Homemade Chicken Parmigiana

Recipe View Craft the Sauce: In a saucepan over medium heat, melt the butter. Introduce the minced garlic and onion, sautéing until the onion softens and becomes translucent (approximately 2 minutes). Pour in the diced tomatoes and sugar. Increase the heat to medium-high, bringing the mixture to a simmer. Then, reduce the heat to medium-low and allow it to simmer gently for 10 minutes, stirring occasionally. (Total time: ~12 minutes)

Recipe View Enrich the Sauce: Stir in the heavy cream and season with salt and pepper to your liking. Continue to simmer for an additional 3 minutes. Reduce the heat to the lowest setting to keep the sauce warm while you prepare the chicken. (Total time: ~3 minutes)

Recipe View Prepare the Chicken Coating: In a bowl, combine the bread crumbs, 2 tablespoons of freshly grated Parmesan cheese, and dried oregano. Set this aside. In a separate small bowl, whisk together the egg and milk until well blended.

Recipe View Coat the Chicken: Dip each chicken breast into the egg mixture, ensuring it is fully coated. Then, press the chicken into the bread crumb mixture, making sure both sides are thoroughly coated. Shake off any excess bread crumbs.

Recipe View Cook the Chicken: Heat the olive oil in a large skillet over medium heat. Add the coated chicken breasts to the skillet and cook until they reach an internal temperature of 160 degrees F (70 degrees C) and the breadcrumb crust is golden brown on both sides. (approximately 10 minutes).

Recipe View Assemble and Finish: Spoon the warm tomato sauce over the cooked chicken breasts. Top with the shredded Mozzarella cheese and the remaining 1 tablespoon of freshly grated Parmesan cheese. Allow the dish to rest for a few minutes, until the cheese has melted from the heat of the sauce.