°F (74°C) for chicken (veal should be cooked through as well). If you want the cheese browned, finish under the broiler 1–2 minutes — watch carefully to prevent burning.
Spaghetti
- 10
Cook pasta
About 10 minutes before the cutlets finish baking, bring a large pot of water to a rolling boil and add 1 tablespoon salt. Add 12 oz spaghetti and cook according to package directions for al dente, usually 8–10 minutes.
- 11
Finish pasta with sauce
Reserve 1/2 cup of pasta cooking water, then drain the spaghetti. Return pasta to the pot off the heat and toss with the reserved 1 cup tomato sauce (or additional warmed sauce), 1 teaspoon olive oil (optional), and a splash of reserved pasta water if needed to loosen and coat the pasta. Adjust seasoning to taste.
Finishing
- 12
Plate and garnish
Serve each parmigiana cutlet over or beside a portion of spaghetti (about 3 oz dry / 1/4 of the batch per serving). Spoon any pan juices or extra sauce from the baking dish over the cutlets. Garnish with chopped parsley, additional torn basil leaves, a sprinkle of grated Parmesan, and red pepper flakes if desired.
- 13
Serving note
Serve immediately while hot. Leftover sauce can be refrigerated for up to 4 days; breaded cutlets are best eaten the same day but can be reheated in a 350°F oven until warmed through.