Chicken Parmigiana
Ingredients
- 3 chicken breasts
halved horizontally to form 6 pieces, 300g/10z each
- 1 tsp salt
cooking / kosher, or 3/4 tsp table salt, Note 3
- 1/2 tsp black pepper
- 1/2 tsp Italian mixed herbs
Note 4
- 1/3 cup flour
plain/all purpose
- 2 eggs
- 1 garlic clove
minced using garlic press
- 1/4 tsp each salt and pepper
- 1/4 tsp Italian mixed herbs
Note 4
- 1 1/2 cups panko breadcrumbs
sub normal, Note 5
- 1/2 cup parmesan
finely grated, store bought sand-like is best
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups olive oil
or vegetable or canola
- 1 tbsp olive oil
- 2 garlic cloves
finely minced
- 1/4 cup onion or eschallots
very finely chopped, Note 7
- 1/4 tsp red pepper flakes
optional, chilli flakes
- 1/4 tsp Italian mixed herbs
Note 4
- 1/4 cup white wine
anything, optional, Note 10
- 400g / 14 oz tomato passata
aka tomato puree
- 1/2 cup chicken stock/broth
or water
- 1/4 tsp each salt and pepper
- 10 basil leaves
roughly chopped, sub pinch of dried - or omit
- 2 cups mozzarella cheese
shredded, or enough slices to cover
- 3/4 cup parmesan
finely grated, best to grate your own, Note 6
- 1 tbsp extra virgin olive oil
- 5 basil leaves
roughly chopped
Directions
- 1
Dry Brine Chicken:
- 2
Sprinkle both sides of chicken with salt, pepper and Italian herbs. Refrigerate for 30 minutes.
- 3
Parmigiana Tomato Sauce:
- 4
Heat oil in a saucepan over medium heat. Add garlic and onion, cook for 3 minutes until onion is translucent.
- 5
Add red pepper flakes and herbs, stir for 15 seconds. Add wine, turn up heat and let it simmer rapidly until mostly evaporated and winey smell is gone.
- 6
Add tomato, chicken stock, salt and pepper. Cover, then simmer 10 minutes on low until thickened. Cover and keep warm.
- 7
Crumbing:
- 8
Preheat oven to 180°C/350°F.
- 9
Crumbing set up: Spread flour out in a shallow bowl. Whisk Egg Dredge in a separate shallow bowl. Mix Crumbing ingredients in a third shallow bowl or pan.
- 10
Dredge & crumb: Press both sides of chicken into flour, then shake off excess. Coat in egg, letting excess drip off, then place in Crumbing, pressing to adhere.
- 11
Transfer to plate and repeat with remaining chicken.
- 12
Frying (Note 10 for baked option):
- 13
Line a tray with paper towels and place rack on tray.
- 14
Heat 1.5 - 2cm / 2/3" oil in a skillet over medium high heat to 180°C/350°F (Note 9).
- 15
Carefully place 2 or 3 pieces of chicken in. Cook 2 minutes until underside is golden, then carefully turn and cook the other side for 1 1/2 minutes.
- 16
Transfer to rack, then repeat with remaining chicken. (Note 12 - oil clean and reuse)
- 17
Assembling & baking:
- 18
Place chicken on a tray. Spoon 1/3 cup sauce over the chicken - cover around 80% of the chicken, leave the ends crispy.
- 19
Sprinkle sauce with basil, then mozzarella cheese (pile it on in mounds to use it all up), then sprinkle with parmesan. Drizzle oil over parmesan.
- 20
Bake 15 minutes until cheese is melted and there's a few brown spots - no longer, otherwise chicken will overcook.
- 21
Remove from oven, sprinkle with extra basil if desired. Serve immediately (with leftover Tomato Sauce, if you'd like!)
Chicken Parmigiana
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Ratings & Reviews
Based on 176 ratings
Rating Breakdown
About this Recipe
Craving the ultimate comfort food experience that truly delivers on flavor and texture? This Chicken Parmigiana recipe elevates a classic, bringing restaurant-quality results right to your kitchen with exceptional juiciness and an unbelievably crispy coating.
Why This Recipe Works
What truly sets this Chicken Parmigiana apart are the meticulous details that build incredible flavor and ensure a perfect bite every time. The secret lies in layers upon layers of seasoning infused into every component, coupled with a dry brining technique that guarantees the most succulent, juicy chicken you’ve ever had. Crucially, we focus on achieving extra crispy chicken, ensuring it remains delightfully crunchy even when smothered in a rich tomato sauce, avoiding any hint of sogginess.
What to Expect
Prepare for a dish that is deeply satisfying and bursting with flavor. You'll bite into incredibly tender, juicy chicken, encased in a golden, crunchy coating that crackles with every forkful. This perfect texture contrast is complemented by a vibrant, savory tomato sauce, brightened with fresh basil, and topped with generous amounts of melted mozzarella and sharp Parmesan. The final result is so golden and crunchy it will blow your mind, delivering a comforting yet refined meal experience.
Customization & Variations
Feel free to adapt this recipe to your pantry or preferences. You can easily substitute panko breadcrumbs with normal breadcrumbs if needed. For the Parmesan, while store-bought, sand-like grated cheese works beautifully for the breading, consider grating your own for the topping for a fresher flavor. The sauce offers flexibility too; if you don't have eschallots, finely chopped onion works perfectly, and the white wine is entirely optional, allowing you to tailor the flavor profile to your taste.
Serving & Context
This Chicken Parmigiana is perfect for a cozy weeknight dinner or impressive enough for entertaining friends and family. Serve it alongside a simple green salad or your favorite pasta for a complete, hearty meal. A final drizzle of extra virgin olive oil and a sprinkle of fresh basil leaves right before serving adds a beautiful finish and aromatic flourish.