📝 About This Recipe
This quintessential Italian-American classic marries tender, herb-crusted poultry with a vibrant, slow-simmered marinara and a molten blanket of mozzarella. Originating from the eggplant parmigiana of Southern Italy, this version elevates the humble chicken breast into a gourmet experience through the perfect balance of crunch and melt. It is the ultimate comfort food, offering a symphony of textures and a rich, savory profile that feels like a warm embrace on a plate.
🥗 Ingredients
The Chicken
- 2 large Chicken Breasts (halved horizontally to make 4 cutlets)
- 1/2 cup All-purpose Flour (seasoned with a pinch of salt)
- 2 large Eggs (beaten with 1 tablespoon of water)
- 1 cup Panko Breadcrumbs (for maximum crunch)
- 1/2 cup Italian Breadcrumbs (seasoned)
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 1/2 cup Vegetable Oil (for shallow frying)
The Marinara Sauce
- 28 ounces Crushed Tomatoes (San Marzano variety preferred)
- 2 tablespoons Extra Virgin Olive Oil
- 3 cloves Garlic
- 1 teaspoon Dried Oregano
- 1/4 cup Fresh Basil (torn into small pieces)
The Topping
- 8 ounces Fresh Mozzarella (sliced or shredded)
- 4 slices Provolone Cheese (for a sharp, smoky depth)
- 2 tablespoons Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Start by preparing the sauce. In a medium saucepan, heat olive oil over medium heat. Sauté the minced garlic for 1 minute until fragrant but not browned.
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2
Pour in the crushed tomatoes and add the oregano. Simmer on low for 20 minutes, stirring occasionally. Stir in fresh basil at the end and season with salt and pepper to taste.
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3
Preheat your oven to 425°F (220°C). While the sauce simmers, prepare the chicken cutlets. Place the cutlets between two sheets of plastic wrap and pound them to an even 1/2-inch thickness using a meat mallet.
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4
Set up a dredging station with three shallow bowls: one with flour, one with the beaten egg mixture, and one with a blend of Panko, Italian breadcrumbs, and grated Parmigiano-Reggiano.
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5
Dredge each chicken cutlet first in the flour, shaking off the excess, then dip into the egg wash, and finally coat thoroughly in the breadcrumb mixture, pressing firmly to adhere.
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6
Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken cutlets (work in batches if necessary to avoid crowding).
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7
Fry the chicken for 3-4 minutes per side until the crust is a deep golden brown and the chicken is nearly cooked through. Transfer to a wire rack set over a paper towel to drain.
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8
In a 9x13 inch baking dish, spread a thin layer of the prepared marinara sauce across the bottom.
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9
Place the fried chicken cutlets on top of the sauce. Spoon a generous amount of sauce over the center of each cutlet, leaving the edges exposed to maintain their crunch.
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10
Layer a slice of provolone followed by a generous portion of mozzarella over each piece of chicken.
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11
Bake in the preheated oven for 10-15 minutes, or until the cheese is bubbly and starting to brown in spots.
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12
Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley and extra Parmigiano-Reggiano before serving.
💡 Chef's Tips
Always pound your chicken to an even thickness; this ensures the entire cutlet cooks at the same rate and stays juicy. For the crunchiest crust, use a mix of Panko (for texture) and traditional breadcrumbs (for coverage). Avoid drowning the chicken in sauce before baking; keeping the edges 'dry' ensures they stay crispy while the center gets tender. Use a wire rack to drain the chicken after frying so the bottom doesn't get soggy from sitting in its own oil. Freshly grated Parmigiano-Reggiano has much better melting properties and flavor than the pre-shredded canned variety.
🍽️ Serving Suggestions
Serve over a bed of al dente spaghetti or linguine tossed in the remaining marinara sauce. Pair with a crisp, chilled Caesar salad with plenty of garlic croutons. A side of buttery garlic bread is essential for mopping up any leftover sauce. For wine, choose a medium-bodied Italian red like Chianti or Montepulciano d’Abruzzo. For a lighter option, serve alongside charred broccolini with lemon zest and red pepper flakes.