Chicken Parmigiana Recipe

Prepare chicken

If breasts are thick, slice horizontally to make 8 cutlets or pound to 1/2 inch thickness between plastic wrap. Pat dry with paper towels.

Season both sides of each cutlet with 1.5 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder (divide evenly).

Set up breading station

Place flour in a shallow dish. In a second shallow dish, whisk eggs with 2 tbsp milk until combined. In a third dish, combine 1.5 cups breadcrumbs, 1/2 cup grated Parmesan, and 1 tsp dried Italian seasoning.

Dredge each seasoned cutlet in flour, shaking off excess, then dip into the egg mixture, then press into breadcrumb mixture to coat evenly. Set on a wire rack.

Pan-fry chicken

Heat 1/2 cup olive oil and 2 tbsp butter in a large skillet over medium heat until shimmering. Fry cutlets in batches (do not overcrowd) 3-4 minutes per side until golden brown and an instant-read thermometer reads ~150°F (65°C). Transfer to a baking sheet and tent loosely with foil.

Make the marinara

In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add 1/2 cup finely chopped onion and sauté until translucent, about 4-5 minutes. Add 3 minced garlic cloves and cook 30 seconds until fragrant.

Stir in 28 oz crushed tomatoes and 2 tbsp tomato paste. Bring to a gentle simmer, then reduce heat to low.

Add 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried oregano, and 1/4 tsp red pepper flakes. Simmer uncovered 12-15 minutes, stirring occasionally, until slightly thickened.

Remove sauce from heat and whisk in 4 oz softened goat cheese until smooth and incorporated; if sauce is too thick, add 1-2 tbsp water to reach desired consistency. Stir in 2 tbsp chopped fresh basil. Taste and adjust seasoning.

Assemble for baking

Preheat oven to 400°F (200°C). Spoon about 1/4 to 1/3 cup goat's marinara onto each fried cutlet (use more for thicker cutlets). Sprinkle approximately 2 tbsp grated Parmesan and about 1/4 cup shredded mozzarella (if using) over each sauced cutlet.

Place assembled cutlets on a baking sheet and bake 8-10 minutes until cheese is melted and edges are bubbling and internal chicken temperature reaches 165°F (74°C). For a lightly browned top, broil 1-2 minutes, watching closely.

Remove chicken parmigiana from oven. Sprinkle remaining Parmesan (approximately 1/4 cup if desired) over each piece and garnish with fresh basil leaves.

Let rest 2-3 minutes. Serve hot with lemon wedges on the side if desired.