chicken parmigiana

Classic, crispy chicken Parmesan made in a cast iron skillet with fresh melted mozzarella and Parmesan cheese.

One-Skillet Chicken Parmesan Recipe

chicken breasts, halved lengthwise (to make 4 slices)

breadcrumbs

Parmesan cheese

basil

eggs

water

all-purpose flour

olive oil

marinara sauce

mozzarella ball, sliced (or shredded if you prefer)

Cut each piece of chicken in half lengthwise to form 4 thin slices. Using a rolling pin, flatten chicken to under half an inch by firmly hitting.

Combine bread crumbs, 1/2 cup of Parmesan cheese, and fresh herbs on a plate and set aside. In a shallow bowl, whisk water and eggs and set aside. Spread the flour on a plate and set aside.

Coat the chicken in the flour and shake off the excess. Dip in egg mixture and then coat in bread crumbs, making sure the crumbs adhere and chicken is fully coated. Set aside.

Heat olive oil in a cast iron skillet over medium-high heat. Add the chicken slices two at time and sauté until golden and crispy, 2-3 minutes per side. Remove all 4 slices and set on a plate.

Add 1/2 a cup of tomato sauce to the bottom of the cast iron skillet. Return all four pieces of chicken to the cast iron skillet and arrange with the least amount of overlap possible.

Cover with remaining sauce, remaining Parmesan cheese, and top each piece of chicken with two slices of fresh mozzarella cheese. Sprinkle with basil and bake uncovered for 20-30 minutes or until chicken is cooked through. Note: Thinner chicken will cook quicker. Serve Immediately with a side of pasta if desired.

Your favourite pub meal just got a whole lot better thanks to Phoebe Wood's deconstructed chicken parmigiana soup. Rich, creamy and full of flavour, this is one winter classic you'll be cooking for months to come.

Warm up with this chicken parmigiana soup

(80 milliliters) extra virgin olive oil

chicken thigh fillets

onion, finely chopped

fennel bulb,

garlic

fennel seeds

bay leaf

tomatoes

1.5L (6 cups) Massel Chicken Style Liquid Stock

marjoram, leaves picked

sourdough bread, crusts removed, torn

balls burrata

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977458968001&=domain=del

5348771529001-5977458968001

"Anyone who says they don't love a good parmigiana is lying. This baked-not-fried recipe packs the crunch and comfort with a lot less guilt" says Warren Mendes who uses chicken breasts for his recipe.

Rye chicken parmigiana with sweet potato fries

sweet potato, peeled,

tsp cornflour

tsp chilli powder

maple syrup

tbs extra virgin olive oil

chicken breasts

(140 grams) rye breadcrumbs

(40 grams) grated parmesan

thyme leaves

eggwhites, lightly beaten

tbs mild English mustard

mozzarella balls, torn

garlic cloves, crushed

tbs red wine vinegar

anchovies

eggplant,

cherry tomatoes on the vine

How to make the best Chicken Parmesan with marinara sauce a mozzarella cheese. Don&#039;t forget to check out my step by step photos and tips above!

Chicken parmesan

Salt and black pepper

panko bread crumbs

mozzarella shredded

Parmesan

oz Marinara I use Rao’s

parsley

basil and parsley leaves

Preheat oven to 425F. Cut the chicken breasts down the middle then pound into thin fillets.

Whisk the eggs together well with a pinch of salt and pepper in a medium bowl. In a separate bowl combine flour with a teaspoon of salt and ½ tsp pepper then whisk together and set aside. In a third bowl combine the breadcrumbs with ½ cup grated parmesan and mix together.

Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off. Dredge on both sides in the bread crumbs and press down so the breadcrumbs stick and form a nice layer.

Pour the olive oil in a large sauté pan and heat over high heat until you see the oil shimmering. Add 2-3 chicken breasts to the pan at a time and cook until golden brown on both sides, about 4 minutes per side.

Transfer to a baking sheet and top each breast with ⅓-½ cup marinara sauce, a generous sprinkle of mozzarella, and a tablespoon of Parmesan.

Bake in the oven until the chicken is cooked through and the cheese is melted and golden, 15-20 minutes. Remove from the oven and garnish with basil and parsley leaves. Serve over spaghetti.

This easy Chicken Parmesan recipe is one of our family's favorite weeknight meals, it comes together in just a few minutes and is sooo tasty! Crispy baked chicken in a rich marinara sauce and covered in melted mozzarella cheese. This recipe is out of this world delicious and a tried and tested family favorite. Serve on a bed of spaghetti or mashed potatoes.

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Chicken Parmesan

Recipe video above. Known as Chicken Parmesan in the US, the three key things that makes this the best Parmi you&#039;ll ever have in your life are: layers upon layers on seasoning, dry brining for the most juicy chicken ever, and extra crispy chicken. Because I&#039;ll never understand why you&#039;d go to the trouble of making crispy crumbed chicken if the whole thing goes soggy when smothered in tomato sauce!Bonus baked option in Note 10. So golden and crunchy it will blow your mind!

Chicken Parmigiana

tsp black pepper

tsp Italian mixed herbs ((Note 4))

flour (, plain/all purpose)

garlic garlic

salt and pepper

panko breadcrumbs ((sub normal, Note 5))

tsp salt

olive oil ((or vegetable

garlic (, finely minced)

onion

tsp red pepper flakes ((chilli flakes), optional)

white wine (, anything (optional, Note 10))

/ 14 oz tomato passata ((aka tomato puree) (Note 8))

chicken stock/broth ((or water))

basil leaves

mozzarella cheese (, shredded (or enough slices to cover))

tbsp extra virgin olive oil

basil leaves (, roughly chopped)

Sprinkle both sides of chicken with salt, pepper and Italian herbs. Refrigerate for 30 minutes.

Dry Brine Chicken:

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.

Parmigiana Tomato Sauce:

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 &amp; 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.

Crumbing:

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)

Frying (Note 10 for baked option):

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&#039;d like!)

Assembling &amp; baking:

This chicken parmesan is smothered in an easy marinara sauce, topped with fresh mozzarella and packed with plenty of fresh basil. It&#039;s also completely baked in the oven!

Baked Chicken Parmesan

Basil Leaves, (finely diced (plus extra to serve))

Garlic, (minced/finely diced)

Onion, (finely diced)

tbsp Extra Virgin Olive Oil

tsp Dried Oregano

Salt & Black Pepper, (to taste)

Sugar ((optional))

Chicken Breasts, (brought close to room temp)

Panko Breadcrumbs ((see notes))

Flour

wedges of Fresh Mozzarella ((approx 7 ounces 200 grams))

Eggs, (beaten)

Butter

tsp EACH: Salt, Garlic Powder

tsp Black Pepper

Breadcrumbs

Breadcrumbs: In a large pan over medium heat melt in 1 heaped tbsp butter. Add Panko breadcrumbs and coat in the butter. Continue to toast the breadcrumbs, using a wooden spoon to move them about frequently, until nice and golden. Pour into 1 of your shallow dishes and leave to cool.

Marinara Sauce

Marinara Sauce: In that now empty pan, heat warm 1 tbsp extra virgin olive oil over medium heat. Add in onion and fry until it begins to soften and just begins to pick up colour. Add garlic and fry another 1-2mins. Pour in passata and shake the jar out with a splash of water. Add in basil, oregano and seasoning to taste. Depending on the quality of your tomatoes you may need to add a pinch of sugar to balance out the acidity. Leave on a gentle simmer for 20mins, or until nicely thickened.

Pound Chicken

Pound Chicken: Lay cling film over chicken breast and pinch around it (just so no juices escape). Pound until they&#039;re around 1/4-1/2&quot; thick. You want them as thin as you can get them without the breast breaking apart. Slice off any stray pieces around the edges.

Coat Chicken

Coat Chicken: In a small pot combine 1 tsp salt &amp; garlic powder, 3/4 tsp oregano and 1/2 tsp black pepper. Pour half of this into a shallow dish along with your flour, and the other half in a shallow dish with the toasted breadcrumbs and parmesan. One by one coat a breast in the  seasoned flour, then into egg, then into the seasoned breadcrumb/parmesan mixture. Really make sure you completely coat the chicken at each stage, namely the last stage. Place on a lightly oiled wired rack above a baking tray. Repeat with remaining breasts.

Bake

Bake (see notes for frying): Bake in the oven at 425F/220C for 10-12mins until the chicken begins to crisp, take out and carefully flip. Rotate tray and place back in the oven for another 5-10mins or until the chicken is golden crispy. At this point it should just be cooked through.

Top Chicken

Top Chicken: Take chicken off wire rack and place on the tray underneath. Spread over a good dollop of sauce, top with two wedges of mozzarella each, then sprinkle with parmesan. Place back under the grill and broil on high until the cheese goes golden and gooey.

Serve

Serve: sprinkle over fresh basil and serve over spaghetti or with chips/fries and side salad!

https://content.jwplatform.com/videos/LYPhlryj.mp4

This chicken parmesan is smothered in an easy marinara sauce, topped with fresh mozzarella and packed with plenty of fresh basil. It’s also completely baked in the oven!

Oven Baked Chicken Parmesan

Crispy chicken cutlets are topped with a simple marinara sauce, mozzarella, and parmesan cheese, and baked until melty.

garlic (sliced)

salt and pepper (to taste)

red pepper (optional, see notes below)

oregano (optional)

chicken cutlets (thin-sliced, about 6 cutlets)

flour (for dredging, will not need all flour)

salt

black pepper

eggs (beaten)

olive oil or vegetable oil (for frying)

mozzarella cheese (shredded)

Parmigiano Reggiano (finely grated)

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.

Making the sauce

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.

Frying the cutlets

Preheat oven to 400f

Place a thick layer of sauce (about a 1/4&quot;) 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!

Assembling the chicken parmigiana

https://www.youtube.com/watch?v=MLf7Cp65oQg

Today we're making chicken parmigiana (chicken parmesan).  This is the classic dish you'd find in almost any Italian restaurant in America.  Chicken parmigiana consists of crispy fried chicken cutlets with a delicious garlicky 5-minute marinara that's topped with mozzarella and Parmigiano Reggiano cheese.  Enjoy!

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CHICKEN PARMIGIANA (PARMESAN)
INGREDIENTS

For the Chicken
6 thin-sliced chicken cutlets
2 cups Italian seasoned breadcrumbs - seasoned with 3 tablespoons grated parmesan
1 cup flour - seasoned with 1 tsp kosher salt and 1/2 tsp pepper
3 eggs - beaten
Olive oil - for frying
1 1/2 - 2 cups grated mozzarella cheese
3/4 cup grated parmesan cheese - divided

For the sauce
1 (28) ounce can high quality plum tomatoes - blender pulsed
½ teaspoon dry oregano
4 cloves garlic - minced
¼ cup olive oil
1/2 teaspoon kosher salt - plus more to taste
½ teaspoon crushed red pepper flakes - optional

SAUCE INSTRUCTIONS
1. 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 and cook for 30 seconds more.  
2. Add the tomatoes, stir together, and bring the sauce to a simmer.  Season with salt and oregano.
3. Taste test it, and adjust salt and pepper if required.  When satisfied set the sauce aside.

FRYING AND ASSEMBLING CHICKEN PARMIGIANA
1. 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.
2. Pour the olive a ½-¾” high into a large frying pan and heat oil to 370f.  The burner should be set to about medium heat and take about 5-7 minutes to get to 370f. 
3. Test the oil and then fry the cutlets for 2-3 minutes per side and place finished cutlets on a wire rack so that they don’t become soggy.  
4. In a nonstick baking sheet spread the cutlets out and place a few tablespoons of the sauce onto them, then a ¼ cup or so of the mozzarella cheese and finally a couple tablespoons of the parmesan cheese on top.
5. Bake the cutlets at 450 for 2-3 minutes, then broil for 30-60 seconds to melt the cheese.  When finished grate some more parmesan onto the hot chicken parmigiana.  Serve with the extra sauce on the side.  Enjoy!

SERVE WITH:
Garlic and Oil Broccoli https://youtu.be/KNTR0fnO-_Y
Garlic Sauteed Broccoli Rabe https://youtu.be/p0N81NNy5rQ

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How To Make The Best Chicken Parmigiana (Chicken Parmesan)

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