Name: ZZ & Simone's Chicken Parmigiana Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 each boneless skinless chicken breasts; 1.5 tsp kosher salt; 1 tsp freshly ground black pepper; 3 tbs all-purpose flour; 2 each large eggs; 2 tbs whole milk; 1.5 cups plain breadcrumbs (or panko blended with fine crumbs); 0.5 cups grated Parmesan cheese; 1 tsp dried Italian seasoning; 0.5 tsp garlic powder; 0.5 cups vegetable oil (for shallow frying); 1 tbs extra-virgin olive oil; 0.5 each yellow onion, finely chopped; 2 cloves garlic, minced; 14 oz crushed tomatoes (canned); 1 tbs tomato paste; 1 tsp dried oregano; 0.25 tsp red pepper flakes; 0.5 tsp salt; 6 leaves fresh basil leaves, torn; 8 oz buffalo mozzarella, sliced; 2 tbs grated Parmesan (for finishing); 2 tbs fresh parsley, chopped; 4 each lemon wedges (optional)

Method

Chicken

Prepare breasts

Butterfly each chicken breast or place between two sheets of plastic wrap and pound to an even 1/2-inch thickness using a meat mallet or rolling pin. Season both sides with 3/4 tsp kosher salt and 1/2 tsp black pepper (reserve remaining salt/pepper for later).

Set up breading stations

Place the flour in a shallow dish. In a second shallow bowl whisk together the eggs and 2 tablespoons milk until smooth. In a third shallow bowl combine the breadcrumbs, 1/2 cup grated Parmesan, 1 tsp Italian seasoning, and 1/2 tsp garlic powder; mix well.

Bread the chicken

Dredge each chicken breast in flour, shaking off excess; dip into the egg mixture, then press firmly into the breadcrumb mixture until evenly coated. Place breaded cutlets on a wire rack while heating the oil.

Shallow-fry the cutlets

Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until shimmering but not smoking. Fry cutlets in batches (do not overcrowd) 2–3 minutes per side until golden brown and crisp. Transfer to a paper-towel-lined plate or wire rack. The chicken will finish cooking in the oven.

Sauce & Topping

Make the tomato sauce

Preheat the oven to 425°F (220°C). In a medium saucepan heat 1 tablespoon olive oil over medium heat. Add the chopped onion and cook 4–5 minutes until softened. Add minced garlic and cook 30 seconds until fragrant. Stir in the tomato paste and cook 1 minute, then add the crushed tomatoes, 1 tsp dried oregano, 1/4 tsp red pepper flakes, 1/2 tsp salt, and torn basil leaves. Bring to a gentle simmer and cook 8–10 minutes until slightly thickened. Taste and adjust salt/pepper.

Assemble for baking

Spread about 1/2 cup of the tomato sauce in the bottom of a 9x13-inch (or similar) baking dish to prevent sticking. Arrange fried chicken cutlets in a single layer on top of the sauce. Spoon remaining sauce evenly over each cutlet (about 1/3 to 1/2 cup per piece). Place slices of buffalo mozzarella over each cutlet so the cheese covers most of the surface. Sprinkle the remaining 2 tablespoons grated Parmesan over the mozzarella.

Bake

Bake in the preheated 425°F (220°C) oven uncovered for 10–12 minutes, until the cheese is melted and bubbly and the internal temperature of the chicken reaches 165°F (74°C). If you want a lightly browned top, switch to broil for 1–2 minutes while watching closely.

Finish & Serve

Remove the dish from the oven and let rest 3–5 minutes. Sprinkle chopped fresh parsley over the chicken and add extra torn basil if desired. Serve each cutlet with a lemon wedge for squeezing (optional).