Chicken Parmigiana
Crispy breaded chicken gets a layer of tomato sauce, basil, mozzarella and Parmesan, then bakes until the cheese melts. Dry-brine the chicken for 30 minutes before cooking.
By Cookin' Kitchen
- Total: 1 hour 30 minutes
- Servings: 6 servings
Recipe
Chicken Parmigiana
Crispy breaded chicken gets a layer of tomato sauce, basil, mozzarella and Parmesan, then bakes until the cheese melts. Dry-brine the chicken for 30 minutes before cooking.
Cookin' · https://cookin.club/recipes/chicken-parmigiana
- Prep
- 20 minutes
- Cook
- 40 minutes
- Rest
- 30 minutes
- Total
- 1 hour 30 minutes
- Servings
- 6
Ingredients
For 6 servings
Dry-brined chicken
Flour dusting
Egg dredge
Parmesan breading
For frying
Tomato sauce
For layering
Optional garnish
Equipment
- Saucepan
- Shallow bowls or pans
- Plate
- Tray
- Wire rack
- Oven
Instructions
Dry-brine the chicken
Step 1: Sprinkle both sides of the chicken with salt, pepper and Italian herbs. Refrigerate for 30 minutes.
Make the tomato sauce
Step 2: Heat the oil in a saucepan over medium heat. Add the garlic and onion and cook for 3 minutes, until the onion is translucent.
Step 3: Add the red pepper flakes and herbs and stir for 15 seconds. Add the wine, turn up the heat and let it simmer rapidly until mostly evaporated and the winey smell is gone.
Step 4: Add the tomato passata, chicken stock, salt and pepper. Cover and simmer over low heat for 10 minutes, until thickened. Cover and keep warm.
Crumb the chicken
Step 5: Preheat the oven to 180°C/350°F.
Step 6: Set up three shallow bowls or pans: spread the flour in one, whisk the eggs in a second, and mix the breading ingredients in a third.
Step 7: Press both sides of a piece of chicken into the flour, then shake off the excess. Coat it in egg, letting the excess drip off, then place it in the breading and press to help it adhere.
Step 8: Transfer the chicken to a plate and repeat with the remaining pieces.
Fry the chicken
Step 9: Line a tray with paper towels and place a rack on the tray.
Step 10: Heat 1.5–2 cm (2/3 inch) of oil in a skillet over medium-high heat to 180°C/350°F.
Tip: If you do not have a thermometer, dip the end of a piece of chicken into the oil; it should sizzle immediately.
Step 11: Carefully add 2 or 3 pieces of chicken. Cook for 2 minutes, until the underside is golden, then carefully turn and cook the other side for 1 1/2 minutes.
Step 12: Transfer the chicken to the rack and repeat with the remaining pieces.
Tip: The seasoned oil can be cooled, strained and saved for reuse.
Assemble and bake
Step 13: Place the chicken on a tray. Spoon 1/3 cup of sauce over each piece, covering about 80% and leaving the ends uncovered and crisp.
Step 14: Sprinkle the sauce with basil, then pile on the mozzarella and sprinkle with Parmesan. Drizzle the oil over the Parmesan.
Step 15: Bake for 15 minutes, until the cheese is melted and has a few brown spots. Do not bake longer, or the chicken may overcook.
Step 16: Remove from the oven and sprinkle with extra basil if desired. Serve immediately, with any leftover tomato sauce if you like.
Notes
Make-ahead and storage
For make-ahead preparation, crumb the chicken and refrigerate it for up to 24 hours. Keep leftover breadcrumbs to patch any bare spots before cooking.
For leftovers, store cooked schnitzel separately from the sauce. Re-crisp the schnitzel in a 220°C oven for 3–5 minutes, then add sauce and cheese and bake.
Boneless chicken thighs can be used instead of breasts; pound them to an even thickness and use six pieces. The sauce can use water instead of chicken stock, and the wine and chilli flakes are optional.
Nutrition per serving
- Calories
- 633 kcal
- Fat
- 38 g
- Saturated fat
- 12 g
- Carbohydrates
- 25 g
- Sugar
- 5 g
- Fiber
- 2 g
- Protein
- 46 g
- Sodium
- 1,705 mg
- Cholesterol
- 171 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Crispy, seasoned chicken schnitzel is topped with tomato sauce, basil, mozzarella and Parmesan, then baked until the cheese is melted. Dry-brine the chicken for 30 minutes, and leave some of the crisp edges uncovered by sauce.
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