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Ingredients. CHICKEN: 4 boneless, skinless chicken thighs or breasts (about 1 ½ pounds) Kosher salt to taste. Freshly ground black pepper to taste. All-purpose flour, for dredging. ¾ cup fine bread crumbs. 2 large eggs. 1 cup vegetable oil. 3 ripe plum tomatoes, cored and thinly sliced.
Chicken Parmigiana is an Italian-American all-time favorite, and my grandchildren are no exception. But this is a more contemporary version of the classic: instead of coating a thin, breaded and fried chicken cutlet with tomato sauce, I like to top the chicken with slices of fresh tomatoes and slices of fresh mozzarella or Fontina cheese.
This irresistible dish combines tender, juicy chicken in a creamy, garlic-infused Parmesan sauce with tangy sun-dried tomatoes and Italian herbs. Tossed with perfectly cooked pasta and finished with fresh basil, it’s a meal that’s both cozy and elegant.
Heat a large, deep, heavy-based frying pan over medium heat. Add the chicken and cook for 2–3 minutes on each side until browned and cooked through. Set aside to rest for 5 minutes, then slice into 1 cm (1/2 inch) strips. Set aside on a plate. To the same pan, add the butter and onion.
- Why I Love This Meal
- How to Make Chicken Parmesan
- Freezing and Cooking Instructions
- Recipe Variations
- Sides For Chicken Parmesan
My husbands favorite thing to order from an Italian restaurant is chicken parm which may be why this recipe is one of the very first recipes I ever shared on my blog, back in 2010! There’s something almost “fancy” about it, but it’s very easy to make from your own kitchen. The key is in the ingredients. Please take the few extra minutes to make the...
Butterfly Chicken:Cut your chicken breasts in half horizontally. Place one hand on top of the breast and carefully run a knife through the center of the meat so you have two even, thin pieces of chicken. Pat chicken dry and season well on both sides with salt and pepper. Dip Chicken: Add eggs to a shallow bowl and beat well. Add breadcrumbs, parmes...
To Make Ahead: Make the marinara sauce several days in advance. Butterfly and bread the chicken, and store covered in the fridge a few hours ahead of time. To Freeze: Follow the recipe directions up to step 5 (dredging) and place the breaded chicken in a greased, freezer safe foil pan. Add all chicken pieces and cover tightly. Freeze for up to 3 mo...
Skip the Breading: Skip the breading all together or choose whole wheat breadcrumbs.Veggies: Serve with roasted vegetables.Cut the Cheese:Cheese adds a lot of saturated fat. Choose to add less cheese or leave it off all together and let the marinara sauce do the talking!Serve over zoodles, instead of pasta.- (233)
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- Main Course
Sep 3, 2020 · Every Italian home cook should know how to make classic Chicken Parmesan (Parmigiano). It requires pounding the chicken breasts to a thin and even size, and breading them with traditional flour, egg wash, and seasoned breadcrumbs. Use whole-milk mozzarella if you can for that extra buttery flavor.
Sep 17, 2024 · Learn how to make my family's chicken parmesan recipe! An Italian-American classic made of tender breaded chicken topped with rich tomato sauce, melted cheese, and herbs. My family has enjoyed this recipe for so many years, and it is undoubtedly the best I've ever had.
