Chicken Parmigiana

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One of the world's greatest comfort foods...and this recipe has a little twist to keep the chicken crispy!

Prep Time20 mins

Cook Time20 mins

Total Time40 mins

Course: Main Course

Cuisine: Italian

Keyword: chicken parmesan, classic chicken parmesan, italian chicken parmigiana

Servings: People

Calories: 1048kcal

Author: Katie Workman

Ingredients

2 tablespoons olive oil
2 teaspoons minced garlic
1 28-ounce can crushed tomatoes
½ teaspoon dried oregano
½ teaspoon dried basil
Pinch of sugar
Kosher salt and freshly ground pepper to taste
¾ cup all-purpose flour
3 large eggs
1 ½ cups Panko bread crumbs
1 cup grated Parmesan cheese divided
4 tablespoons olive oil divided if needed
8 boneless skinless chicken cutlets about 3 ounces each, ½ to ¾-inch thick
1 ½ cups shredded mozzarella cheese preferably fresh
½ pound hot cooked spaghetti or other long skinny pasta

Instructions

Preheat the broiler. Line rimmed baking sheet with parchment paper or aluminum foil. Place a cooling rack on the baking sheet.
To make the sauce: in a medium saucepan heat the olive oil over medium heat. Add the garlic and stir for 30 seconds until it starts to turn golden, then add the tomatoes, oregano, basil, sugar and season with salt and pepper. Bring to a simmer and simmer for 20 minutes.
Meanwhile, bread the chicken cutlets. Place the flour in another shallow bowl. Beat the eggs with a bit of salt and pepper in another shallow bowl. Place the Panko and 1/2 cup Parmesan in another shallow bowl.
Place each chicken cutlet in the bowl with the flour and press it so that the flour coats the cutlets. Transfer it to the bowl with the eggs, and turn to it is coated with the egg mixture, then make sure any excess egg is allowed to drip back into the bowl (tongs are helpful for this). Transfer the chicken to the Panko bowl and turn to coat, pressing gently onto the cutlet so that the crumbs adhere. Place the breaded cutlets on the wire rack as they are finished, and let them rest for at least 5 minutes so the coating dries out a bit and will stick to the chicken as it cooks.
Heat half the oil over medium heat in the largest skillet you own and add as chicken, as many pieces as will fit without crowding, cooking it for about 3 to 4 minutes on each side, or until the exterior is nicely browned and the chicken is just cooked through. Return the cooked chicken to a clean wire rack on the baking sheet. Repeat with the rest of the breaded cutlets adding more oil as needed, until all of the chicken is browned.
Sprinkle over about 3 tablespoons of mozzarella and a heaping teaspoon of Parmesan over each breast. Broil for about 2 to 3 minutes, watching carefully, until the cheese is melted and lightly browned in some spots.
Meanwhile toss the hot pasta with 2 cups of the warm tomato sauce, reserving about 1 cup. Divide the pasta between 4 plates. Place two pieces of chicken on top of each plate of pasta, and drizzle the remaining sauce over the cutlets.

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