Mama B's Chicken Parm Recipe

Prep chicken

Place each chicken breast between two pieces of plastic wrap and pound to even thickness, about 1/2 inch. If breasts are large, slice horizontally to make 2 cutlets each (total 4 cutlets). Pat dry with paper towels and season both sides lightly with 1/2 tsp salt and 1/4 tsp black pepper (separate from breading salt).

Set up breading stations

In one shallow bowl combine flour. In a second bowl whisk eggs with 2 tbs milk until smooth. In a third shallow dish combine breadcrumbs, 1/4 cup grated Parmesan, Italian seasoning, garlic powder, 1 tsp salt, and 1/2 tsp black pepper.

Dredge each chicken cutlet in flour, shaking off excess; dip into egg mixture, letting excess drip; press firmly into breadcrumb mixture to coat both sides. Place breaded cutlets on a tray and let rest 10 minutes to set the crust.

Pan-fry chicken

Heat 1/2 cup olive oil in a large skillet over medium heat until shimmering (about 350°F if using a thermometer). Fry cutlets in batches 3–4 minutes per side until golden-brown and cooked through (internal temperature 160–165°F). Transfer to a paper-towel-lined tray and drain. (They will finish cooking in the oven with sauce and cheese.)

While breading/resting chicken, heat 2 tbs extra-virgin olive oil in a medium saucepan over medium heat. Add finely chopped onion and cook until translucent, about 5–6 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Stir in tomato paste and cook 1 minute. Add crushed tomatoes, dried oregano, red pepper flakes, sugar (if using), 1 tsp salt and 1/2 tsp black pepper. Bring to a low simmer, reduce heat and simmer gently 12–15 minutes to meld flavors, stirring occasionally.

Stir in chiffonade basil, taste and adjust seasoning. Keep sauce warm. If sauce is too thick for tossing with pasta later, reserve up to 1/2 cup pasta cooking water to loosen.

Bring a large pot of water to a rolling boil and add 1 tbs kosher salt. Add rigatoni gigante and cook until just shy of al dente according to package directions (usually 1–2 minutes less than package). Reserve 1/2 cup pasta cooking water, then drain the pasta.

Return pasta to pot off heat, add 1–1 1/2 cups warm marinara and 1/4 cup reserved pasta water as needed. Toss gently to coat; the sauce should cling to rigs. Keep warm.

Preheat oven to 400°F (200°C). Spread a thin layer (about 1 cup) of marinara in the bottom of a 9x13-inch baking dish to prevent sticking.

Place a layer of sauced rigatoni in the dish as a bed (about half the pasta). Arrange fried chicken cutlets atop the pasta. Spoon 1/2–3/4 cup warm marinara over each cutlet to cover the top surface.

Top each cutlet with 1–2 slices of thin-sliced mozzarella (covering as much area as possible). Sprinkle 1/2 cup of shaved Reggiano evenly over the dish, reserving a little for finishing after baking.

Bake, uncovered, for 12–15 minutes until cheese is melted and bubbly and chicken reaches an internal temperature of 165°F. If you like a lightly browned top, broil 1–2 minutes—watch closely to avoid burning.

Remove from oven and let rest 5 minutes. Spoon remaining sauced rigatoni around the chicken or serve pasta plated with chicken on top.

Finish with remaining shaved Reggiano and chopped fresh parsley. Serve hot.