Chicken Parmigiana

Chef's notes

This popular and well-known Italian specialty is simply Chicken Milanese, breaded cutlets layered in a baking pan with Marinara Sauce and Italian Cheeses.

Chicken Parmigiana was on short meal rotation in virtually every Italian home growing up. The ultimate in comfort food, it is inexpensive and uncomplicated. Breading using the traditional three step breading process is quick and easy and pots of red sauces simmering were commonplace.

I especially love dishes that can be prepared and assembled well ahead. Mom always made enough for several meals, portioning, refrigerated and/or freezing.

We plan on a half chicken breast formed into cutlets per person but usually have leftovers. Add a side of rigatoni and top both with marinara sauce and artisan dread for dipping, lots more.

Cheese traditionally slices of fresh mozzarella cheese submerged in brine was used. Unless for special occasions, families accepted less expensive balls of dry mozzarella cheese. Packaged and shredded cheeses are now popular and covers easier. I recommend using shredded mozzarella topped with grated parmigiana or simply 5 Italian shredded cheeses in bags with additional grated parmigiana.

Marinara sauce is one of the simplest of all sauces yet very flavorful. The full recipe appears under "Pasta with Tomato Sauces" tab. For convenience, I've added a condensed and slightly easier version below.

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Ingredients

Chicken Milanese recipe

Made with the equivalent of 8 large cutlets made with about 4 large half chicken breast
Brined according to directions above

Marinara Sauce using tomato with puree

4 large sliced garlic cloves
1 small onion sliced
3/4 cup olive oil
2-28 oz. cans Imported Italian tomatoes with puree
1/4 teaspoon red pepper flakes
1/2 cup or more coarsely sliced fresh basil leaves
Salt and pepper to taste.

Assembly

Chicken Milanese
Marinara Sauce
1 pound shredded 5 Italian Cheese
Grated or shredded Parmigiana

Instructions

Marinara sauce, Sauté garlic till browned in 2 tablespoons of the olive oil, discard. Sauté onion until translucent; discard.
Add remaining olive oil over moderate heat. Add tomatoes (hand crush if using whole tomatoes) basil, red pepper flakes and a few grinds of pepper. Simmer for about an hour. Add salt as needed.
Coat the bottom of a baking pan with marinara sauce. Cover with a single layer of chicken Milanese topped with additional marinara sauce, shredded cheese and parmigiana.
Repeat with additional layer as needed. Bake in 325º heat until sauce is bubbly and cheeses are melted. Cover with aluminum foil if top begins to brown before heated through.
Serve by cutting through layers of chicken like a sheet cake into serving portions. Scold those anyone that tries to skim off the toasty browned cheeses on top. It's like removing pizza toppings!
Chicken parmigiana is frequently served with a side of pasta, additional marinara sauce, and grated parmigiana cheese.

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Chicken Parmigiana