Description
This crispy and cheesy Chicken Parmigiana is a quick and comforting Italian-American classic made with golden-fried chicken cutlets, rich homemade tomato sauce, and melty mozzarella and Parmesan cheese. It’s simple enough for weeknights but elegant enough for special occasions. Serve over pasta or in a sandwich for a crowd-pleasing meal.
Ingredients
Scale
For the chicken:
- 2 large boneless, skinless chicken breasts (sliced in half lengthwise to make 4 cutlets)
- Salt and black pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs
- 2 tbsp milk
- 1 ½ cups Italian-style breadcrumbs
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp dried oregano
- Vegetable oil, for frying
For the sauce:
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 can (15 oz) crushed tomatoes
- 1 tsp dried basil
- ½ tsp sugar (optional)
- Salt and pepper, to taste
For assembling:
- 1 ½ cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley or basil (optional)
- Cooked spaghetti or pasta of choice, for serving
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a large baking dish.
- Season chicken cutlets with salt and pepper on both sides.
- Set up three bowls for breading: one with flour, one with whisked eggs and milk, and one with breadcrumbs mixed with Parmesan cheese, garlic powder, and oregano.
- Dredge each chicken cutlet in flour, then dip in egg mixture, then coat in breadcrumb mixture. Press to adhere well.
- Heat oil in a large skillet over medium-high heat. Fry chicken cutlets for 3–4 minutes per side, until golden brown and cooked through. Drain on paper towels.
- In a saucepan, heat olive oil over medium heat. Sauté garlic for about 30 seconds. Add crushed tomatoes, basil, sugar (if using), salt, and pepper. Simmer for 10–15 minutes.
- Spread a thin layer of sauce in the bottom of the baking dish. Place fried chicken cutlets on top. Spoon more sauce over each cutlet, then top with mozzarella and Parmesan cheese.
- Bake uncovered for 15–20 minutes, or until cheese is melted and bubbly.
- Garnish with chopped parsley or basil if desired. Serve hot over cooked spaghetti or pasta.
Notes
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Pound chicken evenly to ensure fast, uniform cooking.
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For crispier results, don’t overload the cutlets with sauce before baking.
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Fresh herbs like basil or parsley add a bright, fresh finish.
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To make it gluten-free, use almond flour and GF breadcrumbs.
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For added flavor, use freshly grated cheeses instead of pre-packaged.