Chicken Parmigiana Recipe
The captivating combination of crispy bread crumbs and melted cheese atop a perfectly cooked chicken cutlet makes this a timeless and much loved dish. It’s a great favorite with kids, but adults are equally drawn to it—in other words, it’s perfect for a family-style meal. To make it the Carmine’s way, start with the best ingredients you can find—which includes our bread crumbs and marinara sauce. Bellisimo!
- 1 CUP FLOUR
- 2 LARGE EGGS
- 3 CUPS BREAD CRUMBS
- TWO 5-OUNCE CHICKEN BREASTS, POUNDED TO ¼-INCH THICKNESS BETWEEN 2 PIECES OF WAXED PAPER
- SALT AND FRESHLY GROUND BLACK PEPPER
- ½ CUP VEGETABLE OIL
- 2 CUPS MARINARA SAUCE
- FIVE OR SIX ¼-INCH-THICK SLICES MOZZARELLA. ABOUT 7 OUNCES TOTAL
- 2 TABLESPOONS GRATED ROMANO CHEESE
Preheat the oven to 450°F. or preheat the broiler.
Spread the flour on a large plate. Whisk the eggs in a shallow bowl. Spread the bread crumbs on a baking sheet.
Season the cutlets with salt and pepper. Coat them with flour and shake off any excess. Dip them in the egg mixture and let any excess drip off. Press the cutlets into the bread crumbs, making sure they are covered with bread crumbs on both sides. Set them aside on a plate. Refrigerate for 2 to 3 hours until needed.
In a large sauté pan, heat the oil over medium heat. When the oil is hot, add the cutlets and cook them for about 3 minutes on each side or until they are a deep golden brown all over. Transfer them to paper towels to drain.
Meanwhile, in a medium-sized saucepan, heat the marinara sauce over medium-high heat for 4 to 5 minutes or until it is hot.
Transfer the cutlets to a shallow ovenproof casserole. Place the mozzarella on top and sprinkle it with the grated cheese.
Transfer the cutlets to the oven and cook them for 3 to 4 minutes or until the cheese is melted. If you are cooking under the broiler, this will take 2 to 3 minutes.
Ladle the sauce onto a large platter. Place the cutlets on top of the sauce and serve.