Name: Chicken Parmigiana
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 chicken breasts; 100g fine breadcrumbs; 2 eggs (beaten); 300ml tomato passata; 100g fresh mozzarella (torn); 30g Parmigiano-Reggiano (grated); Extra virgin olive oil; Salt and pepper; Fresh basil to finish

Recipes

Chicken Parmigiana

By littlelane

Crispy golden chicken topped with rich San Marzano tomato sauce and melted mozzarella the Italian-American classic done properly. Using quality tomatoes makes an enormous difference; the sauce should taste bright and sweet, never heavy or tinny. Pound the chicken thin, bread it carefully, and fry until properly golden before adding the sauce. Hearty, crowd-pleasing, and always a success.

LL

Written by

littlelane

Ingredients list:

4 chicken breasts
150g flours
2 eggs
300g bread crumbs
Parmigiano Reggiano
Salt, pepper
400g canned tomato
Bunch of basil
2 cloves of garlic
400g mozzarella
Olive oil

Directions:

Difficulty: Easy
Feeds: 4 people
Cooking time: 1.5 hours

Butterfly & Pound: Butterfly your chicken breasts and pound them lightly to ensure even thickness throughout.
Prepare the Breading Station: Set up three bowls—one with flour, one with beaten eggs, and one with breadcrumbs. Season all three with salt and pepper, and mix grated Parmigiano Reggiano into the breadcrumbs.
Bread the Chicken: Dredge each chicken breast in flour, then dip into the eggs, and finally coat in the breadcrumb mixture. Set aside and let rest.
Prepare the Tomato Sauce: In a pot, heat olive oil over low heat. Add garlic and let simmer for 5 minutes. Then, add canned tomatoes and fresh basil. Cook the sauce for 45 minutes, stirring occasionally.
Slice the Mozzarella: Cut the mozzarella into small pieces and set aside.
Assemble the Dish: On a baking tray, spread a layer of tomato sauce, chicken cutlet, another layer of tomato sauce. Top with mozzarella and a generous grating of Parmigiano Reggiano.
Bake: Bake at 180°C for 8-10 minutes until the cheese is melted and bubbly.
Plate & Serve: Serve your chicken parm with a side of salad. Enjoy!