Chicken Parmigiana

Steps

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1. 1
   Place chicken cutlets on a cutting board and pound them evenly until thin.
   ▶ ≈0:09
2. 2
   Season both sides of the chicken with salt and black pepper.
   ▶ ≈0:23
3. 3
   Set up three shallow bowls or plates with flour, beaten eggs, and bread crumbs for the breading station.
   ▶ ≈1:01
4. 4
   Heat oil and butter in a large pan, adding sliced garlic for flavor.
   ▶ ≈1:43
5. 5
   Dredge each seasoned chicken cutlet in flour, then egg, then bread crumbs, and fry in the hot oil until golden brown on both sides.
   ▶ ≈2:40
6. 6
   Remove the fried chicken cutlets from the pan and set aside on a plate.
   ▶ ≈13:59
7. 7
   Spoon homemade tomato sauce over each chicken cutlet.
   ▶ ≈14:19
8. 8
   Sprinkle Parmigiano-Reggiano or Grana Padano cheese over the sauce.
   ▶ ≈15:00
9. 9
   Top with slices of fresh mozzarella cheese.
   ▶ ≈15:41
10. 10
    Transfer the prepared chicken to a preheated 400°F oven and bake for approximately 20 minutes until the cheese is melted and bubbly.
    ▶ ≈16:01
11. 11
    Cook the orecchiette pasta until tender but still firm, drain, and toss with the homemade tomato sauce.
    ▶ ≈1:16
12. 12
    Plate the sauced orecchiette and garnish with grated Parmigiano-Reggiano and fresh parsley.
    ▶ ≈19:14
13. 13
    Remove the baked chicken from the oven and serve alongside the dressed orecchiette pasta.
    ▶ ≈18:36