Chicken Parmigiana
Mains · Serves 4 · Prep 25 min · Cook 40 min · Total 1 hr 5 min
Crisp golden cutlets, a quick garlicky tomato sauce and melted mozzarella: the red-sauce classic done properly. Sauce only the center of each cutlet so the edges stay crunchy, and serve the extra sauce over spaghetti on the side.
Ingredients
The Sauce
- 2 tbsp olive oil
- 3 clove garlic, thinly sliced
- 1 can (28 oz) crushed tomatoes
- 1/2 tsp dried oregano
- 1/2 tsp kosher salt
- 4 fresh basil leaves, plus more for serving
The Chicken
- 2 large boneless, skinless chicken breasts (about 1 1/2 lb)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 tbsp water
- 1 1/2 cup plain dried breadcrumbs
- 1/2 cup finely grated Parmigiano-Reggiano, plus 1/4 cup for topping
- 3/4 cup vegetable oil, for frying
- 8 oz whole-milk mozzarella, sliced (fresh mozzarella patted dry, or low-moisture)
Steps
The Sauce
- Warm the oil and garlic in a saucepan over medium heat until the garlic is fragrant and just golden at the edges, about 2 minutes. Add the tomatoes, oregano and salt and simmer until thickened, about 20 minutes. Stir in the basil.
The Chicken
- Slice each breast in half horizontally to make 4 cutlets. Pound them between sheets of plastic wrap to an even 1/2-inch thickness. Season both sides with the salt and pepper.
- Set up three shallow dishes: the flour; the eggs beaten with the water; and the breadcrumbs mixed with 1/2 cup Parmigiano. Coat each cutlet in flour, then egg, then crumbs, pressing so they stick. Let them rest on a rack for 10 minutes so the breading sets.
- Heat the oven to 425°F. Heat the vegetable oil (about 1/4 inch deep) in a large skillet over medium-high heat to 350°F. Fry the cutlets two at a time until deep golden, 2 to 3 minutes per side. Drain on a wire rack, not paper towels, to keep the bottoms crisp.
- Spread 1 cup of sauce in a baking dish and set the cutlets on top. Spoon about 2 tbsp sauce onto the center of each, leaving the edges bare, then top with the mozzarella and remaining 1/4 cup Parmigiano. Bake until the cheese is melted and browned in spots and the chicken reads 165°F, 10 to 12 minutes.
- Scatter with basil and serve with the remaining sauce, over spaghetti if you like.