CHICKEN PARMIGIANA or CHICKEN CUTLET alla PIZZAIOLA
The Chicken Parmigiana is a classic hearty, cheesy, and satisfying comfort food: a casserole of breaded chicken topped with tomato sauce and, of course, tons of melted cheese.
It’s quick and easy, and it never disappoints! And if looking at the photo gives you the impression that a lot of work is needed, fortunately, that’s not the case, as this delicious main course will be ready in just 30 minutes.
A simple recipe made with simple ingredients you might already have at home; chicken breast, breadcrumbs, parmesan, tomato sauce, and of course mozzarella, along with some herbs for flavor.
There are many versions of Chicken Parmigiana, today’s recipe is part of my family’s tradition; my grandmother made it since I was little, then it passed to my mom, and finally to me. I must say, without being too biased, that it is the best I’ve ever had.
Whether you serve it alone as a single dish or as a substantial second course, the CHICKEN alla PIZZAIOLA will solve your lunch or dinner and make the whole family happy.
And now let’s get ready to prepare this tender and juicy breaded chicken topped with plenty of tomato sauce, cheese, and herbs.
If you’re looking for more chicken-based second course inspirations, check out these recipes
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Energy 1,956.00 (Kcal)
- Carbohydrates 28.90 (g) of which sugars 1.47 (g)
- Proteins 79.95 (g)
- Fat 173.05 (g) of which saturated 35.59 (g)of which unsaturated 118.73 (g)
- Fibers 2.78 (g)
- Sodium 1,660.64 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
CHICKEN PIZZAIOLA INGREDIENTS
- 1.5 lbs chicken breast
- 1 cup panko (or breadcrumbs)
- 2 tablespoons chopped parsley
- 1 clove garlic (minced)
- 2 eggs
- salt (1 teaspoon)
- black pepper (a pinch)
- sunflower oil (for frying)
- 1.7 cups tomato sauce
- 2 tablespoons extra virgin olive oil
- Half onion (chopped)
- 1 clove garlic
- Half teaspoon salt
- 1 tablespoon tomato paste
- A few leaves basil
- 9 oz mozzarella
- 7 oz grated parmesan
- 1 tablespoon chopped parsley
- 2 tablespoons extra virgin olive oil
Tools
- Pan
- Baking dish
CHICKEN PIZZAIOLA RECIPE
Preheat the oven to 350°F
You can have the butcher cut the chicken breast into slices, or you can do it yourself at home. Lay the slices on a cutting board, cover them with plastic wrap, and gently flatten them with a meat tenderizer or a rolling pin to facilitate cooking (thickness about 0.4 inches).
Crack the eggs into a bowl and beat them. In a plate, mix together the breadcrumbs (or panko), grated parmesan, fresh parsley, garlic, and salt. Dip the chicken breasts first in the eggs and then in the breadcrumbs, pressing lightly to adhere the breading.
Heat the oil in a large pan until it sizzles (about 2 minutes). Fry the chicken breasts for about 4 minutes per side until golden. Place on a plate with paper towels to drain.
Heat 2 tablespoons of extra virgin olive oil in a pan. Add finely chopped onion and cook for 2 minutes to brown. Add the tomato sauce, garlic, tomato paste, and salt, stir, and continue cooking until it boils. Lower the heat to a simmer and cook for 5 minutes to thicken the sauce, then remove from the heat.
Place the chicken breasts in a baking dish, cover each breast with 2 tablespoons of sauce, top with shredded mozzarella, sprinkle with plenty of grated parmesan, and a few basil leaves. Drizzle with a bit of extra virgin olive oil before baking.
Bake in a preheated oven at 350°F for 10 minutes, then increase the temperature to 410°F and place under the grill for another 5-10 minutes until the cheese is golden and melted. To be fully cooked, the chicken should have an internal temperature of at least 160°F (measure if you have a kitchen thermometer). Before serving, garnish with freshly chopped parsley.
STORAGE
It is recommended to store chicken parmigiana in the refrigerator in a container for no more than 2 days. When you take it out of the fridge before eating, I suggest reheating it for a few minutes in the preheated oven to revive the crispness.
NOTE
For this recipe, I used panko instead of regular breadcrumbs to make the chicken extra crispy. If you can’t find it, regular breadcrumbs will work just fine.
If you don’t have time to prepare the tomato sauce, you can buy a ready-made one; a 1.7 cup bottle will suffice. The taste won’t be quite the same, but sometimes you need to take shortcuts.
If you want a crispier chicken breast, let the shredded mozzarella drain; otherwise, the breadcrumb coating might become too soggy and not crispy enough.
