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Chicken Parmigiana

Chicken Parmigiana


In a wide, straight-sided skillet over medium-high heat, add 2 tablespoons of the olive oil. When hot, add the garlic and red chile flakes and cook until just before the garlic browns, about 1 minute. Then add the tomatoes, breaking them up with a spoon. Season with salt and pepper and bring to a simmer. Cook for about 15-20 minutes, or until it's reached your desired consistency and taste.

Preheat the oven to 400 degrees.

Season the chicken cutlets with salt, pepper, and the 1 1/2 tablespoons of olive oil. In a heavy skillet or cast-iron pan, cook the chicken pieces (in batches if necessary) for about 2 minutes on each side. Then, in a baking pan, place a layer of the tomato sauce on the bottom. Add the chicken pieces, then top with a generous layer of mozzarella, Parmigiano-Reggiano, and the breadcrumbs. Spoon the remaining tomato sauce on top, and add another layer of the Parmigiano if desired.

Cook in the oven for about 10-12 minutes, until the cheese has melted and the chicken has cooked through. Serve with a side of pasta if desired.


Authentic Chicken Parmigiana recipe

If Chicken Parmigiana is your favorite Italian dish, you may be surprised to learn that it is not Italian at all. How is it possible that a dish that is on almost every Italian restaurant menu didn’t even originate in Italy?! And how did it become so synonymous with Italian food? Well, you are about to find out all about this iconic dish!


Chicken Parmigiana

Mix flour, salt, and pepper together on a large plate.
Dredge flattened chicken breasts in flour mixture. Set aside.

At this time, you can start a pot of water for your pasta. Cook linguine until al dente.

Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side.
Remove chicken breasts from the skillet and keep warm.

Without cleaning skillet, add onions and garlic and gently stir for 2 minutes. Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow wine to cook down until reduced by half, about 2 minutes.
Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste. Allow to cook for 30 minutes. Toward the end of cooking time, add chopped parsley and give sauce a final stir.

Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste.

Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately.

This is one of the go-to dishes I make for my family of six. Rich, flavorful, and totally satisfying, we all love it, including my big, strapping cowboy of a husband.

And that&rsquos a very, very good thing.

Break out the good Parmesan for this one, my friends. It&rsquos the right thing to do.

Begin with four to six boneless, skinless, trimmed chicken breasts. And please: do not be afraid of the raw chicken.

I&rsquom actually beginning to believe fear of raw chicken is a diagnosable phobia. I&rsquove seen people run from the room, squirm on the floor, and cry for their mamas.

Place the chicken breasts inside of a Ziploc bag&mdasheither one at a time or, if the bag is gigantic like this one, all at once. Close the seal, leaving about an inch unsealed to allow air to escape.

I put them inside Ziplocs so that when I pound the heck out of them here in a second, microscopic particles of raw chicken will not end up across the room on my computer&rsquos keyboard.

Now THAT would gross me out the door.

Pound the chicken with the smooth side of a mallet.

You want them to be very thin&ndashabout 1/8 to 1/4&Prime thick.

Add the flour to a large plate. Season with salt (mine&rsquos kosher)&hellip

And pepper. Stir flour mixture together.

Season one side of the chicken with salt and pepper, then place that side down on top of the flour mixture.

Then season the other side.

The raw chicken is almost over. I promise.

Once it&rsquos seasoned and dredged in flour, place on a plate while you repeat with the rest of the chicken.

Heat a large skillet over medium heat, then add olive oil.

And butter. The small amount of butter will help the chicken turn a nice golden brown without totally smoking up the place.

When everything&rsquos nice and heated, add the chicken to the pan.

Cook on the first side until the edges start getting golden brown&hellip

Then flip over to the other side and cook another couple of minutes.

You want the chicken to be nice and golden and crisp.

Place the chicken on a plate and keep warm.

Then add them to the same skillet over medium-low heat.

And for the love of all things that are good and right in the world, do not clean the pan first! We want all that deliciousness to remain.

Stir them around and allow them to cook for a couple of minutes.

Then grab some wine. My friend April brought me this from Douglas County, Kansas&mdashthis, and about 700 other bottles.

Who knew Kansas wine was so delicious?

And when the onions have cooked for a couple of minutes&hellip

Pour in a good 1/2 to 3/4 cup of wine.

Allow it to heat up and bubble&hellip

Until it turns a deep color and is reduced by half.

Mmmm. This is where the flavor is.

Next, in go the crushed tomatoes!

Stir it together until it&rsquos all combined and allow to simmer over medium heat. The flavors will just keep getting deeper and deeper.

Now add a little sugar. This&rsquoll counteract the acidity of the tomatoes and add a nice flavor balance.

Add some salt and pepper, too, then allow the sauce to cook for a good 20 to 25 minutes, stirring occasionally.

Meanwhile, grate a bunch of Parmesan.

This is the time to break out the good stuff.

After it cooks for awhile, add some chopped parsley to the sauce.

And add just a little Parmesan, just for kicks.

Stir it together, then stand and admire what you have created, for it is good.

