I have been making Chicken Parmigiana like this for over 30 years. It’s not your dry crunchy one that every other pub or club provides. This one is tender and moist and baked in the oven. The sauce penetrates the chicken and the whole dish is just delicious.
It’s ideal for a large gathering as the fillets can be scooped out in smaller portions because it is so tender. With a salad, baked potatoes and some garlic bread it’s a terrific meal for a cold winters night with a big glass of red…
I use tasty grated cheese but you can use mozzarella if you love the stringy effect… The amount of cheese is your choice too…
4 large chicken breasts
Plain flour for coating
Breadcrumbs for coating (I use Panko crumbs)
2 beaten eggs
Salt & pepper to taste
Couple of tablespoons of grated parmesan cheese for coating
Olive oil for frying fillets
I large can tinned tomatoes chopped or crushed
1 teaspoon dried oregano
Salt & Pepper to taste
1 generous cup of grated cheese – or more – depends how cheesy you like it!
Coat the chicken fillets with the crumbs by first dusting with the flour
Dip into the beaten eggs which have been seasoned with salt & pepper
Mix together the breadcrumbs and parmesan cheese and press firmly all over the chicken
Heat a generous amount of olive oil in a non-stick frypan and fry the chicken fillets on a fairly high heat until golden brown. You don’t want to cook the chicken – just brown the outside coating…
In a large ovenproof dish layer the fillets by topping each with crushed tomatoes, a pinch of oregano and a light sprinkling of cheese I usually do layers of two or three depending on how big your chicken pieces are…
Finish off with tomato and oregano and a good sprinkling of cheese
Bake in 180c fan-forced oven for around 30-40 minutes until golden and bubbling on top and the fillets are cooked through.
Serve with garlic bread and a green salad…
Bon Appetit! 🙂