🍝 Craving the ultimate comfort food? This Chicken Parmigiana is golden-crispy on the outside, juicy and tender inside, with rich marinara sauce and bubbling mozzarella and Parmesan cheese. It’s the perfect weeknight dinner that tastes like it came from your favorite Italian restaurant — but made at home in under an hour! Ingredients (Serves 4-6) For the Chicken Cutlets * 3 large boneless, skinless chicken breasts (about 1.5–2 lbs / 680–900g), sliced horizontally into 6 cutlets * ½ cup (60g) all-purpose flour (or gluten-free blend) * 2–3 large eggs, whisked * 1½ cups (about 150–180g) panko breadcrumbs * ½–¾ cup (50–75g) freshly grated Parmesan or Parmigiano-Reggiano (divided: some in crumb, some for topping) * 1–2 tsp Italian herb blend (or mix of dried oregano, basil, thyme, rosemary) * 1 tsp garlic powder * Salt and freshly ground black pepper (about ½–1 tsp each for seasoning) * Olive oil or neutral oil for frying (½–2 cups depending on method; or use baking spray/oil for lighter version) For the Sauce (or use 2–3 cups high-quality store-bought marinara) * 1–2 tbsp olive oil * 2–4 garlic cloves, minced * ¼ cup finely chopped onion or shallot (optional) * ¼ tsp red pepper flakes (optional) * 1 (28 oz / 800g) can crushed tomatoes, tomato passata/puree, or San Marzano tomatoes * ½ cup chicken broth or water (optional for simmering) * Salt, pepper, and a pinch of sugar (to taste) * Fresh basil (a handful, chopped; plus more for garnish) For Topping & Serving * 8–12 oz (225–340g) fresh mozzarella, sliced or shredded * Extra grated Parmesan * Cooked pasta (spaghetti, penne, etc.), for serving Instructions 1. Prep the Chicken: Slice chicken breasts in half horizontally to make thin cutlets. Place between plastic wrap or in a zip-top bag and pound to about ½-inch (1 cm) even thickness with a meat mallet or rolling pin. Pat dry thoroughly with paper towels (key for crisp breading). Season with salt, pepper, and Italian herbs. For extra juiciness, dry-brine in the fridge for 30 minutes (optional but recommended). 2. Make the Sauce (if not using store-bought): Heat olive oil in a saucepan over medium heat. Sauté garlic and onion until fragrant (2–3 min). Add red pepper flakes and herbs, then tomatoes, broth, salt, pepper. Simmer 10–20 minutes until thickened. Stir in fresh basil at the end. Taste and adjust seasoning. 3. Bread the Chicken: Set up a breading station—3 shallow dishes: flour (seasoned with salt/pepper), whisked eggs (seasoned), and breadcrumbs mixed with grated Parmesan, garlic powder, Italian herbs, salt, and pepper. Dredge each cutlet in flour (shake excess), dip in egg, then press firmly into breadcrumb mixture to coat well. Let rest on a plate or tray for a few minutes if time allows. 4. Cook the Chicken: * Pan-Fry (crispiest): Heat ⅓–½ inch oil in a large skillet (cast iron preferred) over medium-medium high to ~350°F (175°C). Fry in batches 2–3 minutes per side until golden. Drain on a wire rack. * Baked (easier, less oil): Preheat oven to 425–450°F (220–230°C). Place breaded cutlets on a parchment-lined sheet, spray/brush generously with oil. Bake 15–25 minutes, flipping halfway if needed, until cooked through and crispy. 5. Assemble & Bake: Preheat oven to 425°F (220°C). Place cooked cutlets on a baking sheet or in a baking dish. Spoon a moderate amount of sauce over each (don’t drown to keep crisp; leave edges exposed). Top with mozzarella slices, extra Parmesan, and a drizzle of olive oil. Bake 10–15 minutes until cheese is melted and bubbly. Broil for the last 1–2 minutes for golden spots if desired. Garnish with fresh basil. Total Time: ~45–60 minutes (plus optional brine). Pro Tips for the Best Results * Crispiness: Don’t overload with sauce; use panko; pat chicken dry; don’t cover while baking. * Juiciness: Pounding + brining prevents dry/tough chicken. * Cheese: Fresh mozzarella melts beautifully; Parmesan adds nutty flavor. * Variations: Use chicken thighs for more juiciness. 🩷@trishapaytas - @moseshacmon