Chicken Parmesan

Step 1

Make the Tomato Sauce. Set a large sauté pan over medium-low heat and add the olive oil. Once the oil begins to shimmer, add a lightly crushed garlic clove and, if you like, a pinch of red pepper flakes. Cook pressing down on the garlic to release its flavor, 3 to 4 minutes. Remove the garlic (or leave it in) and stir in the tomato purée (passata), and a pinch of salt. Add a pinch of sugar, if you want to tame the acidity of the sauce, but it’s not necessary. Raise the heat to medium and bring the sauce to a simmer, then return the heat to medium-low and simmer gently for about 30 minutes, until it is reduced and richly flavored. Turn off the heat and stir in a handful of torn basil leaves.

Step 2

Prepare the cutlets. While the tomato sauce is cooking, place one of the chicken breasts on a large cutting board and slice through it horizontally with a sharp knife to yield two cutlets. Cut the remaining breasts the same way for a total of six cutlets. Place each cutlet between two sheets of waxed paper or plastic wrap and pound it gently with a meat mallet just enough to even out its thickness. Season both sides of the cutlets with salt and pepper.

Step 3

Set up your dredging station. You’ll need three shallow bowls or aluminum pie plates. Place about 3/4 cup flour in the first bowl. Crack 2 eggs into the second and whisk them lightly. Place 1 cup breadcrumbs, about 1/4 cup freshly grated Parmigiano cheese, and 2 teaspoons Italian seasoning into the third bowl and toss with a fork to combine. Line a baking sheet with waxed paper or parchment for holding the breaded cutlets.

Step 4

Dredge the cutlets. Working with one cutlet at a time, dip it first in flour, taking care to coat it on all sides. Shake off the excess flour and then place the cutlet in the bowl of beaten eggs. Use a fork to pierce it and turn it over, so that it is completely coated. Lift the cutlet out, letting any excess egg drip back into the bowl. Place the cutlet in the breadcrumbs and coat it on both sides, pressing the breadcrumbs gently to make sure they stick. Set the breaded cutlet on the prepared baking sheet. Repeat with the remaining cutlets. Let them sit while you heat the oil.

Step 5

Fry the cutlets. Place a wire rack over a baking sheet and set it near the stovetop. Pour 2 tablespoons of olive oil and 2 tablespoons of sunflower oil into a heavy-bottomed skillet and set it over medium heat. When the oil is shimmering, lay two or three cutlets in the pan—as many as will fit comfortably without crowding. Cook for 3 to 4 minutes, until browned on the bottom, then carefully turn them over with tongs and brown the other side, another 3 to 4 minutes. The cutlets should be golden and not too dark. If they are browning too quickly, turn down the heat. Once browned, transfer the cutlets to the wire rack to drain. Repeat with the remaining cutlets, adding 1 or 2 tablespoons more olive or sunflower oil between batches if needed.

Step 6

Assemble the Chicken Parmesan. Preheat the oven to 400°F. Spoon a thin layer of sauce into the bottom of a large baking dish or rimmed baking pan. Spread the sauce out so that it covers the bottom of the baking dish. Arrange the cutlets on the bed of sauce, overlapping them ever so slightly if necessary, so that they all fit. Spread more sauce on top of the cutlets, coating them generously. Top with the mozzarella. Then dollop small spoonfuls of sauce here and there over the mozzarella. Sprinkle the remaining Parmigiano cheese evenly on top.

Step 7

Bake and serve. Place the baking dish in the oven and bake for 20 minutes, until the cheese has melted, and the sauce is bubbling. To finish, slide the baking dish under the broiler for 1 to 2 minutes, just enough to brown the cheese in spots. Remove from the oven and let it sit for just a minute before serving.