Breaded Chicken Cutlet Parmigiana Recipe

Prepare chicken

If breasts are thick, slice each horizontally to make 2 thinner cutlets or pound between plastic wrap to 1/2-inch thickness. Pat dry with paper towels. Season both sides lightly with 1/2 tsp salt and 1/4 tsp black pepper.

Set up breading station

Place flour in a shallow dish. Whisk eggs with 2 tbsp milk in a second dish until homogeneous. In a third dish combine breadcrumbs, 1/2 cup grated Parmesan, 1 tsp Italian seasoning, remaining 1/2 tsp salt, and remaining 1/4 tsp black pepper.

Bread the cutlets

Dredge each cutlet in flour, shaking off excess. Dip into the egg mixture, letting excess drip off, then press into breadcrumb mixture until evenly coated. Set breaded cutlets on a wire rack while you heat the oil.

Pan-fry cutlets

Heat 1/2 cup oil in a large skillet over medium-high heat until shimmering but not smoking (about 350°F/175°C). Working in batches if needed, place cutlets in the pan and cook 3-4 minutes per side until golden brown and internal temperature reaches about 155°F (it will finish in the oven). Transfer to a paper towel-lined plate or wire rack.

While breading or frying, make the sauce: heat 2 tbsp olive oil in a saucepan over medium heat. Add chopped onion and cook until softened and translucent, about 5-6 minutes. Add minced garlic and cook 30-60 seconds until fragrant.

Stir in tomato paste and cook 1 minute, then add crushed tomatoes, dried basil, oregano, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp sugar (if using). Bring to a gentle simmer, reduce heat to low, and simmer uncovered 10-15 minutes to thicken and concentrate flavors. Taste and adjust seasoning.

Preheat oven to 400°F (200°C). Spread about 1/2 to 3/4 cup tomato sauce in the bottom of a baking dish (approx. 9x13 or large enough for cutlets) to prevent sticking and create a sauce bed.

Arrange the fried cutlets in the baking dish in a single layer. Spoon 1/4 to 1/3 cup of tomato sauce over each cutlet, spreading slightly but leaving edges of breading exposed.

Top each sauced cutlet with a generous portion of sliced or shredded fresh mozzarella (about 2 oz per cutlet) and sprinkle with the remaining 1/4 cup grated Parmesan.

Bake in preheated oven for 8-12 minutes until cheese is melted and bubbly and internal temperature of chicken reaches 165°F (74°C). For a browned finish, place under the broiler 1-2 minutes watching carefully to avoid burning.

Remove from oven and let rest 3-5 minutes. Garnish with fresh basil leaves if desired and serve hot with remaining tomato sauce on the side.