Easy Chicken Parmigiana Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Servings
4
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Calories
776 kcal
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Course
Main Course
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Cuisine
American, Italian-American Fussion
Easy Chicken Parmigiana Recipe
Description
This recipe prepares boneless, skinless chicken breasts sliced thin and pounded to even thickness before seasoning and breading in flour, egg wash, and bread crumbs seasoned with salt and pepper at each stage. The breaded cutlets are fried in olive oil until golden on both sides, creating a crisp crust.
After frying, the chicken is topped with fresh pomodoro sauce and a combination of sliced mozzarella, shredded fontina, and grated Parmesan cheeses. The assembled dish is baked to melt the cheese and meld flavors. The layering of three cheeses imparts richness and varying melt textures, while the sauce provides acidity and brightness.
Fresh basil chiffonade adds color and aroma just before serving. This dish works well as a main course accompanied by pasta or salad. For a lighter approach, the chicken can be baked instead of fried.
Make-ahead tips include keeping the finished dish warm in a low oven before serving. Leftovers can be refrigerated for a few days or frozen individually. Reheating in the oven covered with foil helps retain moisture and re-melts cheese.
Ingredients
- 2 9-12 ounce chicken breast boneless skinless, cut in half widthwise
- 1 cup all-purpose flour
- 3 egg large
- 1 ½ cups bread crumbs unseasoned
- 1 cup pomodoro sauce
- 8 ounces mozzarella cheese sliced
- 1 cup fontina cheese shredded
- ½ cup Parmesan Cheese grated
- salt sea salt and fresh cracked, to taste
- black pepper sea salt and fresh cracked, to taste
- basil fresh chiffonade, for garnish
Instructions
- Place the sliced chicken in between two pieces of plastic wrap and pound out using a rubber mallet until each one is between ¼” and 1/3” thick. Set aside on a plate.
- In a medium-sized baking pan or bowl, mix together the flour, salt, and pepper and set aside.
- In a separate second medium-size baking pan or bowl, whisk together, the eggs, salt, and pepper until combined and set aside.
- In a separate third medium-sized baking pan or bowl, mix together, the bread crumbs, salt, and pepper until combined and set aside.
- Add the pounded-out chicken cutlets one by one and coat in the flour, then dredge in the egg mixture, following up by coating and pressing down into the bread crumbs, making sure the chicken cutlet is completely breaded. Repeat until the chicken cutlets are all breaded.
- Add about ½ to 3/4 cup of olive oil to a large frying pan over medium-low heat and add in the breaded chicken cutlets, 1 to 2 at a time, and cook for 2 1/2 to 3 minutes per side or until golden brown. transfer to a sheet tray lined with parchment paper.
- Evenly add the Pomodoro sauce to the top of each chicken cutlet and then layer on as follows sliced mozzarella, fontina, and parmigiana cheese.
- Bake in the oven at 450° for 20 to 25 minutes or until the cheese is melted and lightly browned.
- Remove from the oven and garnish with fresh chiffonade basil.
- Serve with polenta or homemade noodles tossed in melted butter.
Notes
- This dish is best served immediately after cooking but can be kept warm in the oven at low temperature for up to 30 minutes.
- Store leftovers covered in the refrigerator for up to 4 days or freeze individually wrapped for up to 3 months.
- Reheat covered in a casserole dish at 375°F for 12-15 minutes until thoroughly warmed; avoid microwaving to preserve texture.
- Season the breading at every step: flour, egg, and breadcrumb coating to ensure consistent flavor.
- You may substitute panko breadcrumbs, though this will alter the traditional texture.
- For a healthier option, bake the breaded chicken at 400°F for 15-18 minutes instead of frying before adding sauce and cheese.
- Use oils with appropriate smoke points for frying; avocado oil is a good alternative to olive oil.
- Garnish with fresh basil or parsley to enhance aroma and presentation.
- The recipe can be referred to as Chicken Parmesan.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 776 kcal
% Daily Value*
| Calories | 776kcal | 39% |
| Carbohydrates | 60g | 20% |
| Protein | 55g | 110% |
| Fat | 34g | 52% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 267mg | 89% |
| Sodium | 1563mg | 65% |
| Potassium | 716mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 1260IU | 25% |
| Vitamin C | 5mg | 6% |
| Calcium | 688mg | 69% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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