Description
A classic Italian-American dish featuring crispy panko-crusted chicken breast layered with melted fresh mozzarella and tangy homemade marinara sauce. This Chicken Parmigiana recipe combines a crunchy, flavorful crust with gooey cheese and vibrant tomato sauce, perfect for a comforting restaurant-quality dinner ready in about an hour and 15 minutes.
Ingredients
Breading
- 2 ½ cups Panko breadcrumbs
- 2 cloves garlic, grated or finely minced
- 2 tablespoons fresh Italian flat leaf parsley, finely minced
- 1 cup pecorino Romano cheese, finely grated and divided, plus more for serving
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Wet Mix & Coating
- 3 large eggs
- 1 tablespoon water
- 1 cup all purpose flour
Main Ingredients
- 3 boneless skinless chicken breasts, sliced in half lengthwise to make 6 pieces
- Olive oil, for frying
- 12-16 oz fresh mozzarella, thinly sliced
- 3 cups marinara sauce, plus more for serving
- Fresh basil leaves, for serving
Instructions
- Prepare Breading Mixture: In a medium shallow bowl, combine the panko breadcrumbs, grated garlic, minced parsley, and ¼ cup of grated pecorino Romano cheese. Season with kosher salt and freshly ground black pepper. Use your fingers to mix and evenly distribute the garlic throughout the breadcrumbs.
- Prepare Egg Wash: In another shallow bowl, whisk together the 3 eggs, ½ cup pecorino Romano cheese, 1 tablespoon water, and a pinch of salt and pepper until well combined.
- Prepare Flour Coating: Pour the all-purpose flour into a separate shallow bowl or plate. Season lightly with salt and pepper and mix well.
- Pound Chicken Pieces: Take each chicken breast half and place it on a cutting board. Cover with plastic wrap and use a meat mallet to pound each piece to an even thickness. Season both sides of each chicken piece with salt and pepper.
- Coat Chicken: Coat each chicken piece first in the seasoned flour, shaking off excess. Dip into the egg wash, letting excess drip off. Finally, dredge thoroughly in the breadcrumb mixture, pressing gently to adhere. Place coated chicken on a plate and repeat for all pieces. Let breaded chicken rest for 15 minutes to help the coating set.
- Preheat Oven and Heat Oil: Preheat oven to 450°F (232°C). Heat a generous amount of olive oil in a large, heavy-bottomed sauté pan over medium heat until hot.
- Fry Chicken: Fry 2 pieces of chicken at a time in the hot oil until golden brown on both sides, about 3-4 minutes per side. Remove the chicken and place on a wire rack or paper towels to drain excess oil. Repeat with remaining pieces.
- Assemble and Bake: Arrange the fried chicken pieces on a large sheet pan. Top each piece with 2-3 slices of fresh mozzarella, leaving some crispy edges exposed. Bake in the preheated oven for 10 minutes or until the cheese is fully melted. Optionally, broil for 1-2 minutes to brown the cheese slightly, watching closely to prevent burning.
- Heat Marinara Sauce: While the chicken bakes, warm the marinara sauce in a small saucepan over medium heat until bubbling and hot.
- Serve: Spoon about ½ cup marinara sauce onto each plate. Use a spatula to transfer a piece of chicken parmigiana on top. Garnish with additional grated pecorino Romano cheese and fresh basil leaves. Serve immediately with extra sauce and cheese on the side.
Notes
- Resting the breaded chicken before frying helps the coating adhere better and reduces loss during cooking.
- Use a meat mallet or rolling pin to pound chicken breasts evenly for uniform cooking and tenderness.
- Thin slices of mozzarella melt better and create a nice gooey layer over the chicken.
- Monitor closely if broiling to avoid burning the cheese topping.
- Homemade marinara sauce enhances flavor but store-bought can be used for convenience.
- Serve with pasta, salad, or steamed vegetables for a complete meal.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Italian-American
