Chicken Parmigiana, an Italian American Classic. Talk about luxurious and flavorful! Beautifully breaded chicken cutlets baked in a rich tomato basil sauce topped with copious amounts of grated Parmigiano Reggiano and fresh mozzarella! However, when you see everyone take the first bite and there is that eye roll and silent mmmmmmm, you know you have made a real crowd pleaser!
- 1 x 796 ml can of good quality San Marzano tomatoes
- 2 Tbsp e.v.o. oil
- 1 clove garlic
- 4 fresh basil leaves
- sea salt and fresh cracked pepper
- 2 large boneless chicken breast (I use organic free-range)
- 4 large eggs (organic free-range too)
- 1/4 cup half and half cream
- 4 cups Italian-style bread crumbs
- 1 cup Panko crumbs
- fine sea salt, fresh cracked black pepper, onion powder, garlic powder, paprika
- 1/2 cup safflower oil or peanut oil for frying
- 1 large fresh mozzarella cut into rounds
- 1/2 cup freshly grated Parmigiano Reggiano
- 1/4 cup freshly chopped parsley
- Drizzle oil into a medium-size pot. Peel and press garlic and place it into the oil. Move it around to infuse garlic into the oil. Turn on heat to a medium setting.
- Pour in tomatoes mashing them up, and throw in basil leaves tearing them up a bit to release the aroma. Season with salt and pepper to taste. Bring to a simmer and lower heat to a slow simmer.
- Cover partially and stir from time to time to make sure it is not sticking to the bottom of the pot. Cook for about 30 minutes.
- While the sauce is simmering, take each chicken breast and cut into three fillets. Place a few fillets on plastic wrap and cover with additional plastic wrap and pound with a meat cleaver until flattened a bit. Do this too all the fillets.
- Season with salt, pepper, paprika, onion powder, garlic powder on both sides and set aside.
- In one bowl beat eggs, and half and half with a pinch of the seasoning blend. Whisk until well incorporated.
- In another bowl, mix Italian-style breadcrumbs with Panko crumbs.
- Take seasoned chicken fillet and dip in egg mixture making sure they are well coated then lift and let any excess egg drip off. Place into bread/panko and coat well. Then back into the egg mixture and lastly into the bread crumbs again. Place on a baking sheet. Do this for all the chicken fillets.
- In a large deep frying pan heat up oil. Place however many cutlets that will fit nicely into pan. Lay in away from you so the oil does not splash you. Fry for about 2 minutes a side or until golden brown, then turn over. Take out of pan and pat with a paper towel to take off any excess oil. Continue this until all the cutlets are fried. Set aside.
- Pre-heat oven to 400 degrees F. and get a couple of large baking dishes.
- Place the chicken cutlets in each dish.
- Top with the tomato sauce and sprinkle with the grated Parmigiano and slices of mozzarella.
- Place dishes into the middle of the oven uncovered and bake for approximately 20-25 minutes or until cheese is nicely melted.
- Take out of the oven and sprinkle with freshly chopped parsley.
- Ready to serve.
I used organic free-range chicken and eggs, you can use what you have.
If you don't have the Italian-style bread crumbs, just mix up regular bread crumbs with grated Parmigiano, salt, pepper, paprika, onion powder, garlic powder, dried parsley, and dried oregano.
Use whatever oil you prefer frying with, I usually use safflower or peanut oil, however, you can use canola or whatever you have.
- Category: main meat
- Method: stove top/ oven
- Cuisine: Italian American
Keywords: chicken parmigiana, eggs, fresh mozzarella, basil, Italian bread crumbs, Panko crumbs, cutlets, parmigiano reggiano, Italian American, Easter,