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Chicken Parmigiana

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A classic Italian comfort dish featuring crispy, breaded chicken topped with rich tomato sauce and gooey mozzarella cheese, perfect for any occasion.

Ingredients

Scale
  • 3 chicken breasts (300g/10oz each), halved horizontally to form 6 pieces
  • 1 tsp salt (cooking/kosher or 3/4 tsp table salt)
  • 1/2 tsp black pepper
  • 1/2 tsp Italian mixed herbs
  • 1/3 cup flour (plain/all-purpose)
  • 2 eggs
  • 1 garlic clove, minced
  • 1/4 tsp each salt and pepper
  • 1/4 tsp Italian mixed herbs
  • 1 1/2 cups panko breadcrumbs
  • 1/2 cup parmesan, finely grated
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups olive oil (or vegetable or canola)
  • 1 tbsp olive oil
  • 2 garlic cloves, finely minced
  • 1/4 cup onion or eschallots, very finely chopped
  • 1/4 tsp red pepper flakes (optional)
  • 1/4 tsp Italian mixed herbs
  • 1/4 cup white wine (optional)
  • 400g / 14 oz tomato passata (aka tomato puree)
  • 1/2 cup chicken stock/broth (or water)
  • 1/4 tsp each salt and pepper
  • 10 basil leaves, roughly chopped
  • 2 cups mozzarella cheese, shredded
  • 3/4 cup parmesan, finely grated
  • 1 tbsp extra virgin olive oil
  • 5 basil leaves, roughly chopped

Instructions

  1. Dry brine chicken: Lightly sprinkle salt on the chicken pieces and let them rest in the refrigerator for about 30 minutes.
  2. Heat 1 tbsp of olive oil in a skillet over medium heat. Sauté minced garlic and onion until translucent. Add red pepper flakes if using, then pour in the white wine and cook until it reduces slightly. Stir in the tomato passata, chicken stock, and herbs. Let it simmer for about 10 minutes until it thickens a bit. Season with salt and pepper, then stir in chopped basil.
  3. Set up a dredging station with three shallow dishes: one for flour, a second for beaten eggs, and a third for panko breadcrumbs mixed with grated parmesan. Dip each chicken piece first in flour, followed by egg, and finally coat with the breadcrumb mixture.
  4. Heat the olive oil in a large skillet over medium heat. Fry the chicken pieces for about 3-4 minutes on each side until golden brown and cooked through.
  5. Preheat your oven to 200°C (392°F). Spread a thin layer of the tomato sauce in a baking dish, place the fried chicken on top, and cover each piece with more sauce, mozzarella, and grated parmesan. Drizzle with extra virgin olive oil. Bake until the cheese is bubbly and golden, about 15-20 minutes. Sprinkle with fresh basil before serving.

Notes

Serve over spaghetti or alongside a salad. Garlic bread is great to soak up the sauce.

Nutrition

Find it online: https://www.topchoicerecipes.com/chicken-parmigiana/