Chicken parmigiana is a poultry dish consisting of breadcrumbs-coated chicken breasts that are topped with tomato sauce and cheese, then baked until the cheese melts and the chicken is properly cooked. Although it has an Italian-sounding name, chicken parmigiana is actually an American dish, derived from an Italian dish called melanzana alla parmigiana, or eggplant parmesan.
American Chicken Parmigiana
Course: MainCuisine: AmericanDifficulty: Medium6
servings20
minutes40
minutes650
kcal1
hourIngredients
- BRINED CHICKEN MARINADE:
3 chicken breasts (300g/10z each) , halved horizontally to form 6 pieces
1 tsp salt , cooking / kosher (or 3/4 tsp table salt
1/2 tsp black pepper
1/2 tsp Italian mixed herbs
- FLOUR DUSTING:
1/3 cup flour , plain/all-purpose
- EGG DREDGE:
2 eggs
1 garlic clove , minced using garlic press
1/4 tsp each salt and pepper
1/4 tsp Italian mixed herbs
- PARMIGIANA BREAD CRUMBING:
1 1/2 cups panko breadcrumbs
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 cloves , finely minced
1/4 cup onion or eschallots , very finely chopped (Note 7)
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/broth (or water)
1/4 tsp each salt and pepper
- LAYERING:
10 basil leaves , roughly chopped (sub pinch of dried – or omit)
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 leaves , roughly chopped
Directions
- 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:
- 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!)
