Name: Tony's Baltimore Grills CHICKEN PARMIGIANA Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 pieces boneless skinless chicken breasts; 1.5 tsp salt; 1 tsp black pepper; 1 tsp garlic powder; 0.75 cups all-purpose flour; 2 pieces large eggs; 3 tbs whole milk; 1.5 cups plain breadcrumbs (or panko mix); 0.5 cups grated Parmesan cheese (for breading); 1 tsp dried Italian seasoning; 0.5 cups olive oil (or vegetable oil) for frying; 2 tbs extra virgin olive oil; 0.5 cups yellow onion, finely diced; 3 cloves garlic, minced; 28 oz crushed tomatoes (canned); 2 tbs tomato paste; 1 tsp dried oregano; 1 tsp dried basil; 0.25 tsp red pepper flakes; 1 tsp sugar (optional, to balance acidity); 1 tsp salt; 0.5 tsp black pepper; 2 tbs fresh basil leaves, chopped (optional); 2 cups mozzarella cheese, shredded; 0.5 cups freshly grated Parmesan cheese (for topping); 8 leaves fresh basil leaves (for garnish)

Method

Make the sauce

Sweat aromatics

Heat 2 tablespoons extra virgin olive oil in a medium saucepan over medium heat. Add the finely diced onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the minced garlic and cook for 30–45 seconds until fragrant.

Simmer sauce

Stir in the tomato paste and cook 1 minute. Add the crushed tomatoes, dried oregano, dried basil, red pepper flakes, sugar (if using), 1 teaspoon salt and 1/2 teaspoon black pepper. Bring to a gentle simmer, reduce heat to low and cook, uncovered, 15–20 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning; stir in chopped fresh basil at the end. Keep warm.

Prepare the chicken

Butterfly and pound

Trim any fat from 4 boneless skinless chicken breasts. If breasts are thick, butterfly each by slicing horizontally almost through and opening, or slice each into two even cutlets. Place each cutlet between two sheets of plastic wrap and pound gently with a meat mallet to an even thickness of about 1/2 inch.

Season

Season both sides of the chicken cutlets with 1 1/2 teaspoons salt, 1 teaspoon black pepper and 1 teaspoon garlic powder.

Set up breading station

Place the 3/4 cup all-purpose flour in a shallow dish. In a second shallow bowl, whisk together 2 large eggs and 3 tablespoons whole milk until combined. In a third shallow dish, combine 1 1/2 cups breadcrumbs, 1/2 cup grated Parmesan, and 1 teaspoon dried Italian seasoning.

Dredge and bread

Working one at a time: dredge a chicken cutlet in flour, shaking off excess; dip into the egg wash; press into the breadcrumb mixture to coat evenly, pressing breadcrumbs onto the edges. Place breaded cutlets on a wire rack or plate while heating oil.

Pan-fry

Heat a large skillet over medium heat and add about 1/2 cup oil (enough to come ~1/8–1/4 inch up the pan). When oil is hot but not smoking (about 350°F / a drop of breadcrumb sizzles), add cutlets in a single layer without crowding (cook in batches if needed). Fry 3–4 minutes per side until golden brown. Transfer to a paper towel-lined plate or wire rack to drain. The cutlets will finish cooking in the oven.

Assemble and bake

Preheat the oven to 425°F (220°C). Spread about 1/2 cup of the warm tomato sauce in the bottom of a 9x13-inch baking dish (or two smaller dishes) to prevent sticking.

Arrange the fried chicken cutlets in a single layer over the sauce. Spoon about 1/3 to 1/2 cup tomato sauce over each cutlet (use more or less to taste). Sprinkle each cutlet evenly with shredded mozzarella (divide the 2 cups among the cutlets) and then with the 1/2 cup grated Parmesan.

Bake in the preheated oven until cheese is melted and bubbling and the internal temperature of the chicken reaches 165°F (74°C), about 12–15 minutes. If you want more browning on top, place under the broiler for 1–2 minutes watching carefully.

Remove from oven and let rest 3–5 minutes. Garnish with fresh basil leaves. Serve over pasta or with a side salad as a platter.

Chicken Parmigiana Recipe