Parmigiana is a Southern Italian dish made with a shallow-fried sliced filling, layered with cheese and tomato sauce, then baked. I haven’t made chicken parmigiana in years. So sticking with my Italian food craving, I decided to prepare it. This time, I was in search of making the breading more crispy than in previous attempts. This recipe turned out excellent, it’s about as easy as it gets and it tastes great. I used Iron Chef Garlic panko bread crumbs instead of regular bread crumbs and that gave it a great crunch. The panko bread crumbs made a world of difference; the chicken turned out very crunchy and crispy. I have eaten many chicken parmigiana dishes but never one that has impressed me as much as this one. This is good — Italian restaurant good!
If you want to impress with your cooking skills, you will indeed impress with this recipe.
- 1 cup all purpose flour
- 2 large eggs
- 3 cups panko bread crumbs
- 4 boneless, skinless, thin chicken breasts
- Salt and pepper
- 1 cup Extra-virgin olive oil
- 1 cup tomato sauce
- 3 tablespoons shredded mozzarella
- 1 tablespoon grated Parmesan cheese
- 2 ounces shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Adjust oven rack to the middle position and preheat oven to 200 degrees.
Spread the flour in a shallow bowl. Beat the eggs in a second shallow bowl. Spread the bread crumbs in a third shallow bowl.
Pat dry chicken with paper towels, and then season with salt and pepper. Working with one piece of chicken at a time, dredge through the flour, then dip into the egg, and finally coat with the breadcrumbs. Lay the breaded chicken on a plate.
Heat the oil in a 12 inch non-stick skillet over medium high heat. Add two pieces of the chicken and cook until golden brown on both sides, approximately 4 to 6 minutes. Drain chicken on a paper towel, and keep warm in the oven. Repeat with the remaining breaded chicken
After cooking all the chicken place chicken on a baking sheet using stick free aluminum foil, as this will prevent it from sticking to the bake sheet. Increase the oven temperature to 45 degrees. Spoon ¼ cup tomato sauce over the center of each chicken breast, then sprinkle each with 3 tablespoons shredded mozzarella and 1 tablespoon grated Parmesan cheese. Bake the chicken until the cheeses have melted and browned, 5 to 10 minutes.
Serve with your favorite pasta and tossed greens.