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A pan of Chicken Parmigiana - Pollo alla Parmigiana

Crispy Chicken Parmigiana (Pollo alla Parmigiana) | Italian-American Comfort Food

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Chicken Parmigiana (known in Italy as Pollo alla parmigiana) recipe combines classic Italian technique with Italian-American tradition, resulting in a warm, comforting entrée (segundo) beloved around the world. Whether made for a family dinner or a special weekend meal, Pollo alla Parmigiana delivers satisfying flavor and a touch of nostalgia in every bite.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Chicken, dinner, Main Course
Cuisine American, Italian, Mediterranean
Servings 4 Main
Calories 650 kcal

Equipment

  • Wooden Cutting Board
  • Box Grater
  • Ladle
  • Chef Knife
  • Cooking tongs
  • 12-Inch Stainless Steel Frying Pan
  • Baking Tray

Ingredients
  

For the Chicken

  • 4 chicken breasts butterflied and pounded to ½-inch thickness
  • 1 cup all-purpose flour
  • 2 large eggs beaten
  • 1½ cups breadcrumbs
  • ½ cup grated Parmigiano Reggiano DOP 18 months
  • Salt and black pepper
  • Olive oil for shallow frying

For the Tomato Sauce

  • Extra Virgin Olive Oil
  • 2 garlic cloves minced
  • 1 can 14–15 oz crushed Tomatoes OR 1½ cups passata
  • 6 –8 fresh basil leaves torn
  • Salt and pepper to taste
  • Pinch of sugar optional

For the Cheese Topings

  • 8 oz fresh Mozzarella sliced, OR 1½ cups shredded low-moisture mozzarella
  • ½ cup Freshly grated Parmigiano-Reggiano

Instructions
 

Step 1 - Prepare the Tomato Sauce

  • Heat olive oil in a saucepan over medium heat.
    Extra Virgin Olive Oil
  • Add garlic and sauté until fragrant (about 30 seconds).
    2 garlic cloves
  • Add crushed tomatoes or passata.
    1 can
  • Season with salt, pepper, and a small pinch of sugar if the tomatoes are acidic.
    Salt and black pepper, Pinch of sugar
  • Simmer for 10–15 minutes until slightly thickened.
  • Stir in basil and remove from heat.
    6 –8 fresh basil leaves

Step 2 - Prepare the Chicken

  • Butterfly and flatten: Slice chicken breasts horizontally and then pound until even thickness.
    4 chicken breasts
  • Season: Salt and pepper both sides.
    Salt and pepper to taste
  • Set up a dredging station:
  • Plate 1: Flour
    1 cup all-purpose flour
  • Bowl 2: Beaten eggs
    2 large eggs
  • Plate 3: Breadcrumbs mixed with grated Parmigiano-Reggiano
    1½ cups breadcrumbs, ½ cup grated Parmigiano Reggiano DOP 18 months
  • Coat chicken:
  • Dredge in flour
  • Dip in egg
  • Press into breadcrumb-Parmesan mixture
  • Heat olive oil in a skillet over medium-high heat.
    Olive oil for shallow frying
  • Fry chicken 3–4 minutes per side until golden (it will finish cooking in the oven).
  • Transfer to paper towels.

Step 3 - Assemble the Dish

  • Preheat oven to 400°F (200°C).
  • Spread a thin layer of tomato sauce in a baking dish.
  • Place the fried chicken cutlets on top.
  • Spoon more sauce over each piece (don’t drown them).
  • Add mozzarella slices.
    8 oz fresh Mozzarella
  • Sprinkle with Parmigiano-Reggiano.
    ½ cup Freshly grated Parmigiano-Reggiano

Step 4 - Bake

  • Bake uncovered for 15–20 minutes or until cheese is bubbling and lightly golden.
  • Let rest for 5 minutes before serving.
  • Garnish with fresh basil leaves if desired.

Notes

Cooking Notes:

Chicken - We used chicken breast meat for this recipe, however, it works well with boneless skinless chicken thighs too. 
 
Salt - Use a fine grain salt for this measure and be careful not to make the dish too salty. Add a small amount of seasoning gradually throughout the cooking process.
Mixed Italian Herbs - Feel free to use an Italian herb mix if you prefer. It’s usually a mix of dried sage, basil, oregano, and thyme. Rosemary is also a great option.
Keyword 1 Hour recipe, baked chicken, cheese, chicken parmigiana, crumbed, crumbed chicken, italian american, Italian chicken, mozzarella, mozzarella cheese, parmesan, parmesan cheese, Parmigiana, tomato