Parmigiano Recipe
Chicken cutlets, Sunday sauce, parmigiano, mozzarella
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Ingredients
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Chicken Cutlets
Sunday Sauce (Tomato Sauce)
Cheeses & Finish
Method
Sunday Sauce (Tomato Sauce)
- 1
- 2
Build the sauce
Stir in 2 tablespoons tomato paste and cook 1–2 minutes to caramelize slightly. Add the 28 oz crushed tomatoes, 1 teaspoon dried oregano, 0.5 teaspoon sugar (if using), 1 teaspoon kosher salt, and 0.5 teaspoon black pepper. Bring to a gentle simmer.
- 3
Finish and simmer
Reduce heat to low, add torn basil leaves, and simmer partially covered for 25–30 minutes, stirring every 5–10 minutes. Adjust seasoning to taste. Keep sauce warm while preparing cutlets.
Chicken Cutlets
- 4
Butterfly and pound the chicken
If using whole chicken breasts, slice each horizontally to make two thinner cutlets (or butterfly) and place between plastic wrap. Using a meat mallet or rolling pin, gently pound to an even thickness about 1/4" (6 mm). Season both sides lightly with 1 teaspoon kosher salt and 0.5 teaspoon black pepper.
- 5
Set up breading station
Place 1/2 cup flour in a shallow dish. In a second dish whisk the 2 large eggs with 2 tablespoons milk. In a third dish combine 1 cup breadcrumbs, 1/2 cup grated parmigiano-reggiano, 1 teaspoon Italian seasoning, 0.5 teaspoon garlic powder, and a pinch of salt and pepper.
- 6
Dredge and bread
Lightly dredge each cutlet in flour, shaking off excess. Dip into the egg wash, then press into the breadcrumb mixture, coating evenly and pressing so crumbs adhere. Repeat for all cutlets.
- 7
Pan-fry cutlets
Heat a large skillet over medium heat and add 3 tablespoons olive oil and 1 tablespoon unsalted butter (optional). When oil is shimmering, add cutlets (work in batches if needed) and fry until golden brown and crisp, about 3–4 minutes per side, until an instant-read thermometer inserted into the thickest part reads 160°F (71°C). Transfer cutlets to a paper-towel-lined plate.
Assembly & Baking
- 8
Preheat and arrange
Preheat oven to 425°F (220°C). Spread a thin layer (about 1/2 cup) of the warm Sunday sauce in the bottom of a shallow baking dish large enough to hold the cutlets in a single layer.
- 9
Top cutlets
Place the fried cutlets in the dish on top of the sauce. Spoon additional sauce over each cutlet (about 2–3 tablespoons each), then top with shredded or sliced mozzarella, and sprinkle about 1/2 cup additional grated parmigiano-reggiano evenly across.
- 10
Bake to melt and finish
Bake in the preheated oven until cheese is melted and bubbly and edges are slightly browned, about 8–10 minutes. If you prefer a browned cheese crust, finish under the broiler 1–2 minutes—watch closely to avoid burning.
- 11
Garnish and rest
Remove from oven, let rest 3–5 minutes. Sprinkle with chopped fresh parsley and serve with extra Sunday sauce on the side.