Step 1

In a saucepan saute the garlic in a ¼ cup of olive oil over medium-low heat for 2-3 minutes or until lightly golden. Add in the hot red pepper flakes (optional) and cook for 30 seconds more.

Step 2

Add the tomatoes, stir together, and bring the sauce to a simmer for 10 minutes. Season with salt and oregano (optional).

Step 3

Taste test the sauce, and adjust salt and pepper if required. When satisfied set the sauce aside.

Step 4

Mix 1 teaspoon kosher salt and a 1/4 teaspoon pepper into the flour.

Step 5

Dredge the cutlets in the flour and shake off excess, then dip into the egg, and then into the breadcrumbs. Place the breaded cutlets onto parchment paper and set them aside.

Step 6

Pour the olive about ¾” high into a large heavy frying pan and heat oil to 350 to 370f. The burner should be set to about medium heat and take about 5-7 minutes to get to ~350f.

Step 7

When the oil reaches frying temp, add the cutlets into the pan and fry in batches. The cutlets will take approximately 3 minutes per side. Place finished cutlets on a wire rack to cool.

Step 8

Preheat oven to 400f

Step 9

Place a thick layer of sauce (about a 1/4") on the bottom of a large baking dish. Space out the chicken cutlets in the dish and cover them with another thick layer of sauce. Note: You do not have to use all of the sauce.

Step 10

Next sprinkle on the mozzarella cheese, dividing evenly between all the chicken cutlets. Sprinkle half of the Parmigiano Reggiano cheese on top.

Step 11

Bake the chicken parmigiana in the oven for 5 minutes (12-15 minutes if starting with cold cutlets) then broil for 30-60 seconds to brown the top.

Step 12

Remove the pan from the oven and sprinkle the remaining parmesan cheese all over. Let the chicken parmigiana settle for 5 minutes before eating. Enjoy!