Name: TAO Uptowns CHICKEN PARMIGIANO Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 pieces skinless boneless chicken breasts; 1.5 tsp kosher salt; 1 tsp black pepper, freshly ground; 1 tsp garlic powder; 0.75 cups all-purpose flour; 2 pieces large eggs; 2 tbs whole milk; 1.5 cups plain dry breadcrumbs (or panko for extra crunch); 0.5 cups freshly grated Parmesan cheese; 1 tsp dried Italian seasoning; 0.5 cups olive oil (or neutral oil) for frying; 1 tbs unsalted butter (optional, for frying); 28 oz tomato passata or crushed tomatoes; 2 tbs extra virgin olive oil; 0.5 pieces yellow onion, finely diced; 3 cloves garlic, minced; 1 tsp dried oregano; 0.25 tsp crushed red pepper flakes (optional); 1 tsp salt; 0.5 tsp black pepper; 0.5 tsp sugar (optional, to balance acidity); 4 leaves fresh basil leaves, chopped (optional); 2 cups mozzarella cheese, shredded (low-moisture preferred); 0.75 cups freshly grated Parmesan cheese; 8 leaves fresh basil leaves (for garnish, optional); 12 oz cooked spaghetti or your choice of pasta; 0.25 cups extra grated Parmesan

Method

Chicken

Prepare and pound chicken

If chicken breasts are thick, slice horizontally to make 4 even cutlets or place each breast between plastic wrap and pound gently to 1/2 inch (about 1.3 cm) thickness using a meat mallet. Pat dry with paper towels.

Season and set up dredging station

Season both sides of each cutlet with 3/4 tsp kosher salt, 1/4 tsp black pepper, and a light dusting of garlic powder. Place flour in a shallow dish. In a second shallow dish whisk eggs with 2 tbs milk. In a third dish combine breadcrumbs, 1/2 cup grated Parmesan, and dried Italian seasoning; season breadcrumb mix with 3/4 tsp salt and remaining 3/4 tsp black pepper.

Dredge chicken

Working one at a time: dredge a cutlet in flour shaking off excess, dip into the egg wash, then press into the breadcrumb mixture until well coated. Place breaded cutlets on a wire rack or plate. Repeat for all cutlets.

Pan-fry cutlets

Heat a large skillet over medium heat and add 1/4 cup olive oil and 1 tbs butter. When hot (oil shimmers but not smoking), fry cutlets in batches without crowding for 3 to 4 minutes per side until golden brown and crisp. Adjust heat as needed to prevent burning. Transfer fried cutlets to a paper-towel-lined plate or rack; keep warm in a low oven (200°F / 95°C) while finishing remaining cutlets and preparing sauce.

Sauce

Sweat aromatics

In a medium saucepan warm 2 tbs extra virgin olive oil over medium heat. Add the diced onion and a pinch of salt; cook for 4–6 minutes until softened and translucent. Add minced garlic and cook 30–45 seconds until fragrant, stirring so garlic doesn’t brown.

Simmer sauce

Add the passata/crushed tomatoes, dried oregano, crushed red pepper (if using), 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp sugar. Bring to a gentle simmer, reduce heat to low, and cook uncovered for 12–18 minutes until slightly thickened. Stir occasionally. Taste and adjust seasoning; stir in chopped fresh basil at the end if using.

Assembly & Finish

Preheat oven and prepare baking dish

Preheat oven to 400°F (200°C). Spread 1 to 1 1/2 cups of the tomato sauce in the bottom of a 9x13 inch (or appropriately sized) baking dish to prevent sticking and to create a sauce bed.

Arrange cutlets and top with cheese

Place the fried chicken cutlets in the baking dish in a single layer. Spoon about 1/2 to 3/4 cup of sauce over each cutlet (enough to cover the top but not swamp the breading). Sprinkle about 1/2 cup shredded mozzarella and a tablespoon of grated Parmesan over each cutlet (or distribute evenly). For a more even melt, leave a small gap between cheese and the outer edge of breading.

Bake until cheese melts and servers are hot

Bake in the preheated oven for 10–14 minutes, or until the cheese is bubbly and lightly golden and the internal temperature of chicken registers 165°F (74°C). If you want a more browned top, switch to broil for 1–2 minutes—watch closely to prevent burning.

Rest and garnish

Remove from oven and let rest for 3–5 minutes. Garnish with torn fresh basil leaves and an extra sprinkle of grated Parmesan.

To Serve

Serve each chicken parmigiano over a bed of cooked spaghetti (tossed lightly with remaining sauce if desired) or alongside your chosen pasta. Offer additional grated Parmesan at the table.

Chicken Parmigiano Recipe