Chicken Parmigiana
Prep time 20mins
Cook time 30mins
Serves or Makes: 2

Recipe Card

For the sauce


For the chicken


  • 1/4 cup pecorino romano
  • 2 eggs
  • 2 cups breadcrumbs
  • 1 cup Semolina flour
  • 1 pound (4 slices) chicken breasts, thinly sliced in half
  • 1/2 cup olive oil
  • 8 ounces fresh mozzarella, sliced
  • freshly grated parmigiano reggiano, for topping

To make the sauce


  • Step 1

    In a saucepan, sauté garlic in olive oil. Cook 1 minute.

  • Step 2

    Stir in both cans of Tuttorosso Tomatoes and the basil.

  • Step 3

    Simmer for 15 minutes, season with salt and pepper to taste. Continue to simmer while preparing chicken, about 15 minutes more.

To make the chicken

  • Step 1

    In a medium dish, combine pecorino romano with eggs and mix well. In another dish add semolina, and another dish add the breadcrumbs.

  • Step 2

    First, dip chicken in semolina followed by egg mixture and lastly the breadcrumbs.Repeat the process with remaining chicken.

  • Step 3

    Heat olive oil in a pan on medium heat. Once hot, add 2-3 cutlets at a time, careful to not over crowd the pan.

  • Step 4

    Cook for 2 minutes on each side, until brown and crispy. Repeat with remaining chicken

  • Step 5

    Remove from pan and place on a baking rack to drain excess oil.

  • Step 6

    Preheat oven to 375°F.

  • Step 7

    Transfer chicken to a parchment lined sheet tray and ladle sauce over each cutlet. Add mozzarella slices and Parmigiano Reggiano over top.

  • Step 8

    Bake for ~12 minutes, until cheese is melted. Transfer to serving plates and top with more parmesan if desired.