Chicken Parmigiana
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
40 mins
-
Marinating
30 mins
-
Servings
6
-
Calories
633 kcal
-
Course
Main Course
Chicken Parmigiana
Description
This Chicken Parmigiana recipe starts with dry brining chicken breast halves using salt, black pepper, and Italian mixed herbs for moisture retention and flavor. The chicken is then dredged sequentially in flour, an egg mixture seasoned with garlic, herbs, salt and pepper, and a crumb mixture made of panko breadcrumbs, finely grated Parmesan, salt, and pepper. Panko provides a crunchy texture, while Parmesan adds savory depth.
The tomato sauce is prepared by sautéing garlic and finely chopped onion or eschalots with red pepper flakes and herbs, deglazing with white wine, then simmering with tomato passata and chicken stock to thicken. This sauce is layered onto the fried chicken cutlets, followed by shredded mozzarella and grated Parmesan. A drizzle of extra virgin olive oil enhances richness before baking.
The chicken is cooked initially by frying in olive oil to create a crisp crust, then baked with cheese and sauce until melted and bubbly. Garnishes like chopped fresh basil add freshness. This layering provides a combination of crispy coating, tender meat, tangy tomato sauce, and melted cheese.
For juiciness, dry brining is essential. Using boneless thighs instead of breasts is acceptable and yields even juicier results. White wine should be dry and not too fruity. Panko breadcrumbs can be substituted with regular crumbs if needed. The recipe suggests an oven-baked alternative for a less greasy version by toasting crumbs before coating. Oil used for frying can be strained and reused. Cooked chicken and sauce should be stored separately and reheated carefully to maintain texture.
Ingredients
Brined Chicken Marinade (Note 1):
- 3 chicken breast halved horizontally to form 6 pieces (Note 2, 300g / 10oz each
- 1 tsp salt , cooking / kosher (or 3/4 tsp table salt, Note 3)
- 1/2 tsp black pepper
- 1/2 tsp Italian mixed herbs (Note 4)
Flour dusting:
- 1/3 cup flour , plain/all purpose
Egg Dredge:
- 2 egg
- 1 garlic minced using garlic press, clove
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp Italian mixed herbs (Note 4)
Parmigiana Bread Crumbing:
- 1 1/2 cups panko breadcrumbs (sub normal, Note 5)
- 1/2 cup parmesan , finely grated (store bought sand-like is best) (Note 6)
- 1/2 tsp salt
- 1/4 tsp black pepper
Frying:
- 2 cups olive oil (or vegetable or canola)
Parmigiana Pasta Sauce:
- 1 tbsp olive oil
- 2 garlic finely minced, cloves
- 1/4 cup onion very finely chopped (Note 7, or eschallots
- 1/4 tsp red pepper flakes (chilli flakes), optional
- 1/4 tsp Italian mixed herbs (Note 4)
- 1/4 cup white wine , anything (optional, Note 10)
- 400g / 14 oz tomato passata (aka tomato puree) (Note 8)
- 1/2 cup chicken stock or water, or broth
- 1/4 tsp salt
- 1/4 tsp black pepper
Layering:
- 10 basil roughly chopped (sub pinch of dried - or omit, leaves
- 2 cups mozzarella cheese , shredded (or enough slices to cover)
- 3/4 cup parmesan , finely grated (best to grate your own, Note 6)
- 1 tbsp extra virgin olive oil
Garnish (optional)
- 5 basil roughly chopped, leaves
Instructions
Dry Brine Chicken:
- Sprinkle both sides of chicken with salt, pepper and Italian herbs. Refrigerate for 30 minutes.
Parmigiana Tomato Sauce:
- Heat oil in a saucepan over medium heat. Add garlic and onion, cook for 3 minutes until onion is translucent.
- Add red pepper flakes and herbs, stir for 15 seconds. Add wine, turn up heat and let it simmer rapidly until mostly evaporated and winey smell is gone.
- Add tomato, chicken stock, salt and pepper. Cover, then simmer 10 minutes on low until thickened. Cover and keep warm.
Crumbing:
- Preheat oven to 180°C/350°F.
- Crumbing set up: Spread flour out in a shallow bowl. Whisk Egg Dredge in a separate shallow bowl. Mix Crumbing ingredients in a third shallow bowl or pan.
- Dredge & crumb: Press both sides of chicken into flour, then shake off excess. Coat in egg, letting excess drip off, then place in Crumbing, pressing to adhere.
- Transfer to plate and repeat with remaining chicken.
Frying (Note 10 for baked option):
- Line a tray with paper towels and place rack on tray.
- Heat 1.5 - 2cm / 2/3" oil in a skillet over medium high heat to 180°C/350°F (Note 9).
- Carefully place 2 or 3 pieces of chicken in. Cook 2 minutes until underside is golden, then carefully turn and cook the other side for 1 1/2 minutes.
- Transfer to rack, then repeat with remaining chicken. (Note 12 - oil clean and reuse)
Assembling & baking:
- Place chicken on a tray. Spoon 1/3 cup sauce over the chicken - cover around 80% of the chicken, leave the ends crispy.
- Sprinkle sauce with basil, then mozzarella cheese (pile it on in mounds to use it all up), then sprinkle with parmesan. Drizzle oil over parmesan.
- Bake 15 minutes until cheese is melted and there's a few brown spots - no longer, otherwise chicken will overcook.
- Remove from oven, sprinkle with extra basil if desired. Serve immediately (with leftover Tomato Sauce, if you'd like!)
Notes
- Dry brining chicken with salt and herbs before cooking retains moisture and enhances juiciness, especially important due to double cooking process.
- Use boneless chicken thighs for juicier results; pound chicken pieces evenly before breading.
- Select fine, sand-like grated Parmesan from refrigerated section for better adhesion; freshly grate Parmesan for topping to ensure better melting and flavor.
- White wine added to sauce should be dry and not overly fruity; inexpensive wines like Sauvignon Blanc or Pinot Grigio work well.
- Breadcrumbs can be substituted with regular ones or homemade crushed stale bread; panko offers extra crunch.
- For a baked option, toast breadcrumbs before mixing with Parmesan and coat chicken, spray with oil, and bake for a crispy finish without frying.
- Reuse frying oil after straining and cooling for other recipes.
- Store cooked chicken separate from sauce; reheat schnitzel in oven briefly to restore crispiness before adding sauce and cheese and baking.
- This recipe yields six substantial servings of juicy, flavorful chicken parmigiana.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 633 kcal
% Daily Value*
| Calories | 633cal | 32% |
| Carbohydrates | 25g | 8% |
| Protein | 46g | 92% |
| Fat | 38g | 58% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 171mg | 57% |
| Sodium | 1705mg | 71% |
| Potassium | 759mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 754IU | 15% |
| Vitamin C | 9mg | 10% |
| Calcium | 504mg | 50% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
