Chicken Parmesan
Chicken Parmesan, chicken parmigiana, or (Italian Pollo alla parmigiana) is a popular Italian dish. It is made up of a chicken breast covered in bread crumbs and topped with tomato sauce and mozzarella. The chicken may be baked or fried. It is always served over spaghetti. Some variations of the traditional recipe may call for the use of Parmigiano-Reggiano (parmesan cheese) in addition to, or as a substitute for, mozzarella. This may reflect a confused belief that the dish is so-named because it contains Parmesan cheese; in fact both the dish and the cheese are (separately) named for the Parma region of Italy.
The “Parma” in Australia is a very popular pub meal often served with a beer. for normally $10 AUD you can buy a “pot n’ Parma” for lunch. In some Australian states groups of Chicken Parmigiana eaters have started clubs such as CPAS (Chicken Parma Appreciation Society). These groups are mostly male dominated.
I made this dish with Alfredo Sauce and Marinara Sauce. Which ever you prefer, they are both delicious.
Ingredients
- 1 cup Italian-seasoned breadcrumbs, if you don’t have that just use the regular bread crumbs and add 1 tbsp Italian seasonings
- 2 tbsp all-purpose flour
- 1/2 tsp red pepper
- 2 boneless chicken breasts and cut in half.
- 2 eggs, lightly beaten
- 4 tbsp olive oil
- 3 cups of Tomato Sauce like marinara sauce or get the tomatoes out of a can.
- 1 cup fresh mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Combine breadcrumbs, flour, and ground red pepper in a small bowl, and set aside.
- Cut the chicken breast in 2. Place chicken in ziplock bag, and flatten to 1/4-inch thickness, using a meat mallet or whatever works for you.
- Dip the chicken breast in egg wash, and coat with breadcrumb mixture.
- Brown the chicken in hot olive oil over medium heat 1- 2 minutes on each side.
- Put 1 cup of tomato sauce in the skillet, place the chicken breasts in a single layer in the skillet. Top with Parmesan cheese, and the fresh Mozzarella. Bake at 350F for 15-20 minutes. Check if the chicken is done.
- Once the chicken is done. Take the skillet out of the oven and sprinkle the chicken with the Italian seasonings and put it back in the oven under the broiler. Keep watching, cause you don’t want the chicken burnt.
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Ingredients
- Ingredients
- 1 cup Italian-seasoned breadcrumbs if you don’t have that just use the regular bread crumbs and add 1 tbsp Italian seasonings
- 2 tbsp all-purpose flour
- 1/2 tsp red pepper
- 2 boneless chicken breasts and cut in half.
- 2 eggs lightly beaten
- 4 tbsp olive oil
- 3 cups of Tomato Sauce like marinara sauce or get the tomatoes out of a can.
- 1 cup fresh mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Combine breadcrumbs, flour, and ground red pepper in a small bowl, and set aside.
- Cut the chicken breast in 2. Place chicken in ziplock bag, and flatten to 1/4-inch thickness, using a meat mallet or whatever works for you.
- Dip the chicken breast in egg wash, and coat with breadcrumb mixture.
- Brown the chicken in hot olive oil over medium heat 1- 2 minutes on each side.
- Put 1 cup of tomato sauce in the skillet, place the chicken breasts in a single layer in the skillet. Top with Parmesan cheese, and the fresh Mozzarella. Bake at 350F for 15-20 minutes. Check if the chicken is done.
- Once the chicken is done. Take the skillet out of the oven and sprinkle the chicken with the Italian seasonings and put it back in the oven under the broiler. Keep watching, cause you don’t want the chicken burnt.
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