Give the sauce a final stir, then carefully place the chicken breasts on top.

Next, completely cover the chicken with Parmesan.

If this is wrong, well&hellipI don&rsquot want to be right.

I repeat that mantra several times a day.

Oh! And hint: if I have fresh basil on hand, sometimes I&rsquoll lay a couple of leaves on my piece of chicken just before I sprinkle on the cheese. Try it sometime.

Now, put the lid on the pan and simmer for a few minutes&hellip

Mmmm. I love what happens to the chicken during this stage.

I always wind up adding more cheese, too. It&rsquos the kinda gal I am.

Repeat after me: if some is good, more is better.

Now just sprinkle on some more parsley&hellip

Now, guess what? If you wanted to, you could serve this chicken on a big, fat sandwich.

But to me, dinner isn&rsquot dinner unless there&rsquos some degree of noodle involvement.

I always sprinkle on a little Parmesan. For luck.

Then lay one of the chicken breasts slightly to the side of the pasta.

And cover the noodles with extra sauce.

Guess whose dinner this is?

I&rsquoll give you a hint: he&rsquos not a woman, he&rsquos not a kid, and he castrates calves for a living.


Recipe Summary

  • 1 tablespoon butter
  • 1 teaspoon minced garlic
  • ⅓ cup minced onion
  • 1 (14.5 ounce) can diced tomatoes with juice
  • ½ teaspoon sugar
  • ¼ cup heavy cream
  • salt and pepper to taste
  • ⅓ cup fine dry bread crumbs
  • 2 tablespoons freshly grated Parmesan cheese
  • ½ teaspoon dried oregano
  • 1 egg, beaten
  • 2 tablespoons milk
  • 3 (5 ounce) skinless, boneless chicken breast halves
  • 3 tablespoons olive oil
  • ¾ cup shredded Mozzarella cheese
  • 1 tablespoon freshly grated Parmesan cheese

Melt butter in a saucepan over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 2 minutes. Pour in diced tomatoes and sugar. Increase heat to medium-high, and bring to a simmer, then reduce heat to medium-low, and continue simmering for 10 minutes, stirring occasionally. Once the sauce has simmered, stir in the cream and season to taste with salt and pepper. Simmer for an additional 3 minutes. Lower heat and keep sauce warm

Stir together bread crumbs, 2 tablespoons Parmesan cheese, and dried oregano set aside. In a small bowl, whisk together egg and 2 tablespoons milk until blended. Dip chicken breasts into the egg, then press into breadcrumb mixture to coat both sides, shaking off excess.

Heat olive oil in a large skillet over medium heat. Add chicken breasts and cook on both sides until they reach an internal temperature of 160 degrees F (70 degrees C), and the bread crumb crust is golden brown, about 10 minutes.

To serve, spoon sauce over chicken and top with Mozzarella and Parmesan cheeses. Let stand a few minutes until the cheese has melted from the heat of the sauce.


Recipe Summary

  • ⅓ cup grated Parmesan cheese
  • ¼ teaspoon Italian seasoning
  • 6 skinless, boneless chicken breasts
  • ¼ cup chopped green onions
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • ½ cup skim milk
  • ½ (10 ounce) package frozen chopped spinach, thawed and drained
  • 1 tablespoon chopped pimento peppers

Preheat oven to 350 degrees F (175 degrees C).

In a small bowl combine cheese and seasoning. Roll chicken pieces in cheese mixture to coat lightly. Set remaining cheese mixture aside. Arrange coated chicken pieces in an 8x8x2 inch baking dish.

In a small saucepan, saute green onion in butter/margarine until tender. Stir in flour, then add milk all at once. Simmer, stirring, until bubbly. Stir in drained spinach and pimiento and mix together. Spoon spinach mixture over chicken and sprinkle with remaining cheese mixture. Bake uncovered for 30 to 35 minutes or until tender and chicken juices run clear.


Recipe Summary

  • 3/4 cup plain breadcrumbs
  • 3/4 cup grated Parmesan cheese
  • 8 chicken cutlets (about 1 1/2 pounds total), or 4 boneless, skinless chicken breasts, halved horizontally
  • Salt and freshly ground pepper
  • 1 large egg, lightly beaten
  • 2 cups jarred tomato sauce or Easy Chunky Tomato Sauce
  • 1/4 cup olive oil
  • 6 ounces mozzarella cheese, preferably fresh, cut into eight 1/4-inch-thick slices

Heat broiler. Combine breadcrumbs and Parmesan in a shallow bowl. Season both sides of chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dip chicken in the beaten egg, then dredge in breadcrumb mixture, turning to coat both sides.

Spread tomato sauce onto the bottom of a 10-by-15-inch baking dish. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Place 4 chicken cutlets in skillet cook until golden, 1 to 2 minutes on each side. Using a spatula, transfer browned cutlets to baking dish, placing them on top of sauce. Repeat with remaining oil and cutlets.

Top each cutlet with a slice of mozzarella. Broil about 4 inches from heat source until sauce is hot and cheese is melted and lightly browned in spots, 5 to 8 minutes. Serve immediately.


