Chicken Parmigiana
A classic Italian-American dish featuring crispy breaded chicken cutlets topped with rich marinara sauce and melted cheeses.
Equipment
- Saucepan
- Large Frying Pan
- Baking Dish
- Wire Rack
Ingredients
- 1 28-ounce can plum tomatoes (hand-crushed or pulsed in a blender)
- 5 cloves garlic (sliced)
- 1/4 cup olive oil
- salt and pepper (to taste)
- 1/2 tsp. crushed hot red pepper flakes (optional)
- 1/2 tsp. dried oregano (optional)
- 1 lb chicken cutlets (thin-sliced, about 6 cutlets)
- 1 cup flour (for dredging)
- 1 tsp. kosher salt
- 1/4 tsp. black pepper
- 3 large eggs (beaten)
- 1 1/2 cups Italian seasoned breadcrumbs
- 1–2 cups olive oil or vegetable oil (for frying)
- 1 1/2 cups mozzarella cheese (shredded)
- 1/2 cup Parmigiano Reggiano (finely grated)
Instructions
- Heat olive oil in a saucepan over medium-low heat. Add sliced garlic and cook until golden, about 2-3 minutes. Add crushed tomatoes, stir well, and let simmer for 10 minutes. Season with salt, pepper, and optional spices.
- Mix kosher salt and black pepper into flour. Dredge each chicken cutlet in the seasoned flour, dip in beaten eggs, and coat with breadcrumbs. Place on parchment paper.
- Heat oil in a large frying pan to 350-370°F. Fry cutlets in batches for 3 minutes per side until golden and crisp. Transfer to a wire rack to drain.
- Preheat the oven to 400°F. Spread a layer of sauce in a baking dish, arrange fried cutlets on top, cover with more sauce, and sprinkle mozzarella and half of the Parmesan on top.
- Bake for 5-15 minutes depending on the temperature of the cutlets. Broil for 30-60 seconds for a golden top.
- Remove from the oven, sprinkle remaining Parmesan, and let rest for 5 minutes before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F.