Chicken Parmesan with Tomato Sauce and Mozzarella

Ingredients

• 600 g (about 1.3 lb) chicken breasts (4 cutlets)
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 garlic clove, crushed
• 1/2 cup (65 g) all-purpose flour
• 2 eggs, beaten
• 1 cup (120 g) breadcrumbs
• 100 ml (about 3.4 fl oz / 1/3 cup) vegetable oil for frying
• 400 ml (about 1 2/3 cups) tomato sauce
• 250 g (about 8.8 oz) mozzarella, sliced or shredded
• 50 g (about 1.8 oz / 1/2 cup) grated Parmesan cheese
• 1 tablespoon butter (optional, for the sauce)
• Fresh basil leaves, to serve

Instructions

1. Season the cutlets with salt, black pepper and the crushed garlic; gently pound to even thickness if needed.
2. Set up three shallow dishes: flour, beaten eggs and breadcrumbs; dredge each cutlet in flour, then egg, then breadcrumbs, pressing to adhere.
3. Heat the oil in a skillet over medium-high heat and fry the cutlets 2–3 minutes per side, just until golden; drain on paper towels.
4. Preheat the oven to 200 °C (about 400 °F). Spread half the tomato sauce in a shallow baking dish.
5. Place the cutlets over the sauce, cover with the remaining tomato sauce and arrange the mozzarella slices on top; sprinkle with the grated Parmesan.
6. If you want a shinier sauce, stir the butter into the hot sauce before assembling; bake the dish for 12–15 minutes, until the cheese has melted.
7. To brown the top, switch the oven to broil (or highest setting) for the last 3–4 minutes until the mozzarella is lightly golden.
8. Remove, let rest 2 minutes, garnish with basil leaves and serve hot with white rice or a simple salad.

Tips

• Don't crowd the pan when frying the cutlets so they stay crispy; fry in two batches if necessary.
• To avoid frying, brush the cutlets with oil and bake at 200 °C (about 400 °F) for 20–25 minutes before topping with sauce and cheese.
• Use very hot tomato sauce when assembling so the oven only needs to melt and brown the cheese, helping prevent the chicken from drying out.

Variations

• Place a slice of ham between the cutlet and the mozzarella for a classic stuffed Milano-style version.
• Add dried herbs (oregano, dried basil) to the sauce for a more aromatic flavor.
• Swap mozzarella for a milder cheese (such as a standard baking cheese) for a less elastic texture.

FAQ