Description
Chicken Parmigiana is a classic Italian-American dish featuring crispy breaded chicken breasts topped with rich tomato sauce, melted mozzarella, and Parmesan cheese. This hearty meal is perfect for a comforting dinner and full of flavor from a fragrant herb blend and homemade sauce.
Ingredients
- Brined Chicken Marinade:
- 3 chicken breasts (about 300g / 10 oz each), halved horizontally to make 6 pieces
- 1 tsp kosher salt (or 3/4 tsp table salt)
- 1/2 tsp black pepper
- 1/2 tsp Italian mixed herbs
- Flour Dusting:
- 1/3 cup all-purpose flour
- Egg Dredge:
- 2 eggs
- 1 garlic clove, minced
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp Italian mixed herbs
- Bread Crumbing:
- 1 1/2 cups panko breadcrumbs
- 1/2 cup finely grated Parmesan
- 1/2 tsp salt
- 1/4 tsp black pepper
- Frying:
- 2 cups olive oil (or vegetable or canola oil)
- Tomato Sauce:
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1/4 cup finely chopped onion or shallots
- 1/4 tsp red pepper flakes (optional)
- 1/4 tsp Italian mixed herbs
- 1 tbsp white vinegar + 2 tbsp chicken broth
- 400g / 14 oz tomato passata (puree)
- 1/2 cup chicken broth (or water)
- 1/4 tsp salt
- 1/4 tsp pepper
- Layering:
- 10 basil leaves, roughly chopped
- 2 cups shredded mozzarella (or slices)
- 3/4 cup finely grated Parmesan
- 1 tbsp extra virgin olive oil
- Garnish (optional): Fresh basil leaves
Instructions
- Dry Brine Chicken: Season both sides of the chicken with salt, pepper, and Italian herbs. Refrigerate for 30 minutes.
- Make the Tomato Sauce: In a saucepan, heat olive oil over medium heat. Sauté garlic and onion for about 3 minutes until translucent. Add red pepper flakes and Italian herbs. Stir in vinegar and 2 tbsp chicken broth; simmer briefly. Add tomato passata, 1/2 cup chicken broth, salt, and pepper. Cover and simmer on low for 10 minutes until thickened. Keep warm.
- Prepare for Crumbing: Preheat oven to 180°C/350°F. Set up three bowls: one with flour, one with whisked eggs mixed with garlic, salt, pepper, and herbs, and one with breadcrumbs, Parmesan, salt, and pepper.
- Crumb the Chicken: Dredge each chicken piece in flour, dip into egg mixture, and then coat in the breadcrumb mixture, pressing to adhere.
- Fry the Chicken: Heat oil in a skillet to 180°C/350°F. Fry chicken in batches — about 2 minutes on the first side, 1½ minutes on the second — until golden. Drain on paper towel-lined rack.
- Assemble and Bake: Place fried chicken on a baking tray. Spoon about 1/3 cup of sauce over each piece (leaving the edges exposed for crispiness). Top with chopped basil, mozzarella, and Parmesan. Drizzle lightly with olive oil. Bake for 15 minutes, or until cheese is melted and starting to brown.
- Serve: Garnish with fresh basil leaves and serve immediately with any extra sauce.
Notes
- For extra flavor, marinate the chicken overnight.
- Use fresh mozzarella for a gooier melt, or pre-shredded for convenience.
- Can be made ahead and reheated in the oven (cover with foil to avoid drying out).
- Serve with spaghetti, salad, or garlic bread for a complete meal.
- Leftovers store well in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Bake, Fry
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece with sauce and cheese
- Calories: 520
- Sugar: 4g
- Sodium: 870mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 155mg
