I know on Labor Day weekend you are supposed to grill. But the forecast had been calling for rain on Sunday and I had just recently made a batch of Marinara Sauce. So, I thought what better way to use it than for Chicken Parmigiana. Good old fashioned comfort food on a rainy day. Well, the weatherman was wrong once again, and Sunday was a perfect day for grilling. But, I had not had a good homemade Chicken Parm in a long time and by that point I had it on the brain and nothing was stopping me. I had a fever and the cure was more Chicken Parmigiana! I made it for lunch and there were no regrets. Chicken cutlets, lots of marinara sauce, gooey melted cheese–well worth using the oven. Really hit the spot. It always does!

The Three Things That Matter

Pound the cutlets thin and even. A quarter inch thick, no more. Thin cutlets fry fast (2 minutes per side), stay tender, and cook evenly under the cheese in the oven. Thick cutlets end up raw in the middle or overcooked on the outside by the time the cheese melts.

Use homemade marinara. This is a dish where the sauce matters. The marinara sits directly on the chicken and is the dominant flavor between the bread crumb coating and the cheese. Jarred sauce will work in a pinch but the difference is noticeable. If you have a batch in the freezer, this is what it is for.

Do not drown it in sauce. One cup on the bottom of the pan, one cup over the top. That is enough. Too much sauce and the breading goes soggy before the cheese even melts. You want the cutlet to stay crisp underneath the cheese. Serve extra sauce on the side if people want more.

Chicken Parmigiana Recipe

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5 from 2 reviews

• Total Time: 40 mins
• Yield: 4 1x

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Description

Chicken Parmigiana with breaded chicken cutlets, marinara sauce, parmigiano and melted mozzarella cheese is a classic Italian-American comfort food.

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Ingredients

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• 4 chicken cutlets, about 1 to 1-1/2 pounds total
• 1 cup of flour seasoned with salt and pepper
• 4 eggs beaten
• 1 cup of bread crumbs
• 1/4 cup olive oil
• 2 cups marinara sauce
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 1/2 pound mozzarella cheese, sliced into thin slices
• fresh basil or parsley, chopped

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Instructions

1. Preheat the oven to 400°F.
2. Place the chicken cutlets between two pieces of wax paper and pound thin.
3. Spread the seasoned flour out in a tray or a plate, beat the eggs in a shallow bowl, and spread the bread crumbs out in a tray or plate.
4. One at a time dredge the cutlets in the flour on both sides, shaking off the excess, dip them in the eggs then dredge in the breadcrumbs, making sure to coat well.
5. Heat 1/4 cup of olive oil in a large sauté pan on medium-high heat.
6. Working two at a time, place the breaded cutlets in the pan and cook turning once, until they are golden brown on both sides.
7. Spread 1 cup of the marinara sauce across the bottom of a baking dish or pan just large enough to hold the cutlets.
8. Arrange the cutlets in the pan and then spread the remaining cup of marinara sauce on top.
9. Sprinkle the Parmigiano-Reggiano over the cutlets, then top each one with slices of mozzarella.
10. Place the pan in the oven and cook until the cheese is melted and starting to brown slightly, 15-20 minutes.
11. Transfer to serving plates, garnish with chopped fresh basil or parsley and serve.

• Prep Time: 10 mins
• Cook Time: 30 mins

Substitutions

• Veal instead of chicken. This becomes Veal Parmigiana, the original version. Same technique, same everything. Veal cutlets are thinner so they fry even faster (90 seconds per side).
• Eggplant instead of chicken. This becomes Parmigiana di Melanzane. Slice eggplant into 1/4 inch rounds, salt and drain for 30 minutes, then bread and fry the same way.
• Fresh mozzarella vs. low-moisture. Fresh mozzarella melts beautifully but releases water. Low-moisture (the block kind) melts evenly and stays put. Either works.
• Panko instead of regular bread crumbs. Panko gives a crunchier, lighter coating. It works well but the texture is different from the traditional Italian-American version.
• Bake instead of fry. You can bake the breaded cutlets on a rack at 425°F for 15 minutes per side instead of frying. Lighter, but you lose the crisp golden crust that frying gives you.

Make Ahead, Storage, and Reheating

• Make ahead: You can bread the cutlets and refrigerate them on a baking sheet (uncovered) for up to 4 hours before frying. This actually helps the coating set and stick better.
• Freeze ahead: Bread and fry the cutlets, cool completely, then freeze in a single layer. When ready, thaw, assemble with sauce and cheese, and bake as directed. Add 5 minutes to the bake time.
• Storage: Leftovers keep 3 to 4 days in the fridge. Store assembled with cheese intact.
• Reheating: Oven at 350°F, covered with foil, for 15 minutes. Remove foil for the last 5 minutes to re-crisp the cheese. Microwaving works but the breading goes soft.
• Chicken Parm sandwich: Leftover Chicken Parm on a crusty hero roll is one of the great next-day lunches. No reheating needed if you like it cold.

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