Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken & Coating
Sauce
Assembly & Cheese
To Serve
Method
Prepare Chicken & Coating
Butterfly and flatten
Trim any excess fat from the chicken. If using breasts, butterfly each breast into two thin cutlets or pound to about 1/4-inch thickness between plastic wrap. Cut each thigh or breast into 2–3 small pieces so you end up with 8 mini cutlets (about 8 pieces total). Season both sides with 1 tsp kosher salt and 1 tsp black pepper.
Set up dredging station
Put the flour in a shallow dish. In a second shallow bowl whisk together the 2 eggs and 2 tbsp milk until blended. In a third shallow dish combine 1 cup breadcrumbs, 1 tbsp grated Parmesan, and 1 tsp dried oregano.
Dredge the cutlets
Working one at a time: lightly coat a cutlet in flour, shake off excess, dip into the egg mixture, then press into the breadcrumb mixture to coat evenly. Place on a rack or plate and repeat with remaining cutlets.
Pan-fry to golden
Heat a large skillet over medium heat and add 4 tbsp olive oil. When shimmering, add cutlets in a single layer without crowding (work in batches if needed). Fry 2–3 minutes per side until golden brown and just cooked through (internal temp ~160°F/71°C). Transfer to a paper towel–lined plate and keep warm. Reserve skillet and any browned bits for the sauce.
Make the Sauce
In the reserved skillet (or a separate saucepan) heat 1 tbsp olive oil over medium-low heat. Add the chopped onion and cook 2–3 minutes until softened. Add the 2 minced garlic cloves and cook 30–45 seconds until fragrant.
Pour in the 14 oz crushed tomatoes. Stir in 1 tsp dried basil, 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp sugar if using. Bring to a gentle simmer and cook 6–8 minutes to blend flavors and slightly thicken. Taste and adjust seasoning.
Assemble Mini Parmigianas
Preheat the broiler to high and arrange a rack about 6 inches from the element. Spoon a tablespoon of warm tomato sauce onto each toasted roll or crostini (or onto an oven-safe baking sheet if serving open-faced).
Place one fried mini cutlet on top of each sauced toast. Spoon an additional teaspoon of sauce over each cutlet. If using shredded mozzarella, sprinkle about 1–2 teaspoons over each for extra melt.
Tear or halve the burrata and place a portion on each mini parmigiana (if using whole burrata, divide the creamy interior among the pieces and place the outer casing pieces decoratively). Sprinkle the 2 tbsp grated Parmesan over all.
Place the assembled pieces under the broiler 1–2 minutes just until cheese begins to melt and edges are bubbly—watch closely to avoid burning. Alternatively, bake at 450°F (230°C) for 3–5 minutes.
Remove from oven, finish with lemon zest (optional), a few fresh basil leaves, and a light drizzle of extra virgin olive oil (about 1 tsp across all).
To Serve
Arrange the mini chicken parmigianas on a platter. Serve immediately while hot and creamy, with extra basil on the side.