Little Italy Chicken Parmesan* Recipe

Heat 1 tablespoon extra-virgin olive oil in a medium saucepan over medium heat.

Add finely chopped onion and cook, stirring occasionally, until translucent, about 5–6 minutes.

Add minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Stir in tomato paste and cook 1 minute to deepen flavor.

Add crushed tomatoes, dried basil, dried oregano, sugar (if using), 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir to combine.

Bring sauce briefly to a gentle simmer, reduce heat to low, and simmer uncovered, stirring occasionally, 15–20 minutes to thicken and meld flavors.

Taste and adjust seasoning with salt and pepper as needed. Stir in torn fresh basil leaves just before using (optional). Keep sauce warm while preparing chicken.

Place each chicken breast between two sheets of plastic wrap or in a zip-top bag and pound with a meat mallet or heavy skillet until even thickness, about 1/2-inch thick. This ensures even cooking.

Season both sides of the flattened chicken breasts with 1 teaspoon kosher salt and 1 teaspoon black pepper (divided as desired).

Set up a breading station: in one shallow dish place the all-purpose flour; in a second bowl whisk together the 2 large eggs and 2 tablespoons milk; in a third shallow dish combine 1.5 cups Italian-style breadcrumbs, 1/2 cup grated Parmesan, 1/2 teaspoon garlic powder, and 1/2 teaspoon dried oregano.

Working with one cutlet at a time: dredge the chicken in flour, shaking off excess; dip into the egg wash, allowing excess to drip; press into the breadcrumb mixture, coating evenly and pressing so breadcrumbs adhere. Place breaded cutlets on a plate and let rest 5 minutes to set the crust.

In a large skillet over medium heat, add 4 tablespoons olive oil and 1 tablespoon unsalted butter. Heat until butter melts and oil shimmers but is not smoking.

Add breaded chicken cutlets (work in batches if necessary so they do not crowd) and cook until golden brown, about 3–4 minutes per side. The interior will still be slightly underdone; transfer cutlets to a paper towel–lined plate to drain briefly.

Preheat oven to 425°F (220°C). Lightly spoon or ladle about 1/2 cup of the warm tomato sauce into the bottom of a baking dish (large enough to hold the cutlets in a single layer).

Arrange the browned chicken cutlets in the baking dish over the sauce. Spoon additional sauce over each cutlet (about 1/3 to 1/2 cup per piece, depending on preference).

Top each sauced cutlet with approximately 2 ounces of shredded or sliced mozzarella and a sprinkle (about 1 tablespoon) of grated Parmesan.

Bake in the preheated oven until cheese is melted and bubbly and chicken reaches an internal temperature of 165°F (74°C), about 8–10 minutes.

If you prefer a golden-brown cheese crust, switch the oven to broil for 1–2 minutes—watch closely to avoid burning.

Remove from oven and let rest 3–4 minutes. Garnish with chopped fresh parsley and torn basil leaves if using.

While chicken bakes, cook 12 oz pasta in a large pot of salted boiling water according to package directions until al dente. Drain, reserving 1/2 cup pasta cooking water.

Toss drained pasta with a few tablespoons of the tomato sauce and a splash of reserved pasta water if needed to loosen. Place a portion of pasta on each plate.

Top the sauced pasta with a chicken Parmesan cutlet. Sprinkle additional grated Parmesan and chopped parsley. Serve with lemon wedges on the side if desired.