Chicken Parmigiana
A classic comfort meal featuring crispy, juicy chicken topped with rich tomato sauce and melted cheese, perfect for any occasion.
Ingredients
- 3 pieces chicken breasts (about 300g each, sliced horizontally into 6 thin pieces)
- 1 teaspoon kosher or cooking salt (or ¾ teaspoon table salt)
- ½ teaspoon black pepper
- ½ teaspoon Italian mixed herbs (a mix of basil, parsley, oregano)
- ⅓ cup plain all-purpose flour
- 2 pieces eggs
- 1 clove garlic (minced)
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon Italian mixed herbs
- 1½ cups panko breadcrumbs (or regular breadcrumbs)
- ½ cup finely grated parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups olive oil (or vegetable/canola oil for frying)
- 1 tablespoon olive oil (for tomato sauce)
- 2 cloves garlic (finely minced)
- ¼ cup finely chopped onion or shallots
- ¼ teaspoon red chili flakes (optional)
- ¼ teaspoon Italian mixed herbs
- 400 grams tomato passata (pureed tomatoes)
- ½ cup chicken stock or water
- Salt and pepper to taste
- 10 pieces fresh basil leaves (roughly chopped)
- 2 cups shredded mozzarella cheese (or slices)
- ¾ cup finely grated parmesan cheese
- 1 tablespoon extra virgin olive oil
- Fresh basil leaves (for garnish)
Instructions
- Dry brine the chicken by sprinkling salt, pepper, and Italian herbs on both sides. Refrigerate uncovered for 30 minutes.
- Prepare the tomato sauce: Heat olive oil in a saucepan over medium heat. Add garlic and onion, and cook until translucent (about 3 minutes). Stir in chili flakes and herbs, then add tomato passata and chicken stock. Season with salt and pepper, cover, and simmer for 10 minutes.
- Preheat oven to 180°C (350°F). Set up crumbing stations: Spread flour in one bowl, whisk eggs, garlic, salt, pepper, and herbs in another, and mix breadcrumbs and parmesan in a third.
- Dredge the chicken: Coat each piece in flour, dip in the egg mixture, then press into the breadcrumb mixture. Place crumbed chicken on a plate.
- Heat olive oil in a skillet over medium-high heat. Fry chicken pieces for about 2 minutes on each side until golden brown. Transfer to a rack on a paper towel-lined tray to drain.
- Assemble: Arrange fried chicken on a baking tray. Spoon tomato sauce over each piece, sprinkle with basil, and top with mozzarella and parmesan. Drizzle with olive oil.
- Bake for 15 minutes until cheese is melted and golden brown. Serve immediately, garnished with fresh basil leaves.
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Notes
Store leftovers in airtight containers. Keep chicken and sauce separate for best texture. Reheat in the oven for crispiness.