Chicken Parmigiana
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
4
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Calories
904 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Parmigiana
Description
The Chicken Parmigiana recipe starts with a tomato sauce made by sautéing sliced garlic in olive oil, optionally enhanced with red pepper flakes for heat, before adding hand-crushed plum tomatoes that simmer for 10 minutes with seasoning. This sauce serves as both a topping and a layer to add moisture and flavor.
Chicken cutlets are dredged in seasoned flour, dipped in beaten eggs, and coated in Italian seasoned breadcrumbs for a crunchy exterior. They are shallow fried in hot oil until golden and cooked through. After frying, the cutlets are assembled with mozzarella and grated parmigiano reggiano cheese on top, layered with sauce, and baked briefly at moderate temperature to warm through and melt the cheese, finishing with a broil for browning if desired.
This preparation results in a textured dish combining the crispy fried chicken, savory tomato sauce, and creamy melted cheeses. It is often served as a main course, sometimes with pasta or vegetables on the side. Leftovers store well and can be reheated in the oven to retain crispness.
The recipe notes that if the cutlets are freshly fried and warm, baking time is shorter before broiling; cold cutlets require longer baking. Sauce can be served on the side or under and over the chicken depending on preference for crispiness versus sauce coverage.
Ingredients
For the sauce
- 1 ounce can plum tomatoes hand crushed or blender pulsed
- 5 cloves garlic sliced
- 1/4 cup olive oil
- salt to taste
- black pepper to taste
- 1/2 teaspoon red pepper flakes optional, see notes below, crushed, hot
- 1/2 teaspoon oregano optional, dried
For the chicken
- 1 pound chicken cutlet thin-sliced, about 6 cutlets
- 1 cup flour for dredging, will not need all flour
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 large egg beaten
- 1 1/2 cups Italian seasoned breadcrumbs
- 1-2 cups olive oil for frying, or vegetable oil
- 1 1/2 cups mozzarella cheese shredded
- 1/2 cup parmigiano reggiano finely grated
Instructions
Making the sauce
- In a saucepan saute the garlic in a ¼ cup of olive oil over medium-low heat for 2-3 minutes or until lightly golden. Add in the hot red pepper flakes (optional) and cook for 30 seconds more.
- Add the tomatoes, stir together, and bring the sauce to a simmer for 10 minutes. Season with salt and oregano (optional).
- Taste test the sauce, and adjust salt and pepper if required. When satisfied set the sauce aside.
Frying the cutlets
- Mix 1 teaspoon kosher salt and a 1/4 teaspoon pepper into the flour.
- Dredge the cutlets in the flour and shake off excess, then dip into the egg, and then into the breadcrumbs. Place the breaded cutlets onto parchment paper and set them aside.
- Pour the olive about ¾” high into a large heavy frying pan and heat oil to 350 to 370f. The burner should be set to about medium heat and take about 5-7 minutes to get to ~350f.
- When the oil reaches frying temp, add the cutlets into the pan and fry in batches. The cutlets will take approximately 3 minutes per side. Place finished cutlets on a wire rack to cool.
Assembling the chicken parmigiana
- Preheat oven to 400f
- Place a thick layer of sauce (about a 1/4") on the bottom of a large baking dish. Space out the chicken cutlets in the dish and cover them with another thick layer of sauce. Note: You do not have to use all of the sauce.
- Next sprinkle on the mozzarella cheese, dividing evenly between all the chicken cutlets. Sprinkle half of the Parmigiano Reggiano cheese on top.
- Bake the chicken parmigiana in the oven for 5 minutes (12-15 minutes if starting with cold cutlets) then broil for 30-60 seconds to brown the top.
- Remove the pan from the oven and sprinkle the remaining parmesan cheese all over. Let the chicken parmigiana settle for 5 minutes before eating. Enjoy!
Notes
- Bake the assembled chicken parmigiana for 5 minutes if using warm cutlets; increase to 12-15 minutes if cutlets are cold before broiling.
- Extra tomato sauce can be served on the side for added moisture.
- Store leftovers in the refrigerator for up to 3 days and reheat in the oven at 350°F to maintain texture.
- You may serve chicken parmigiana with just a bit of sauce on top to preserve crispiness or with sauce underneath and over the chicken according to preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 904 kcal
% Daily Value*
| Calories | 904kcal | 45% |
| Carbohydrates | 44.9g | 15% |
| Protein | 58.7g | 117% |
| Fat | 53.9g | 83% |
| Saturated Fat | 15.4g | 77% |
| Cholesterol | 259mg | 86% |
| Sodium | 1272mg | 53% |
| Potassium | 776mg | 17% |
| Fiber | 4.7g | 19% |
| Sugar | 13g | 26% |
| Calcium | 541mg | 54% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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