The Best Chicken Parmigiana You’ll Ever Eat Recipe Guide
The modern-day Chicken Parmigiana is actually a cousin of the MelanZane alla Parmigiana, which is a well-known Italian eggplant recipe. The Italian immigrants turned to chicken after they arrived in America around the early 20th century, when meat was more plentiful and cheaper.
Servings: 4 People
Ingredients
The Magic-Making Ingredients
- Good quality well selected ingredients are the key to a fantastic Chicken Parmigiana.
Which Kind of Chicken Cut You Should Use
- Classic boneless skinless chicken breasts are what we have here. Pound them out uniformly to 1/2-inch thick so they all cook and are tender at the same time.
The Key to Breading With Ease
- Follow the classics with the breading:
- Flour
- Egg wash
- Italian-seasoned bread crumbs or combine panko for more crunch
Selecting Quality Cheese
- Mozzarella is obligatory though a little Parmesan or Pecorino Romano kicks the taste up a notch. Want gourmet vibes? Add a hint of provolone.
Instructions
Prepping the Chicken
- Pound to even thickness
- Salt, pepper, and Italian herb. process until smooth.
Breading and Frying
- Dip in flour → egg → crumb
- Fry until golden brown (approximately 3-4 min on each side.)
Making the Tomato Sauce
- Sauté the garlic and onion in the olive oil.
- Stir in crushed tomatoes, salt, pepper, basil
- Simmer for 20–30 mins
Layering with Cheese
- So in a baking dish it goes: sauce → fried chicken → more sauce → mozzarella + Parmesan
Baking to Perfection
- Bake 375°F (190°C) for 15-20 minutes or until cheese is melted and bubbly.
- Broil for 2-3 minutes till the top is golden top or here and there.
Notes
Nutritional Facts (Per Serving Estimate)
- Calories: ~450–550
- Protein: 35g
- Carbs: 30g
- Fat: 25g
Health-Conscious Tips
Swap in air-fried chicken, low-fat cheese and sugar-free marinara for a lighter take.