A delightful twist on the classic Chicken Parmigiana, featuring a rich herbed tomato sauce and a crispy golden crust.
Heat oil in a medium saucepan over medium heat.
Ensure the oil is hot enough to sizzle when adding ingredients for better flavor.
Sauté the onion, garlic, and parsley until softened.
Stir frequently to prevent burning and ensure even cooking.
Add the crushed tomatoes, tomato sauce, tomato paste, oregano, basil, salt, pepper, and sugar. Stir well.
Taste the sauce and adjust seasoning as needed for a balanced flavor.
Simmer the sauce on low heat for 30 minutes, stirring occasionally.
Cover the saucepan partially to prevent splattering while allowing the sauce to reduce.
In a shallow bowl, whisk together the egg, milk, salt, and pepper.
Ensure the mixture is well combined for even coating.
In another shallow bowl, mix the breadcrumbs and Parmesan cheese.
Use a fork to evenly distribute the cheese in the breadcrumbs.
Pound the chicken breasts to an even thickness using a mallet.
Place the chicken between plastic wrap to avoid mess.
Dip each chicken breast in the egg mixture, then coat with the breadcrumb mixture.
Press the breadcrumbs firmly onto the chicken for a better crust.
Heat oil in a large frying pan and cook the chicken until golden brown on both sides.
Cook in batches if necessary to avoid overcrowding the pan.
Preheat the oven to 350°F (175°C).
Ensure the oven is fully preheated before baking for even cooking.
Spread a layer of sauce in a 9x13 baking dish and place the chicken on top.
Use enough sauce to cover the bottom of the dish to prevent sticking.
Top the chicken with more sauce and sprinkle with mozzarella cheese.
Distribute the cheese evenly for consistent melting.
Cover the dish with foil and bake for 25 minutes.
Covering the dish helps retain moisture during baking.
Remove the foil and bake until the cheese is melted and bubbly.
For a golden top, broil for the last 2 minutes.
Serve the chicken with cooked pasta on the side.
Garnish with fresh parsley for a pop of color and flavor.
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