Chicken Parmigiana Recipe

Prepare and pound

Trim any excess fat from the chicken breasts. Place each breast between two pieces of plastic wrap or in a heavy-duty zip-top bag and gently pound with a meat mallet or rolling pin until they are an even thickness about 1/2 inch thick. This ensures even cooking.

Season both sides of each pounded chicken breast with 3/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper (reserve the remaining salt/pepper for sauce).

Set up breading station

In three shallow bowls or rimmed plates: (1) place the flour; (2) whisk the eggs with the whole milk until blended; (3) combine the breadcrumbs, 1/2 cup grated Parmesan, 1 teaspoon dried Italian seasoning, and 1/2 teaspoon garlic powder. Season the breadcrumb mixture lightly with a pinch of salt and pepper.

Dredge each chicken breast first in flour, shaking off excess, then dip into the egg wash, letting excess drip, and finally press into the breadcrumb mixture so it is evenly coated. Place coated cutlets on a wire rack while you heat the pan. For best adherence, press the crumbs firmly into the meat.

Pan-fry the cutlets

In a large skillet over medium heat, add 1/2 cup olive oil and 2 tablespoons butter. When the butter is melted and the oil shimmers (about 325-350°F if using a thermometer), add chicken cutlets (work in batches if needed: do not crowd the pan). Fry until golden brown and crisp, about 3-4 minutes per side. Adjust heat as needed to prevent burning. Transfer cooked cutlets to a paper towel-lined plate or a wire rack to drain. They do not need to be fully cooked through; they will finish in the oven.

While the chicken is frying (or before you start frying), make the tomato sauce. In a medium saucepan, heat 2 tablespoons extra-virgin olive oil over medium heat. Add the finely chopped onion and a pinch of salt and cook, stirring occasionally, until the onion is soft and translucent, about 6-8 minutes.

Add the minced garlic and cook until fragrant, about 30-60 seconds, taking care not to brown it.

Stir in the tomato paste and cook 1 minute to deepen the flavor. Add the crushed tomatoes, 1 teaspoon dried oregano, 1/4 teaspoon red pepper flakes, 1/2 teaspoon sugar (if using), 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Bring to a gentle simmer.

Reduce heat to low and let the sauce simmer, uncovered, 12-15 minutes, stirring occasionally until slightly thickened. Taste and adjust seasoning. Stir in chopped fresh basil leaves at the end if using, then remove from heat.

Preheat the oven to 425°F (220°C). Lightly oil a 9x13-inch baking dish or use a cast-iron skillet large enough to hold the cutlets in a single layer.

Spread about 1 cup of the warm tomato sauce in the bottom of the baking dish to prevent sticking and for flavor.

Arrange the fried chicken cutlets in the dish in a single layer. Spoon about 1/3 to 1/2 cup sauce over each cutlet, spreading it to cover the top.

Top each sauced cutlet with approximately 3 ounces (about 3/4 cup shredded or 1-2 slices) of mozzarella and sprinkle about 2 tablespoons grated Parmesan over each chicken piece.

Bake in the preheated oven until the cheese is melted, bubbly, and beginning to brown in spots, and the chicken reaches an internal temperature of 165°F (74°C), about 10-12 minutes.

If you prefer a browned top, switch the oven to broil for 1-2 minutes, watching closely so it doesn’t burn.

Remove from oven and let rest 3-5 minutes. Garnish with fresh basil leaves. Serve the chicken parmigiana over cooked pasta or with a side of vegetables, spooning extra sauce from the baking dish over the chicken and pasta.