Classic Chicken Parmigiana Recipe
Chicken Parmigiana is a classic Italian-American dish featuring tender breaded chicken cutlets fried to golden perfection, topped with a rich homemade tomato sauce, melted mozzarella, and Parmigiano Reggiano cheese, then baked and broiled briefly for a bubbly, golden finish. It’s a comforting, crowd-pleasing meal ready in about an hour and perfect for family dinners.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
Ingredients
Tomato Sauce
- 1 28-ounce can plum tomatoes (hand crushed or blender pulsed)
- 5 cloves garlic (sliced)
- 1/4 cup olive oil
- Salt and pepper to taste
- 1/2 teaspoon crushed hot red pepper flakes (optional)
- 1/2 teaspoon dried oregano (optional)
Chicken Cutlets
- 1 pound chicken cutlets (thin-sliced, about 6 cutlets)
- 1 cup flour (for dredging, will not need all)
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 large eggs (beaten)
- 1 1/2 cups Italian seasoned breadcrumbs
- 1-2 cups olive oil or vegetable oil (for frying)
Cheese Toppings
- 1 1/2 cups mozzarella cheese (shredded)
- 1/2 cup Parmigiano Reggiano (finely grated)
Instructions
- Making the sauce: In a saucepan, sauté the sliced garlic in 1/4 cup olive oil over medium-low heat for 2-3 minutes until lightly golden. Add the crushed hot red pepper flakes (optional) and cook for an additional 30 seconds. Stir in the hand-crushed plum tomatoes and bring the mixture to a simmer. Let it cook gently for 10 minutes. Season the sauce with salt and dried oregano (optional) and adjust seasoning by tasting. Set the sauce aside once ready.
- Preparing the breading for chicken: Combine 1 teaspoon kosher salt and 1/4 teaspoon black pepper into the flour. Dredge each chicken cutlet in the seasoned flour, shaking off the excess. Dip the floured cutlets into the beaten eggs, then coat thoroughly with the Italian seasoned breadcrumbs. Lay the breaded cutlets on parchment paper and set aside while preparing the oil for frying.
- Frying the cutlets: Pour olive oil or vegetable oil about 3/4 inch deep into a large heavy frying pan. Heat the oil over medium heat until it reaches 350 to 370°F, which takes approximately 5-7 minutes. Fry the cutlets in batches, cooking each side for about 3 minutes until golden and crispy. Remove each batch and place on a wire rack to drain and cool slightly.
- Assembling the chicken parmigiana: Preheat your oven to 400°F. Spread a thick layer of tomato sauce (around 1/4 inch) on the bottom of a large baking dish. Arrange the fried chicken cutlets evenly in the dish and cover them with another generous layer of sauce. Distribute the shredded mozzarella evenly over the cutlets, then sprinkle half of the grated Parmigiano Reggiano on top.
- Baking and broiling: Place the assembled chicken parmigiana in the oven and bake for 5 minutes if the cutlets are warm or 12-15 minutes if they are cold, allowing the cheese to melt thoroughly. Broil on high for 30 to 60 seconds to brown and bubble the cheese topping. Keep a close eye to avoid burning.
- Finishing touch and serving: Remove the dish from the oven and sprinkle the remaining Parmigiano Reggiano cheese evenly over the top. Let the chicken parmigiana rest for about 5 minutes before serving to allow flavors to meld. Serve hot and enjoy!
Notes
- For a spicier sauce, include the crushed red pepper flakes; otherwise, omit for a milder flavor.
- Use a thermometer to check oil temperature for optimal frying results; too hot oil can burn the crust, too cool will make it greasy.
- Baking time varies depending on whether the cutlets are warm or cold; adjust accordingly to ensure cheese melts properly without drying out the chicken.
- Resting the dish before serving helps improve texture and flavor absorption.
- Leftover sauce can be stored in the refrigerator for up to 3 days or frozen for longer storage.
Find it online: https://cheftinaskitchen.com/classic-chicken-parmigiana-recipe/
