Chicken Parmigiana Recipe

Prepare and pound chicken

If breasts are thick, slice horizontally to make 4 even cutlets or place between plastic wrap and gently pound with a meat mallet to about 1/2-inch thickness. Pat dry with paper towels. Season both sides with 1 1/2 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder.

Set up breading station

Place the flour in a shallow bowl. In a second bowl, whisk the 2 eggs with 2 tbsp milk. In a third bowl combine breadcrumbs, 1/2 cup grated Parmesan, 1 tsp dried oregano and 1 tsp dried basil; mix well.

Bread the chicken

Dredge each seasoned cutlet lightly in flour, shaking off excess; dip into the egg mixture, letting excess drip off; press into the breadcrumb mixture to coat evenly on all sides. Place breaded cutlets on a tray and let rest 5–10 minutes to help the coating adhere.

Fry until golden

Heat 1/2 cup olive oil in a large skillet over medium heat until shimmering but not smoking. Fry cutlets in batches 2–3 minutes per side until golden brown (internal color still slightly pale). Transfer to a paper towel-lined plate to drain. Reduce heat slightly if coating browns too fast. (Alternatively, you can bake at 425°F for 12–15 minutes, flipping once.)

Make the tomato sauce

In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add the chopped onion and cook 4–5 minutes until softened. Add the minced garlic and cook 30 seconds until fragrant. Stir in 28 oz crushed tomatoes and 2 tbsp tomato paste. Season with 3/4 tsp salt, 1/2 tsp black pepper, 1 tsp dried oregano and 1 tsp sugar (optional). Simmer gently 12–15 minutes, stirring occasionally, until slightly thickened. Stir in torn fresh basil leaves at the end.

Preheat oven

Preheat the oven to 425°F (220°C). Lightly spread 1/2 to 3/4 cup of the tomato sauce in the bottom of a 9x13-inch baking dish (enough so cutlets will sit on a thin layer).

Assemble cutlets

Place the fried chicken cutlets in a single layer in the baking dish atop the sauce. Spoon about 1/3 to 1/2 cup sauce over each cutlet (enough to cover but not flood). Top each with roughly 2 oz (about 1/2 cup shredded) mozzarella and sprinkle 2 tbsp grated Parmesan across the cutlets (divide evenly).

Bake to melt cheese

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

Remove dish from oven and let rest 3–5 minutes. Garnish with fresh basil leaves and extra grated Parmesan. Serve hot over spaghetti, with a side salad, or with garlic bread.