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Plated Chicken Parmesan with Broccoli Rabe, topped with melted mozzarella cheese and served with sautéed greens.
Kitchen

Chicken Parmesan with Broccoli Rabe

A perfectly crisp, golden-brown chicken cutlet topped with a balanced, rich tomato sauce and molten fresh mozzarella. Served alongside sautéed broccoli rabe with garlic and chili flakes for the perfect bitter contrast. The key? Technique, precision, and high-quality ingredients.

Prep
20 min
Cook
30 min
Serves
2–3

Ingredients

For the Chicken

  • 2 large boneless, skinless chicken breasts
  • 1 cup (120g) all-purpose flour
  • 2 large eggs, beaten
  • 1 cup (60g) panko breadcrumbs
  • 1/2 cup (50g) grated Parmesan cheese
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 cup (120ml) neutral frying oil (vegetable or canola)
  • 1/2 cup (120g) fresh mozzarella, sliced

For the Tomato Sauce

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 (14 oz / 400g) can San Marzano tomatoes, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon dried oregano
  • 4–5 fresh basil leaves

For the Broccoli Rabe

  • 1 bunch broccoli rabe, trimmed
  • 2 tablespoons olive oil
  • 2 cloves garlic, thinly sliced
  • 1/4 teaspoon red pepper flakes
  • Salt to taste

Method

Step 1: Prepare the Chicken

  1. Slice each chicken breast in half lengthwise to create thin cutlets. Pound slightly for even thickness.
  2. Set up a breading station: flour in one bowl, beaten eggs in another, and panko mixed with Parmesan, salt, pepper, garlic powder, and paprika in the last.
  3. Coat each cutlet in flour, then egg, then the breadcrumb mixture, pressing firmly to adhere.

Step 2: Cook the Chicken

  1. Heat oil in a large skillet over medium-high heat.
  2. Fry cutlets for 3–4 minutes per side until deep golden brown. Drain on a wire rack.
  3. Place fried cutlets on a baking sheet. Top with warm tomato sauce and fresh mozzarella slices.

Step 3: Make the Sauce

  1. In a saucepan, heat olive oil and sauté garlic until fragrant.
  2. Add crushed tomatoes, salt, red pepper flakes, and oregano. Simmer for 15 minutes.
  3. Stir in basil leaves just before removing from heat.

Step 4: Broil and Serve

  1. Broil chicken at 450°F for 2–3 minutes until cheese is melted and bubbly.
  2. Plate with sautéed broccoli rabe and serve immediately.

Step 5: Cook the Broccoli Rabe

  1. Blanch broccoli rabe in boiling salted water for 1 minute, then drain.
  2. Heat olive oil in a pan, sauté garlic and red pepper flakes.
  3. Add broccoli rabe, sauté for 2–3 minutes, season with salt, and serve.