Recipe Summary

  • 8 chicken breast cutlets, or 4 boneless skinless chicken breast halves, split horizontally into 8 cutlets (1 1/2 pounds total)
  • 1/2 cup dried breadcrumbs
  • 1/2 cup finely grated Parmesan cheese
  • Salt and freshly ground pepper
  • 2 large eggs, lightly beaten
  • 1/4 cup olive oil
  • 2 cups spaghetti sauce, homemade or purchased
  • 8 slices (1/4-inch-thick) mozzarella cheese, preferably fresh (6 ounces)

Preheat broiler with rack set 4 inches away from the heat source. Combine the breadcrumbs and the Parmesan cheese in a shallow dish. Place the egg in a second shallow dish. Season chicken on both sides with salt and pepper. Dip chicken in egg, turning to coat. Transfer to breadcrumb mixture, turning to coat set aside.

Pour spaghetti sauce into a 10-by-15-inch baking dish, or a rimmed baking sheet. In a large nonstick skillet, heat half of the oil over medium heat. Add half of the chicken, and cook until golden, 1 to 2 minutes per side. Transfer to a paper-towel-lined baking sheet to drain, then place in prepared baking dish. Repeat with remaining oil and chicken.

Top each piece of chicken with a slice of mozzarella. Broil until sauce is hot, and mozzarella is melted and lightly browned in spots, 5 to 8 minutes.


Place flour in a bowl and set aside.

Mix milk and eggs in a second bowl, breaking egg yolks, and set aside. Measure breadcrumbs in a third bowl and set aside.

Pound the chicken breasts between sheets of plastic wrap until about 1/4–inch thickness. Season chicken with salt and pepper.

Coat the chicken lightly in flour, covering all sides completely. Dip into egg and milk mixture, covering completely.

Coat with breadcrumbs, covering evenly, removing any lumps.

Place breaded chicken in a single layer on a lined sheet tray.

Heat oil in a cast iron pan to approximately 155 degrees.

Fry chicken for about 5 minutes per side, or until cooked through and golden brown.

Place chicken on paper towel to remove excess oil.

Top fried chicken with marinara sauce and mozzarella cheese. Broil in the over to melt the cheese.

Garnish with fresh parsley, chopped. Serve with spaghetti or your favorite side dish!


  • 2 tbsp olive oil
  • 2 garlic cloves, crushed
  • 400g tin chopped tomatoes
  • 4 chicken breasts
  • 50g/1¾oz panko breadcrumbs
  • 1 free-range egg, beaten
  • 25g/1oz butter
  • pinch dried chilli flakes
  • 100g/3½oz mozzarella, cut into 5mm/¼in-thick slices
  • handful fresh basil or oregano leaves

Heat 1 tablespoon of the oil in a saucepan over a medium heat and fry the garlic until soft. Add the tomatoes and gently simmer for 30 minutes.

Preheat the oven to 220C/200C Fan/Gas 7. Lay the chicken breasts in between two sheets of baking paper and bash with a meat tenderiser or rolling pin, until flattened slightly.

Season the breadcrumbs with salt in a shallow bowl or plate. Put the egg in another shallow bowl. Coat the chicken in the egg and then in the breadcrumbs.

Heat the remaining oil and the butter in a frying pan over a medium–high heat. Add the chicken and cook for 5 minutes, or until crisp, turning halfway through.

Put half of the tomato sauce in a shallow ovenproof dish. Lay the chicken on top, scatter with the chilli flakes and cover with the remaining sauce. Top with the mozzarella and cover with a lid or foil. Bake for 10 minutes.

Uncover the chicken and bake for a further 8–10 minutes, depending on the thickness of the breast, until cooked through. Top with the basil and serve.


Lidia’s Italy in America

1. Preheat oven to 425 degrees F. With a paring knife, make a pocket at the top (the short side) of each chicken breast. Season chicken with the salt. In a bowl, stir together the ricotta, 1/4 cup of the grated cheese and black pepper to taste.

2. Put filling in a pastry bag with a wide tip. (If you don’t have a pastry bag, you can pipe the filling out of a regular resealable plastic bag with a corner cut off). Pipe filling into the pockets in the chicken breasts. Spread flour and breadcrumbs on 2 rimmed plates. Beat eggs in a wide shallow bowl. Dredge chicken in flour, tapping off the excess. Dip chicken in egg, letting the excess drip back into the bowl. Coat chicken on all sides in the breadcrumbs.

3. Heat 1/2-inch vegetable oil in a large skillet over medium heat. When the oil is hot, add the chicken, in batches if necessary. Cook until browned and crispy, about 4 minutes per side. Drain on paper towels.

4. In a baking dish large enough to fit the chicken in one layer, spread 1 1/2 cups of the marinara. Lay the chicken breasts on the sauce. Top with remaining marinara. Layer the sliced mozzarella on the chicken and sprinkle with the remaining 1/2 cup grated cheese. Bake until chicken is cooked through and topping is browned and bubbly, about 20 to 25 minutes.