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From @Cooking with Shereen

Chicken Parmigiana

55 min · Serves 4

55 mintotal
25 minhands on
13steps
4servings

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Ingredients

For the sauce

  • 5 garlic cloves, minced
  • Pinch of red pepper flakes
  • Neutral oil, for pan
  • 1 can (28 oz / 800 g) San Marzano tomatoes, crushed by hand
  • Handful fresh basil leaves
  • Kosher salt and freshly ground black pepper

For the chicken and assembly

  • 2 large boneless, skinless chicken breasts
  • 2 large eggs, beaten
  • 1 cup Italian seasoned breadcrumbs
  • 1 cup panko breadcrumbs
  • Garlic powder
  • Neutral oil, for frying
  • Kosher salt
  • Parmigiano-Reggiano, finely grated
  • Fontina cheese, sliced
  • Provolone cheese, sliced
  • Low-moisture mozzarella cheese, shredded
  • Fresh basil, chopped, for garnish

Method

For the sauce

  1. Heat neutral oil in a large skillet over medium heat. Sauté garlic and red pepper flakes until fragrant, about 1 minute.

  2. Pour in crushed San Marzano tomatoes, fresh basil leaves, salt, and black pepper.

  3. Bring to a boil, then reduce heat to simmer. Cook until sauce thickens, stirring occasionally, about 25 minutes.

    Then 25 min of waiting

For the chicken and assembly

  1. Preheat oven to 350°F (180°C).

  2. Halve chicken breasts horizontally, place in a zip-top bag, and pound both sides evenly until thin and tender.

  3. Set up a breading station: beat eggs in one bowl, and mix Italian breadcrumbs, panko, and garlic powder in a second bowl.

  4. Dip each chicken breast in the egg mixture, then press into the breadcrumb mixture until fully coated.

  5. Heat neutral oil in a pan over medium heat. Fry chicken cutlets until golden and cooked through, about 2 minutes per side.

  6. Transfer cutlets to paper towels and season immediately with kosher salt and grated Parmigiano-Reggiano.

  7. Spread a layer of tomato sauce on the bottom of a baking dish, add fried chicken cutlets, and top with more sauce.

  8. Layer with slices of Fontina, Provolone, and a generous layer of shredded mozzarella.

  9. Bake in preheated oven for 20 minutes, then turn on the broiler for the last 5 minutes until cheese is melted and golden brown.

    Then 25 min of waiting

  10. Garnish with chopped fresh basil before serving.

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