Chicken Parmigiana Recipe

Name: Chicken Parmigiana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts, pounded thin; Salt and freshly ground black pepper; 2 cups all-purpose flour, seasoned with salt and pepper; 4 large eggs, beaten with 2 tablespoons water and seasoned with salt and pepper; 2 cups panko bread crumbs; 1 cup vegetable oil or pure olive oil; Tomato Sauce, recipe follows; 1 pound fresh mozzarella, thinly sliced; 1/4 cup freshly grated Parmesan; Fresh basil or parsley leaves, for garnish; 2 tablespoons olive oil; 1 large Spanish onion, finely chopped; 4 cloves garlic, smashed with some kosher salt to make a paste; 2 (28-ounce) cans plum tomatoes and their juices, pureed in a blender; 1 (16-ounce) can crushed tomatoes; 1 small can tomato paste; 1 bay leaf; 1 small bunch Italian parsley; 1 Cubano chile pepper, chopped; Salt and freshly ground pepper

Servings: persons

4 boneless, skinless chicken breasts, pounded thin
Salt and freshly ground black pepper
2 cups all-purpose flour, seasoned with salt and pepper
4 large eggs, beaten with 2 tablespoons water and seasoned with salt and pepper
2 cups panko bread crumbs
1 cup vegetable oil or pure olive oil
Tomato Sauce, recipe follows
1 pound fresh mozzarella, thinly sliced
1/4 cup freshly grated Parmesan
Fresh basil or parsley leaves, for garnish
2 tablespoons olive oil
1 large Spanish onion, finely chopped
4 cloves garlic, smashed with some kosher salt to make a paste
2 (28-ounce) cans plum tomatoes and their juices, pureed in a blender
1 (16-ounce) can crushed tomatoes
1 small can tomato paste
1 bay leaf
1 small bunch Italian parsley
1 Cubano chile pepper, chopped
Salt and freshly ground pepper

1
Preheat oven to 400 degrees F.
2
Season chicken on both sides with salt and pepper.
3
Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.
4
Divide the oil between 2 large saute pans and heat over high heat until almost smoking.
5
Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side.
6
Transfer to a baking sheet and top each breast with some tomato sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan.
7
Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes.
8
Remove from the oven and garnish with basil or parsley leaves.
9
Heat olive oil in a medium saucepan over medium heat.
10
Add onions and garlic and cook until soft.
11
Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil.
12
Season, to taste, with salt and pepper.
13
Reduce heat and cook until slightly thickened, about 30 minutes.

1396

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 4 boneless, skinless chicken breasts, pounded thin, Salt and freshly ground black pepper, 2 cups all-purpose flour, seasoned with salt and pepper, 4 large eggs, beaten with 2 tablespoons water and seasoned with salt and pepper, and more.

Yes, Chicken Parmigiana falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Parmigiana

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