Chicken Parmigiana Recipe – Italian Special
Chicken Parmigiana, known as Pollo alla parmigiana in Italian and affectionately referred to by Aussies as Parma, Parmi, or “a schnitty with tomato sauce and cheese,” is a beloved pub favorite that’s now right at your fingertips! Enjoy this homemade recipe featuring extra crispy schnitzel, the best-ever parmigiana sauce, and tender marinated chicken that’s sure to delight.
- Prep Time30 min
- Cook Time45 min
- Total Time1 hr 15 min
Chicken Parmigiana Ingredients:
- 4 skinless, boneless chicken breast halves
- salt and freshly ground black pepper to taste
- 2 large eggs
- 1 cup panko bread crumbs, or more as needed
- ¾ cup grated Parmesan cheese, divided
- 2 tablespoons all-purpose flour, or more if needed
- ½ cup olive oil for frying, or as needed
- ½ cup prepared tomato sauce
- ¼ cup fresh mozzarella, cut into small cubes
- ¼ cup chopped fresh basil
- ½ cup grated provolone cheese
- 2 teaspoons olive oil
How to Make Chicken Parmigiana
Preheat the oven to 450 degrees F (230 degrees C).
Place each chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Use the smooth side of a meat mallet to pound the chicken to a thickness of 1/2-inch.
Season the chicken generously with salt and pepper. Evenly coat both sides of the chicken breasts with flour using a sifter or strainer.
Beat the eggs in a shallow bowl and set aside.
In a separate bowl, mix together the breadcrumbs and 1/2 cup of Parmesan cheese. Set aside.
Dip each flour-coated chicken breast into the beaten eggs, then transfer to the breadcrumb mixture, pressing the crumbs onto both sides of the chicken. Repeat for each breast. Allow the chicken to rest for 10 to 15 minutes.
Heat olive oil in a large skillet over medium-high heat until it starts to shimmer. Cook the chicken in the hot oil until golden brown, about 2 minutes per side. The chicken will finish cooking in the oven.
Transfer the browned chicken breasts to a baking dish. Top each breast with 2 tablespoons of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle the remaining Parmesan cheese over the top and drizzle each breast with 1/2 teaspoon of olive oil.
Bake in the preheated oven until the cheese is browned and bubbly and the chicken breasts are no longer pink in the center, about 15 to 20 minutes. Use an instant-read thermometer to ensure the chicken reaches an internal temperature of at least 165 degrees F (74 degrees C).
Recipe Notes :
For optimal results, opt for high-quality pre-made tomato sauce. If desired, you can replace basil with pesto or your preferred dried Italian herbs, or simply leave it out altogether.
