Recipes › Main Course › Chicken Parmigiana Recipe

Chicken Parmigiana Recipe

Recipe by Pedro M. A. Neves

Chicken Parmigiana is a classic Southern Italian dish featuring breaded and fried chicken cutlets layered with tangy tomato sauce and melted cheese. This comforting main course combines crispy-outside, tender-inside chicken with rich, bubbly mozzarella and sharp Parmigiano-Reggiano. It's a showstopping family dinner that looks far more complicated than it actually is.

Ingredients

• 4 boneless, skinless chicken breasts (about 150g each)
• 200ml (¾ cup) all-purpose flour
• 2 large eggs
• 150g (1½ cups) panko breadcrumbs
• 100g (1 cup) grated Parmigiano-Reggiano cheese
• 5ml (1 teaspoon) salt
• 2.5ml (½ teaspoon) black pepper
• 2.5ml (½ teaspoon) dried oregano
• 400ml (1⅔ cups) vegetable oil for frying
• 500ml (2 cups) crushed San Marzano tomatoes
• 30ml (2 tablespoons) extra-virgin olive oil
• 3 cloves garlic, minced
• 5ml (1 teaspoon) dried basil
• 250g (8.8 oz) fresh mozzarella cheese, sliced
• 50g (½ cup) additional grated Parmigiano-Reggiano for topping
• Fresh basil leaves for garnish

Instructions

1. Pound chicken breasts to even ¼-inch (6mm) thickness using a meat mallet or rolling pin. Season both sides with salt and pepper.

2. Set up three shallow bowls with flour in the first, beaten eggs in the second, and breadcrumbs mixed with 100g Parmigiano-Reggiano, oregano in the third.

3. Coat each chicken breast in flour, shaking off excess, then dip in egg, then press into breadcrumb mixture, coating both sides thoroughly.

4. Heat vegetable oil in a large, deep skillet to 180°C (350°F). Fry chicken breasts 4-5 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate.

5. In a separate saucepan, heat 30ml extra-virgin olive oil over medium heat. Sauté minced garlic for 1 minute until fragrant, then add crushed tomatoes and dried basil. Simmer for 10 minutes, stirring occasionally.

6. Spread a thin layer of tomato sauce on the bottom of a 23cm × 33cm (9 × 13 inch) baking dish.

7. Arrange fried chicken breasts over the sauce in a single layer. Top each piece with sliced mozzarella, then spoon remaining tomato sauce over the cheese. Sprinkle 50g grated Parmigiano-Reggiano evenly over the top.

8. Bake at 200°C (400°F) for 15-18 minutes until the cheese is melted, bubbly, and lightly golden at the edges.

9. Remove from oven and let rest for 3-5 minutes. Garnish with fresh basil leaves and serve immediately with pasta or crusty bread.

Substitutions

• Use panko breadcrumbs mixed with crushed almonds for a gluten-free version; omit flour and egg-coat chicken directly
• Substitute fresh mozzarella with low-moisture mozzarella or provolone for a firmer texture that browns more evenly
• Replace chicken breasts with thick-cut eggplant slices (aubergine) for a vegetarian version; skip frying and assemble raw
• Use store-bought marinara sauce to reduce prep time by 10 minutes

Tips

• For extra moisture, add 60ml (¼ cup) reserved pasta water or chicken stock to the tomato sauce to prevent drying during baking
• Pound chicken to even thickness so all pieces cook at the same rate and stay tender throughout baking
• The chicken can be breaded up to 4 hours ahead and refrigerated; allow an extra 2-3 minutes frying time if cold
• For best results, use San Marzano tomatoes and fresh mozzarella; they make a noticeable difference in final flavor

Chicken Parmigiana evolved in Southern Italy and became especially popular in Naples, where it reflects the region's abundance of tomatoes, cheese, and the Italian tradition of frying foods for special occasions. The dish gained international fame through Italian-American cuisine but remains beloved in its authentic form throughout Campania and beyond.

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