Chicken Parmigiana (Chicken Parmesan)
ID: b801de01...
A classic Italian-American comfort dish featuring crispy, seasoned pan-fried chicken cutlets topped with a quick, garlicky marinara sauce, melted mozzarella, and grated Parmigiano Reggiano. Perfectly crispy and baked until bubbly.
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🍳 Cooking Flow
Sauté garlic and simmer crushed tomatoes with oregano and pepper flakes to make a quick marinara. → Pound chicken cutlets thin and dredge sequentially in seasoned flour, egg wash, and parmesan-infused breadcrumbs. → Shallow-fry the cutlets in hot olive oil until golden brown and drain on a wire rack. → Assemble by layering sauce, mozzarella, Parmigiano Reggiano, oregano, and olive oil on the cutlets. → Bake at 450°F and broil briefly until cheese is bubbly and melted, then finish with extra parmesan.
Cooking Steps
Brief Cooking Order
Sauté garlic and simmer crushed tomatoes with oregano and pepper flakes to make a quick marinara. → Pound chicken cutlets thin and dredge sequentially in seasoned flour, egg wash, and parmesan-infused breadcrumbs. → Shallow-fry the cutlets in hot olive oil until golden brown and drain on a wire rack. → Assemble by layering sauce, mozzarella, Parmigiano Reggiano, oregano, and olive oil on the cutlets. → Bake at 450°F and broil briefly until cheese is bubbly and melted, then finish with extra parmesan.
Introduction
A classic Italian-American comfort dish featuring crispy, seasoned pan-fried chicken cutlets topped with a quick, garlicky marinara sauce, melted mozzarella, and grated Parmigiano Reggiano. Perfectly crispy and baked until bubbly.
Step 1
Heat 1/4 cup of olive oil in a pan over medium-low heat. Sauté the minced garlic for 2-3 minutes until lightly golden. Stir in the red pepper flakes and cook for another 30 seconds.
Step 2
Add the crushed tomatoes to the pan and bring to a simmer. Season with salt and dried oregano. Stir well, taste-test, and adjust seasonings before setting the sauce aside.
Step 3
Place the chicken cutlets between two sheets of plastic wrap. Use a meat mallet to gently pound them to a uniform, thin thickness so they cook evenly.
Step 4
Set up a dredging station with three separate bowls: one with flour seasoned with salt and black pepper; one with beaten eggs; and one with breadcrumbs mixed with 3 tablespoons of grated parmesan.
Step 5
Coat each cutlet in flour (shaking off any excess), dip into the beaten egg, and then thoroughly coat with the breadcrumb mixture. Place the breaded cutlets on parchment paper.
Ingredients List
Important Notes
Pound the chicken cutlets to a uniform thickness to ensure even cooking.
Fry the cutlets in batches and avoid crowding the pan to keep the oil temperature steady.
Drain fried cutlets on a wire rack instead of paper towels to maintain their crispy texture.
Avoid over-saucing the cutlets before baking to prevent them from becoming soggy.
Use low-moisture block mozzarella (grated) rather than fresh mozzarella for a better melt that won't release too much water.
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