Chicken Parmigiana Recipe

Prepare chicken

If chicken breasts are thick, butterfly or place between plastic and gently pound to an even 1/2-inch thickness. Trim any excess fat. Pat pieces dry with paper towels.

Season and set up dredging station

Season both sides of each cutlet with 3/4 tsp kosher salt and 1/2 tsp pepper. Set up three shallow bowls: 1) flour, 2) beaten eggs mixed with 2 tbs milk, 3) breadcrumb mixture (breadcrumbs + 1/2 cup grated Parmesan + 1 tsp Italian seasoning + remaining 3/4 tsp salt + remaining 1/2 tsp pepper).

Dredge chicken

Coat each cutlet in flour, shaking off excess, dip into egg wash, then press firmly into breadcrumb mixture to form an even coating on both sides. Place on a wire rack while you heat the pan.

Pan-fry cutlets

Heat a large skillet over medium heat and add 2 tbs olive oil and 1 tbs butter. When oil is shimmering, add two cutlets (do not crowd). Fry until golden brown, about 3-4 minutes per side. Transfer to a paper towel-lined plate and keep warm. Add remaining 2 tbs olive oil and 1 tbs butter and fry remaining cutlets the same way.

Assemble and melt cheese

Preheat oven broiler (or oven to 400°F/200°C). Place fried cutlets on a baking sheet or in an ovenproof dish. Spoon about 1/3 to 1/2 cup of the pomodoro sauce (see below) over each cutlet, then top with 2 oz (approx.) mozzarella per cutlet and a sprinkle of grated Parmesan if desired. Broil or bake just until cheese is melted and bubbly, 2-5 minutes — watch closely to avoid burning. Garnish with fresh basil leaves.

Cook pasta

Bring a large pot of salted water to a rolling boil. Add rigatoni and cook until al dente according to package instructions (usually 10-12 minutes). Reserve 1/2 cup pasta cooking water, then drain pasta and set aside.

Make pomodoro sauce

While pasta cooks, heat 2 tbs extra-virgin olive oil in a medium saucepan over medium heat. Add chopped onion and a pinch of salt; cook until translucent, 5-7 minutes. Add minced garlic and red pepper flakes and cook 30-45 seconds until fragrant. Stir in tomato paste and cook 1 minute. Add crushed tomatoes, 1/2 tsp sugar (if using), 1.5 tsp salt, and 1/2 tsp black pepper. Bring to a gentle simmer, reduce heat to low, and simmer uncovered 12-15 minutes, stirring occasionally, until slightly thickened.

Finish sauce and combine with pasta

Stir the chopped basil into the sauce and adjust seasoning to taste. If sauce is too thick, add reserved pasta water a few tablespoons at a time to reach a saucy consistency. Add drained rigatoni to the sauce and toss over low heat until well coated, about 1-2 minutes. Stir in 1/2 cup grated Parmesan until melted into the sauce.

Plate and serve

Serve rigatoni alongside or under the chicken cutlet. Spoon additional pomodoro over the cutlet when assembling (see Chicken directions). Finish with extra grated Parmesan and basil leaves as garnish.