Chicken Parmesan (Pollo alla Parmigiana)

Golden, crisp chicken cutlets baked under a blanket of rich tomato sauce and bubbling cheese — the kind of classic Italian comfort food everyone should know.

Ingredients

• 2 large chicken breasts (about 600g / 1.3 lb), sliced horizontally into 4 cutlets
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper
• 3/4 cup (75g) finely grated Parmesan
• 1 cup (110g) breadcrumbs (panko or regular)
• 2 large eggs
• 2 tbsp milk (or water)
• 1/3 cup (45g) all-purpose flour
• 2 cups (480g) passata (tomato purée) or crushed tomatoes
• 2 cloves garlic, finely minced
• 1 tsp dried oregano
• 1/2 tsp chili flakes (optional)
• 1 tbsp olive oil (for sauce)
• 3/4 cup (180g) mozzarella, shredded or sliced
• Olive oil, for frying (about 1/2 cup / 125ml; you won’t use it all)
• Fresh basil (optional, for serving)

Method

• 1

  Step 1: Prep the chicken

  Heat oven to **220°C / 425°F** (200°C fan). Pat chicken dry. Lightly pound to an even thickness (about **1 cm / 1/2 inch**) so it cooks evenly. Season both sides with **salt and pepper**.

• 2

  Step 2: Make the quick tomato sauce

  In a saucepan over medium heat, warm **1 tbsp olive oil**. Add **garlic** and stir until **fragrant, 30 seconds** (don’t let it brown). Add **passata**, **oregano**, and **chili flakes**. Simmer **10 minutes**, stirring now and then, until slightly thickened. Taste and adjust salt.

• 3

  Step 3: Set up the dredge

  Place **flour** in a shallow bowl. Whisk **eggs + milk** in a second bowl. In a third, mix **breadcrumbs + Parmesan** (reserve a small pinch of Parmesan for the top if you like).

• 4

  Step 4: Crumb the chicken (properly!)

  Coat a cutlet in **flour** (shake off excess), dip into **egg**, then press firmly into the **breadcrumb-Parmesan** mix so it really adheres. Repeat with remaining cutlets.

• 5

  Step 5: Pan-fry until golden

  Heat **1/4 inch / ~6 mm** oil in a large skillet over medium-high. When a breadcrumb sizzles instantly, add chicken (work in batches). Fry **2–3 minutes per side** until **deep golden**. Transfer to a rack or paper towel.

• 6

  Step 6: Bake with sauce + cheese

  Spoon a thin layer of sauce in a baking dish. Lay in chicken. Top each piece with sauce (don’t drown it — you want the crust to stay crisp). Scatter over **mozzarella** and a little extra **Parmesan**. Bake **10–12 minutes** until the cheese is **melted and bubbling** with a few golden spots.

• 7

  Step 7: Rest + serve

  Rest **2 minutes** (helps the crumb stay set). Finish with **basil** if using. Serve hot.

Tips

• **Crispier result:** Keep sauce *on top only* (avoid sauce underneath the crumb as much as possible) and don’t over-sauce.
• **No rack?** Drain fried chicken on paper towel, then move to a plate once excess oil is absorbed to prevent steaming.
• **Make-ahead:** Fry chicken up to **1 day ahead**, refrigerate. Reheat and finish with sauce/cheese in the oven until hot through.
• **What to serve with it:** Spaghetti tossed with a little olive oil and salt, or a simple green salad with a sharp vinaigrette.

Nutrition (per serving, estimate)