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Chicken Parmigiana

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A classic comfort food with crispy chicken, indulgent tomato sauce, and gooey cheese, perfect for family dinners or gatherings.

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 (sub normal)
  • 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, 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
  • 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. Let them rest in the refrigerator for about 30 minutes to infuse flavor.
  2. In a skillet over medium heat, heat 1 tbsp of olive oil. Sauté minced garlic and onion until translucent. If you’re feeling adventurous, add red pepper flakes before pouring in the white wine. Let it reduce slightly, then stir in the tomato passata, chicken stock, and Italian herbs. Simmer for about 10 minutes until it thickens a bit. Season with salt, pepper, and stir in chopped basil at the end.
  3. Set up a dredging station with three shallow dishes: one with flour, the second with beaten eggs, and the third with panko breadcrumbs mixed with grated parmesan. Dip each chicken piece in flour, then egg, followed by the breadcrumb mixture until coated.
  4. In a large skillet, heat olive oil over medium heat. Fry the chicken pieces for 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 sauce in a baking dish, place the fried chicken on top, and cover with more sauce, followed by mozzarella and additional 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

Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the oven at low temperature for the best texture.

Nutrition

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