The Best Way to Prepare a Chicken Cutlet: Chicken Parmigiana

When I take a bite of a crispy chicken cutlet, I can’t help but feel a sense of nostalgia from when my mom would make us Shake n Bake chicken for dinner when my siblings and I were still all in one place. I moved away after college so the only time we see each other is around the holidays. Now when I make crispy chicken, it takes me back to my childhood home where my brother, sister, and I are wrestling and horsing around until Mom makes us wash our hands and eat together at the dinner table. Now this chicken cutlet recipe is certainly an elevated version of my mom’s, it still takes me back to that dinner table. This is Chicken Parmigiana, an elevated take on a classic. The breadcrumbs are seasoned with a high quality Parmigiano Reggiano and fried in olive oil, then topped with a slow simmered tomato gravy and fresh mozzarella. In the oven, the cheese melts and bubbles and it gets some freshness on top with a salad of lemon dressed arugula. To finish, drizzle a high quality extra virgin olive oil over top and sprinkle with a generous amount of Parmigiano Reggiano.

Ingredients:

Tomato Gravy

2 Tbsp Olive Oil

1 Medium Yellow Onion, Chopped

4 Cloves Garlic, Smashed and Minced

2 28-Ounce Cans of Crushed Tomatoes

1 pinch of Crushed Red Pepper Flakes

12 Basil Leaves, Sliced

¼ Cup of Chopped Parsley

1 tsp of Oregano

Salt and Pepper

Chicken Parmigiana

2 Chicken Breasts, Butterflied and Pounded to ¼ Inch Thick

1 Cup Flour

4 Eggs, Beaten

2 Cups Panko Style Breadcrumbs

¼ Cup Parmigiano Reggiano

½ Cup Olive Oil

To Finish

8 oz Whole Milk Mozzarella, Sliced

2 Cups Arugula

Juice of 1 Lemon

Parmigiano Reggiano, to Garnish

Extra Virgin Olive Oil, for Drizzling

Instructions:

Tomato Gravy

1. In a dutch oven (or similar vessel) heat the olive oil over medium heat. Saute the chopped onions until translucent, 5 to 6 minutes. Add the chopped garlic and cook for another minute.

2. Stir in the cans of crushed tomatoes, red pepper flakes, basil leaves, oregano, salt and pepper. Bring a boil and then reduce to a simmer.

3. Simmer for 45 minutes, stirring occasionally. Add ½ cup of water if the sauce gets too thick.

4. Turn the stovetop down to the lowest heat to keep warm while you prepare the chicken.

Chicken Parmigiana

1. Preheat oven to 425℉ and set up a baking tray with a wire rack.

2. Set up your dredging station: 

   1. In a medium mixing bowl, combine the flour with a pinch of salt.

   2. In a second mixing bowl, whip the eggs and season with salt.

   3. In a third mixing bowl, combine the panko style breadcrumbs, Parmigiano Reggiano, and a pinch of salt.

3. For each chicken breast, dredge in the following order:

   1. Coat in flour on both sides, and shake off excess.

   2. Pass the floured cutlet through the egg station, shaking off any excess.

   3. Finally, coat in the panko mixture, pressing each side into the panko to help the breadcrumbs stick.

4. In a large saute pan, heat the olive oil.

5. Carefully lay the chicken breast (one at a time) in the pan. You should hear a noticeable sizzle. Cook until golden and crispy, about 2 minutes per side. Transfer to the lined baking tray.

6. Top each chicken cutlet with tomato gravy, leaving the edges uncovered in order to keep some delicious golden brown crunch on the cutlet. Lay 1-2 slices of mozzarella on top of the tomato gravy. Transfer to the oven and bake for 10-12 minutes until the cheese is browned and bubbly. 

To Serve

1. While the Chicken Parmigiano is baking, dress the arugula with lemon juice.

2. When the chicken is done, top with a light dusting of Parmigiano Reggiano, the dressed arugula, and a drizzle of high quality extra virgin olive oil.

3. Enjoy my elevated nostalgia.