Chicken Parmigiana (Italy)

Cut each chicken breast horizontally into 3 pieces (or 4 if they are very thick).

Season both sides of each chicken slice with salt and pepper. Dredge the slices in flour, shaking off any excess, then dip them into the beaten eggs, and finally coat them in panko breadcrumbs, ensuring both sides are well covered.

Heat the sunflower oil in a small pot.

Once the oil is hot (you can test it by dropping a bit of panko to see if it sizzles), fry the breaded chicken pieces in batches (half the quantity first, then the rest).

Remove the chicken from the oil and drain on paper towels.

If using store-bought tomato sauce, adjust its flavor with salt, pepper, a pinch of sugar, olive oil, and herbs of your choice.

Spread a little tomato sauce on the bottom of a baking dish large enough to hold the chicken pieces in a single layer. Place the fried chicken on top of the sauce, spoon more tomato sauce over each piece, and sprinkle with mozzarella and Parmesan.

Place the dish in a preheated oven at 180°C (356°F) until the cheeses melt and begin to brown slightly, about 2-3 minutes.

Remove from the oven and garnish with basil leaves.

Chicken Parmigiana (Italy)

Servings

Preperation

Cooking

Waiting

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Chicken Parmigiana (Italy)

Servings

Preperation

Cooking

Waiting

See more recipes:

Crispy bananas with vanilla ice cream

Garlic bread with cherry tomato salad

Caesar chicken schnitzel

Tsoureki French toast with mascarpone cream and berry jam

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