Authentic Chicken Parmigiana
Pollo alla Parmigiana·(poh-lo ah-lah par-mee-jah-nah)
The Friday Night Abbondanza: American Bounty, Italian Soul
Pound the chicken breast with a heavy meat mallet down to a quarter-inch thick, dragging it through egg wash and seasoned crumbs before dropping it into hot oil so the breading crackles. The secret to a perfect cutlet is architecture: you build a herbaceous crust, cook a bright, fast marinara, and leave the edges of the cutlet bare so it shatters when you bite into it. Drop it onto a half-sheet pan, broil until the supermarket whole-milk mozzarella blisters, and eat.
Ingredients
- boneless skinless chicken breasts4 med
- all-purpose flour1/2 cup
- large eggs3 large
- plain dry breadcrumbs1 1/2 cup
- Parmigiano-Reggiano1/2 cup
- garlic powder1 tsp
- dried oregano1 tsp
- fresh flat-leaf parsley2 tbsp
- kosher salt1 tsp
- black pepper1/2 tsp
- neutral oil1/2 cup
- extra virgin olive oil2 tbsp
- garlic cloves2 med
- tomato passata24 oz
- fresh basil leaves5 med
- low-moisture mozzarella8 oz
- Parmigiano-Reggiano1/3 cup
Method
- 01
Simmer the aromatics and tomatoes for a fast marinara.
Never use raw sauce out of a jar. Heat the olive oil and smashed garlic over medium heat until fragrant, then carefully add the passata, a pinch of salt, a pinch of oregano, and the torn basil. Simmer gently for 15 to 20 minutes to wake up the tomatoes, then discard the garlic.
- 02
Set up a standard three-station breading process.
Put flour in the first dish, beaten eggs in the second, and combine the breadcrumbs, the half-cup of grated Parmigiano, garlic powder, dried oregano, and chopped parsley in the third. Do not skip seasoning the breadcrumbs; this is where the soul of the dish lives.
- 03
Bread the chicken cutlets firmly.
Season the pounded chicken breasts with salt and pepper. Dredge each cutlet in flour, dip it fully into the egg, and press it firmly into the seasoned breadcrumbs so the crust adheres tightly to the meat.
- 04
Shallow fry the cutlets until deeply golden and crispy.
Heat a half-inch of neutral oil in a heavy skillet to 350°F. Fry the chicken in batches for 3 to 4 minutes per side. Transfer to a paper towel-lined plate to drain, because excess oil is the enemy of a good crust.
- 05
Assemble the dish while leaving the edges of the chicken bare.
Spread a thin layer of marinara in a 9x13 inch baking dish. Lay the cutlets in side-by-side, then ladle sauce only onto the center of each breast to preserve those crunchy edges you just worked so hard to build. Top with the remaining Parmigiano and the mozzarella.
- 06
Bake in a hot oven until the cheese is blistered and bubbling.
Bake uncovered at 400°F for 10 to 12 minutes. Hit it with the broiler for the last two minutes for a perfect, golden-brown pizzeria finish. Let it rest for five minutes before serving.
Notes
The Leftover Sandwich
The highest and best use of a day-old chicken parm is placing it cold inside a toasted, crusty hero roll for lunch the next day.
Managing Moisture
If you must use fresh mozzarella instead of low-moisture, slice it and press it aggressively between paper towels to remove excess water. If you skip this, it will flood your pan and ruin the crust.
Oven-Baked Adaptation
To skip the messy fry, arrange the breaded cutlets on a parchment-lined sheet, drizzle generously with olive oil, and bake at 400°F for 15 to 20 minutes until crispy before adding the sauce and cheese.
From Cook Italian in America.