Chicken Parmigiana
By Groceree
Also known as Pollo alla parmigiana
Breaded chicken cutlets fried crisp, then finished briefly under tomato sauce and melted mozzarella — baked just long enough to melt the cheese and no longer, so the crumb survives.
Last updated
- Servings
- 4 servings
- Prep
- 25 min
- Cook
- 35 min
- Total
- 1 h 5 min
Ingredients
Sauce
olive oil2 tbsp
garlic cloves3
tinned chopped tomatoes400 g
basil1 handful
salt
Chicken
chicken breasts4
plain flour80 g
eggs2
breadcrumbs120 g
parmesan40 g
mozzarella250 g- olive oil
Instructions
Sauce
- 01
Warm the and the sliced together over low heat until the smells sweet but stays pale. Add the and a pinch of and simmer for 20 minutes until thick. Stir in most of the , keeping a few leaves back.
Chicken
- 02
Grate the and mix it with the . Butterfly each and beat it between sheets of cling film to an even 1 cm. Beat the , then coat the in , then egg, then the crumb mixture.
- 03
Fry in 1 cm of over medium-high heat for 3 minutes a side until deep golden and the is no longer pink inside. Drain on a rack.
- 04
Heat the oven to 220°C. Put the cutlets in a baking dish, spoon over the middle of each one and leave the edges bare so they stay crisp.
- 05
Top with torn and bake for 10 to 12 minutes, just until the cheese melts and blisters.
- 06
Rest for 5 minutes, scatter with the rest of the and serve.
Notes
- Sauce over the middle only. Drowning the cutlet is the difference between parmigiana and a soggy chicken bake.
- Ten minutes in the oven is enough. Longer and the crumb you just fried turns to paste.
- Drain the mozzarella well or it releases water straight onto the crust.
Nutrition per serving
- Calories
- 760 kcal
- Protein
- 54 g
- Carbs
- 42 g
- Fat
- 40 g
Estimated from the ingredients.
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