Easy Chicken Parmigiana Recipe
This classic chicken parmigiana recipe is the perfect meal for Italian food lovers looking for an easy weeknight family dinner.
Ingredients
- 2 9-12 ounce boneless skinless chicken breasts cut in half widthwise
- 1 cup all-purpose flour
- 3 large eggs
- 1 ½ cups unseasoned bread crumbs
- 1 cup pomodoro sauce
- 8 ounces sliced mozzarella
- 1 cup shredded fontina cheese
- ½ cup grated parmesan cheese
- sea salt and fresh cracked pepper to taste
- fresh chiffonade basil for garnish
Instructions
- Place the sliced chicken in between two pieces of plastic wrap and pound out using a rubber mallet until each one is between ¼” and 1/3” thick. Set aside on a plate.
- In a medium-sized baking pan or bowl, mix together the flour, salt, and pepper and set aside.
- In a separate second medium-size baking pan or bowl, whisk together, the eggs, salt, and pepper until combined and set aside.
- In a separate third medium-sized baking pan or bowl, mix together, the bread crumbs, salt, and pepper until combined and set aside.
- Add the pounded-out chicken cutlets one by one and coat in the flour, then dredge in the egg mixture, following up by coating and pressing down into the bread crumbs, making sure the chicken cutlet is completely breaded. Repeat until the chicken cutlets are all breaded.
- Add about ½ to 3/4 cup of olive oil to a large frying pan over medium-low heat and add in the breaded chicken cutlets, 1 to 2 at a time, and cook for 2 1/2 to 3 minutes per side or until golden brown. transfer to a sheet tray lined with parchment paper.
- Evenly add the Pomodoro sauce to the top of each chicken cutlet and then layer on as follows sliced mozzarella, fontina, and parmigiana cheese.
- Bake in the oven at 450° for 20 to 25 minutes or until the cheese is melted and lightly browned.
- Remove from the oven and garnish with fresh chiffonade basil.
- Serve with polenta or homemade noodles tossed in melted butter.
Notes
Make-Ahead: This is meant to be eaten as soon as it's done cooking. However, keep it covered and warm in the oven at low temperatures (>200°) for 30 minutes before serving.
How to Store: Store it in plastic in the refrigerator for up to 4 days. It freezes well covered individually in plastic for up to 3 months. Thaw them in the refrigerator for 1 day before reheating.
How to Reheat: Add the chicken parmigiana to a casserole dish and cover it with foil. Bake in the oven for 12-15 minutes at 375° or until warm.
Regardless of how and who created it, this is delicious and comes together in under an hour, making it an impressive weeknight meal for family and friends.
In case you were wondering, parmigiana is pronounced par-mah-zhah-na.
You can use panko as the breadcrumbs, but it will not be classical.
I used a combination of sliced mozzarella, fontina, and parmesan cheeses for the chicken.
It’s important that the breading be seasoned at every step of the procedure.
You can also use avocado or a healthier oil; pay attention to the smoking point before cooking the chicken.
Feel free to add optional garnishes on top of chopped parsley or fresh basil.
You may also see this recipe called Chicken Parmesan, which is the same thing.
For a healthier option, Instead of frying the cutlets in oil, bake them right in the oven at 400° for 15-18 minutes or until lightly browned. Continue on with step seven.
Nutrition
Calories: 776kcalCarbohydrates: 60gProtein: 55gFat: 34gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.02gCholesterol: 267mgSodium: 1563mgPotassium: 716mgFiber: 4gSugar: 6gVitamin A: 1260IUVitamin C: 5mgCalcium: 688mgIron: 5mg