Bavarian Chicken Parmigiana

Ingredients

While the original Italian-American Chicken Parmigiana is typically made with mozzarella cheese and served with pasta, this Bavarian adaptation incorporates Bavarian cheese and pairs it with a side of potato salad, a staple in Bavarian cuisine. The flavors are slightly modified to cater to the Bavarian palate, resulting in a unique and delightful dish. We alse have the original recipe for Chicken Parmigiana, so you can check it out.

• 4 chicken breasts 4 chicken breasts
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 eggs, beaten 2 eggs, beaten
• 2 cups (200g) breadcrumbs 2 cups (200g) breadcrumbs
• 1/2 cup (50g) grated Bavarian cheese (such as Bergkäse or Allgäuer Emmentaler) 1/2 cup (50g) grated Bavarian cheese (such as Bergkäse or Allgäuer Emmentaler)
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil 1/2 teaspoon dried basil
• Salt and pepper, to taste Salt and pepper, to taste
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 18g (9g saturated)
• Carbohydrates: 30g (4g sugars)
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Pound the chicken breasts to an even thickness, about 1/2 inch.
3. 3.
   Season the chicken breasts with salt and pepper.
4. 4.
   Dredge each chicken breast in flour, shaking off any excess.
5. 5.
   Dip the chicken breasts into the beaten eggs, allowing any excess to drip off.
6. 6.
   Coat the chicken breasts in breadcrumbs, pressing gently to adhere.
7. 7.
   Heat vegetable oil in a large skillet over medium heat.
8. 8.
   Fry the breaded chicken breasts until golden brown on both sides, about 3-4 minutes per side.
9. 9.
   Transfer the chicken breasts to a baking dish.
10. 10.
    In a small bowl, mix together the tomato sauce, dried oregano, and dried basil.
11. 11.
    Spoon the tomato sauce mixture over the chicken breasts.
12. 12.
    Sprinkle the grated Bavarian cheese over the tomato sauce.
13. 13.
    Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
14. 14.
    Serve the Bavarian Chicken Parmigiana hot with a side of Bavarian potato salad.

Treat your ingredients with care...

• Chicken breasts — Pound them to an even thickness to ensure even cooking.
• Bavarian cheese — Use a flavorful Bavarian cheese like Bergkäse or Allgäuer Emmentaler for an authentic taste.
• Tomato sauce — Opt for a high-quality tomato sauce or make your own for the best flavor.
• Breadcrumbs — Use fresh breadcrumbs or make your own by processing stale bread in a food processor.
• Vegetable oil — Use a neutral-flavored oil with a high smoke point, such as canola or sunflower oil.

Tips & Tricks

• For extra crispiness, you can double coat the chicken breasts in the breadcrumb mixture.
• If you prefer a spicier flavor, add a pinch of cayenne pepper to the breadcrumb mixture.
• Serve the Bavarian Chicken Parmigiana with a squeeze of lemon juice for a refreshing twist.
• If you don't have access to Bavarian cheese, you can substitute it with Swiss cheese or Gruyère.
• To save time, you can use store-bought tomato sauce instead of making it from scratch.

Serving advice

Serve the Bavarian Chicken Parmigiana hot, straight from the oven. Garnish with fresh basil leaves for a pop of color and added freshness.

Presentation advice

Arrange the Bavarian Chicken Parmigiana on a platter, allowing the melted cheese to ooze over the sides. Serve it alongside a generous portion of Bavarian potato salad for a complete and visually appealing meal.