Chicken Cutlet Parmigiana


Serves: 4

Preparation time: 45 min.

An easy to prepare recipe from Italy, Petto di Pollo alla Parmigiana. When you need a real picker-upper, real soul food a la Italia, give this dish a go.


Tomato-Basil Sauce:

  • 2 Tbsp extra-virgin olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 8 medium-size juicy,  ripe tomatoes, peeled  seeded and coarsely chopped
  • 1/2 cup  basil leaves, shredded
  • salt and freshly ground pepper

Chicken Cutlets:

  • 4 single boneless chicken breasts, all fat, and gristle removed
  • 1/2 cup (115 g) flour
  • 3/4 cup (170 g) or more plain breadcrumbs
  • egg wash (2 eggs beaten with 1 Tbsp) water
  • 1/2 cup (115 g) olive oil
  • salt and freshly ground pepper
  • About 3/4 cup (170 g) fresh mozzarella, cut into 3/8 inch (1 cm) slices
  • Red pepper flakes
  • 1 tsp dried oregano


Tomato-Basil Sauce: Start by making tomato sauce first, if you do not have any ready in your fridge or pantry. This quick and simple tomato sauce requires juicy and ripe tomatoes. Heat olive oil over medium heat. Add onions and sauté them for about 10 minutes or until soft. Add garlic and sauté for 5 minutes longer. Add chopped tomatoes and cook them over medium heat until sauce becomes thick about 10-15 minutes. Add chopped basil, salt, and pepper.

Chicken Cutlets: If chicken cutlets are too thick, pound them a bit flat between two sheets of cling film with a kitchen mallet or halve them horizontally with a sharp knife. You will have 2 thin cutlets from each half breast. Salt and pepper them.

Have 3 plates ready. One with flour, another with the egg wash, and the third one with the breadcrumbs. Start by dredging the cutlets in flour, dipping it in the egg wash and finally dredging it in breadcrumbs.

Preheat oven 375° F (180° C).

Heat olive oil in a skillet over medium heat and pan fry the cutlets for about 3-5 minutes on each side or until they are golden. Add more olive oil to skillet if necessary and continue pan frying remaining cutlets.

Transfer browned cutlets side by side on a baking dish lined with baking paper.  Place 1 to 2 tablespoons of the tomato-basil sauce on top of each cutlet. Top it with 2-3 mozzarella slices. Sprinkle cutlets with red pepper flakes and oregano.

Bake it on the middle shelf for about 10-15 minutes depending on the thickness of the cutlet.

Serve with broccoli or pasta and Parmesan cheese.

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