Chicken Parmigiana is a classic comfort dish that combines crispy breaded chicken cutlets with a rich tomato sauce and gooey melted cheese. This recipe brings back memories of family dinners and special occasions, where the aroma of bubbling cheese and tangy tomato sauce filled the air. It's a dish that's...
Ingredients
Chicken and Breading
boneless, skinless chicken breasts2lb
Salt
Freshly ground black pepper
all-purpose flour1/4cup
eggs beaten2
Panko breadcrumbs1cup
finely grated Parmesan cheese1/4cup
Tomato Sauce
vegetable oil3/4cup
chopped canned tomatoes1cup
tomato paste1tbsp
water1/2cup
onion (diced)2tbsp
fresh oregano (chopped)1tsp
garlic (minced)1/2tsp
fresh basil leaves (torn)2tbsp
Topping
mozzarella cheese (grated)3/4cup
Nutrition (per serving)
Calories
730.1kcal (36.51%)
Protein
59.0g (100%)
Carbs
27.8g (10.12%)
Sugars
4.1g (8.2%)
Healthy Fat
33.8g
Unhealthy Fat
9.3g
% Daily Value based on a 2000 calorie diet
How to make Chicken Parmigiana
Prepare the Chicken
- Step 1
Butterfly each chicken breast by slicing horizontally through the middle to create two thinner cutlets, then cut through. Season both sides with salt and pepper.
Set up Breading Station
- Step 1
In a dish, place the flour. In a second dish, whisk the egg. In a third dish, add the breadcrumbs.
Bread the Chicken
- Step 1
Dredge each chicken cutlet first in the flour, shaking off any excess.
- Step 2
Next, dip the floured chicken into the beaten egg, ensuring it's fully coated, letting excess drip off.
- Step 3
Finally, transfer the chicken to the breadcrumbs to coat both sides. Set the breaded cutlets aside on a plate or baking sheet.
Make the Tomato Sauce
- Step 1
Heat a small saucepan and add the vegetable oil and onions. Sauté until golden brown.
- Step 2
Add the tomato paste and water. Stir to combine.
- Step 3
Add the oregano, chopped tomatoes, and garlic. Season with salt and pepper.
- Step 4
Simmer the sauce for 5 minutes, then blend with a stick blender until smooth.
Pan-Fry the Chicken
- Step 1
Preheat your oven to 200 degrees.
- Step 2
Heat the oil in a frying pan over medium-high heat until shimmering.
- Step 3
Carefully place 2 breaded chicken cutlets in the hot oil. Fry for 2-3 minutes per side, or until golden brown and crispy. The chicken does not need to be cooked through at this stage, as it will finish cooking in the oven.
- Step 4
Transfer the fried chicken cutlets to a baking dish.
Assemble and Bake
- Step 1
Spoon a generous amount of tomato sauce over each chicken cutlet. Add the torn basil leaves.
- Step 2
Top with a layer of grated Parmesan and sliced mozzarella cheese.
- Step 3
Bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through and the cheese is melted, bubbly, and lightly golden.
Nutrition (per serving)
Nutrition (per serving)
Calories
730.1kcal (36.51%)
Protein
59.0g (100%)
Carbs
27.8g (10.12%)
Sugars
4.1g (8.2%)
Healthy Fat
33.8g
Unhealthy Fat
9.3g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
For extra crispiness, let the breaded chicken rest for 10 minutes before frying.
Use fresh mozzarella for a creamier texture and richer flavor.
If you don't have a stick blender, you can use a regular blender to puree the tomato sauce.
Serve with a side of spaghetti or a fresh green salad for a complete meal.
FAQS
Can I use regular breadcrumbs instead of Panko?
Yes, you can use regular breadcrumbs, but Panko breadcrumbs provide a crispier texture.
Can I make this recipe ahead of time?
You can prepare the breaded chicken and tomato sauce in advance, but it's best to assemble and bake just before serving for optimal freshness.
What can I substitute for Parmesan cheese?
You can use Pecorino Romano or Grana Padano as a substitute for Parmesan cheese.
Can I freeze Chicken Parmigiana?
Yes, you can freeze it after assembling but before baking. Thaw it in the refrigerator before baking as directed.
How do I know when the chicken is fully cooked?
The internal temperature of the chicken should reach 165°F (74°C) when measured with a meat thermometer.
Loading reviews...
Anna Middleton
(@chefanna)
I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I am self-taught and have an extreme passion for various international cuisines. I have fallen in love with teaching others the skills that I have learnt, inspiring them through creative cooking. I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia