Chicken Parmigiana Recipe

Chicken Parmigiana (or Chicken Parmesan) – the great pub favourite has finally landed! Pollo alla parmigiana in Italian, but affectionately referred by Aussies as Parma, Parmi or “a schnitty with tomato sauce and cheese”, you’ll love this homemade recipe with extra crispy schnitzel, best ever parmigiana sauce and juicy marinated chicken.

The first step is to make sure the chicken stays juicy after the double cook (fry + bake) because this essentially overcooks the chicken. Schnitzel-thin chicken take just 4 minutes to cook – we want to fry for 4 minutes THEN bake for 15 minutes to make that cheese molten!

So we’re using a simple dry brine that acts as a marinade to keep the chicken juicy. Dry brine is better than the typical liquid marinades because they will cause the chicken to leech liquid as it cooks, making the crumb soggy.

While the chicken is brining, make the sauce. I like to make the sauce extra flavourful with a splash of white wine (evaporated to remove alcohol and just leave flavour – no trace of winey taste at all) and chicken stock/broth.

Referred to as breading in the US – and given it’s called bread crumbs, I feel like both “crumbing” AND “breading” make sense!

Here’s what you need for the crumbing. It’s a classic schnitzel…but with extra flavour from the parmesan, herbs and garlic!

And there you have it. The best Chicken Parmigiana of your life, made in your very own kitchen!!

That moment when you cut through the molten melted cheese, then you see some tomato sauce squirting out the side, then your knife hits the chicken which you can instantly tell just by feel is so juicy, and that first bite……

Crispy Chicken Parmesan

The Best Chicken Parmesan with a deliciously crispy breadcrumb coating, smothered in a rich homemade tomato sauce and melted mozzarella cheese! This is here best Chicken Parmesan you will ever make! Simple to make and worth every minute. If you love a crispy crumb coating vs soggy crumb, look no further!

Prep: 15min

Total: 45min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 560 kcal, Carbohydrate 25 g, Protein 31 g, Fat 36 g, Saturated Fat 11 g, Cholesterol 139 mg, Sodium 203 mg, Fiber 2 g, Sugar 6 g, servingSize 1 serving

Ingredients:

• 2 large eggs
• 1 tablespoon minced garlic
• 2 tablespoons fresh chopped parsley
• Salt and pepper (to season)
• 3 large chicken breasts (halved horizontally to make 6 fillets)
• 1 cup Panko breadcrumbs
• 1/2 cup breadcrumbs ((Italian or golden))
• 1/2 cup fresh grated parmesan cheese
• 1 teaspoon garlic or onion powder
• 1/2 cup olive oil (for frying)
• 1 tablespoon olive oil
• 1 large onion (chopped)
• 2 teaspoons minced garlic
• 14 ounces (400 g) tomato puree ((Passata))
• Salt and pepper (to taste)
• 1 teaspoon dried Italian herbs
• 1 teaspoon sugar ((optional))
• 8 ounces (250 g) mozzarella cheese (sliced or shredded)
• 1/3 cup fresh shredded parmesan cheese
• 2 tablespoons fresh chopped basil or parsley

Instruction:

1. Bake for 15-20 minutes, or until cheese is bubbling and melted, and the chicken is completely cooked through.
2. Add the tomato puree, salt and pepper to taste, Italian herbs and sugar (If using). Cover with lid to simmer for about 8 minutes, or until sauce has thickened slightly. Taste test and adjust salt and pepper, if needed.

Chicken Parmigiana

Bobby Flay goes Italian with his recipe for mouthwatering Chicken Parmigiana, from Boy Meets Grill on Food Network. Try panko breadcrumbs for a lighter crust.

Prep: 0 30min0

Total: 0 1h15min0

Yield: 4 servings

Ingredients:

• 4 boneless, skinless chicken breasts, pounded thin
• Salt and freshly ground black pepper
• 2 cups all-purpose flour, seasoned with salt and pepper
• 4 large eggs, beaten with 2 tablespoons water and seasoned with salt and pepper
• 2 cups panko bread crumbs
• 1 cup vegetable oil or pure olive oil
• Tomato Sauce, recipe follows
• 1 pound fresh mozzarella, thinly sliced
• 1/4 cup freshly grated Parmesan
• Fresh basil or parsley leaves, for garnish
• 2 tablespoons olive oil
• 1 large Spanish onion, finely chopped
• 4 cloves garlic, smashed with some kosher salt to make a paste
• Two 28-ounce cans plum tomatoes and their juices, pureed in a blender
• One 16-ounce can crushed tomatoes
• 1 small can tomato paste
• 1 bay leaf
• 1 small bunch Italian parsley
• 1 Cubano chile pepper, chopped
• Salt and freshly ground pepper

Instruction:

1. Preheat oven to 400 degrees F.
2. Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.
3. Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and top each breast with some Tomato Sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves.
4. Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes.

The Best Chicken Parmesan (Parmigiana)

Learn how to make authentic chicken parmesan! Tender breaded chicken topped with hearty tomato sauce, melted cheese, and lots of herbs. This recipe is one my family has been making for years and to this day is the best I’ve ever had! Whether you like it baked or pan-fried, this recipe has a method for both.From my family to yours!

Prep: 30min

Total: 45min

Serving Size: 1 chicken parmesan cutlet

Nutrition Facts: servingSize 1 chicken parmesan cutlet, calories 454 kcal, Carbohydrate 31.7 g, Protein 32 g, Fat 21.3 g, Cholesterol 145 mg, Sodium 495 mg, Fiber 2.1 g, Sugar 3 g

Ingredients:

• 3 chicken breasts, sliced in half length-wise to create 6 cutlets ((see notes for difference))
• 1/2 cup all-purpose flour (can also use gluten-free flour blend or white whole wheat)
• 3 eggs, whisked
• 1/3 cup olive oil
• 1 1/2 cups breadcrumbs
• 1/2 cup parmesan cheese, shredded
• 1/2 tsp (each) salt & pepper
• 2 tsp Italian herb blend ((thyme, oregano, basil, rosemary))
• 1 tsp garlic powder
• 6 slices Mozzarella
• 1 1/2 cups marinara sauce
• 1/3 cup parmesan cheese, shredded
• 2 tbsp fresh basil, chopped

Instruction:

1. {‘@type’: ‘HowToStep’, ‘text’: ‘Preheat oven to 425F’, ‘name’: ‘Preheat oven to 425F’, ‘url’: ‘https://asimplepalate.com/blog/chicken-parmigiana/#wprm-recipe-4191-step-0-0’}
2. {‘@type’: ‘HowToStep’, ‘text’: ‘Tenderize chicken: place chicken cutlets/breasts in a large ziplock bag, and firmly pound with a rolling pin or smooth side of a meat hammer (chicken thickness should be 1/2 inch). Remove cutlets from the bag and pat dry with paper towels.’, ‘name’: ‘Tenderize chicken: place chicken cutlets/breasts in a large ziplock bag, and firmly pound with a rolling pin or smooth side of a meat hammer (chicken thickness should be 1/2 inch). Remove cutlets from the bag and pat dry with paper towels.’, ‘url’: ‘https://asimplepalate.com/blog/chicken-parmigiana/#wprm-recipe-4191-step-0-1’}
3. {‘@type’: ‘HowToStep’, ‘text’: ‘Breadcrumbs: In a shallow dish, mix all of breadcrumb ingredients together.’, ‘name’: ‘Breadcrumbs: In a shallow dish, mix all of breadcrumb ingredients together.’, ‘url’: ‘https://asimplepalate.com/blog/chicken-parmigiana/#wprm-recipe-4191-step-0-2’}
4. {‘@type’: ‘HowToStep’, ‘text’: ‘Assembly line: Set up a line of shallow bowls/dishes with flour, whisked eggs, and breadcrumbs.xa0’, ‘name’: ‘Assembly line: Set up a line of shallow bowls/dishes with flour, whisked eggs, and breadcrumbs.xa0’, ‘url’: ‘https://asimplepalate.com/blog/chicken-parmigiana/#wprm-recipe-4191-step-0-3’}
5. {‘@type’: ‘HowToStep’, ‘text’: ‘Bread the chicken: First, coat the chicken in flour on both sides, then shake off the excess flour that isn’t sticking. Transfer to whisked eggs, then dip into the breadcrumbs. Use your hands to gently pack the breadcrumbs onto each side of the chicken. Repeat until all the cutlets have been breaded.’, ‘name’: ‘Bread the chicken: First, coat the chicken in flour on both sides, then shake off the excess flour that isn’t sticking. Transfer to whisked eggs, then dip into the breadcrumbs. Use your hands to gently pack the breadcrumbs onto each side of the chicken. Repeat until all the cutlets have been breaded.’, ‘url’: ‘https://asimplepalate.com/blog/chicken-parmigiana/#wprm-recipe-4191-step-0-4’}
6. {‘@type’: ‘HowToStep’, ‘text’: ‘Brown the chicken: Heat 3 tablespoons of oil at a time in a cast iron skillet or pan on LOW to MEDIUM heat. Brown chicken for 2-3 minutes on both sides until the breading is golden.’, ‘name’: ‘Brown the chicken: Heat 3 tablespoons of oil at a time in a cast iron skillet or pan on LOW to MEDIUM heat. Brown chicken for 2-3 minutes on both sides until the breading is golden.’, ‘url’: ‘https://asimplepalate.com/blog/chicken-parmigiana/#wprm-recipe-4191-step-0-5’}
7. {‘@type’: ‘HowToStep’, ‘text’: ‘Layer and bake: arrange browned chicken in a large baking dish or pan. Layer first with mozzarella slices then tomato sauce over top. Bake uncovered in the oven for 14 minutes – remove from oven then sprinkle with shredded parmesan cheese. Then broil on HIGH for 1 minute until the cheese is melted and browned. Sprinkle with fresh basil and serve!’, ‘name’: ‘Layer and bake: arrange browned chicken in a large baking dish or pan. Layer first with mozzarella slices then tomato sauce over top. Bake uncovered in the oven for 14 minutes – remove from oven then sprinkle with shredded parmesan cheese. Then broil on HIGH for 1 minute until the cheese is melted and browned. Sprinkle with fresh basil and serve!’, ‘url’: ‘https://asimplepalate.com/blog/chicken-parmigiana/#wprm-recipe-4191-step-0-6’}
8. {‘@type’: ‘HowToSection’, ‘name’: ‘Instructions for Baked Chicken Parmesan’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘If you would like to use less oil, use this baking method instead! I love making chicken parmesan this way and the results are almost identical to pan-frying. Baked method: preheat oven to 450F. Follow steps 2-5 above, then after breading the chicken, lay the cutlets in a generously oiled baking pan. Spray the chicken with olive oil, or brush with 2 Tablespoons of olive oil. Bake for 25 minutes, then remove from oven and layer with mozzarella, sauce, and parmesan and bake for 5 additional minutes. Broil on HIGH for the last minute for the cheese to brown. Serve with fresh basil!’, ‘name’: ‘If you would like to use less oil, use this baking method instead! I love making chicken parmesan this way and the results are almost identical to pan-frying. Baked method: preheat oven to 450F. Follow steps 2-5 above, then after breading the chicken, lay the cutlets in a generously oiled baking pan. Spray the chicken with olive oil, or brush with 2 Tablespoons of olive oil. Bake for 25 minutes, then remove from oven and layer with mozzarella, sauce, and parmesan and bake for 5 additional minutes. Broil on HIGH for the last minute for the cheese to brown. Serve with fresh basil!’, ‘url’: ‘https://asimplepalate.com/blog/chicken-parmigiana/#wprm-recipe-4191-step-1-0’}]}

Chicken Parmigiana

Recipe video above. Known as Chicken Parmesan in the US, the three key things that makes this the best Parmi you’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’ll never understand why you’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!

Prep: 20min

Serving Size: 1 serving

Nutrition Facts: calories 633 kcal, Carbohydrate 25 g, Protein 46 g, Fat 38 g, Saturated Fat 12 g, Cholesterol 171 mg, Sodium 1705 mg, Fiber 2 g, Sugar 5 g, servingSize 1 serving

Ingredients:

• 3 chicken breasts (300g/10z each) (, halved horizontally to form 6 pieces (Note 2))
• 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))
• 1/3 cup flour (, plain/all purpose)
• 2 eggs
• 1 garlic clove (, minced using garlic press)
• 1/4 tsp each salt and pepper
• 1/4 tsp Italian mixed herbs ((Note 4))
• 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
• 2 cups olive oil ((or vegetable or canola))
• 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
• 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
• 5 basil leaves (, roughly chopped)

Instruction:

1. Sprinkle both sides of chicken with salt, pepper and Italian herbs. Refrigerate for 30 minutes.
2. Add tomato, chicken stock, salt and pepper. Cover, then simmer 10 minutes on low until thickened. Cover and keep warm.
3. Transfer to plate and repeat with remaining chicken.
4. Transfer to rack, then repeat with remaining chicken. (Note 12 – oil clean and reuse)
5. Remove from oven, sprinkle with extra basil if desired. Serve immediately (with leftover Tomato Sauce, if you’d like!)

Chicken Parmigiana Recipe