Chicken Parmigiana

Ingredients

In this French adaptation, the Chicken Parmigiana is given a touch of elegance by using French ingredients and techniques. The dish incorporates French cheese, such as Gruyère or Emmental, and the tomato sauce is infused with French herbs like thyme and tarragon. The chicken is also cooked in a French-style, ensuring a moist and flavorful result. We alse have the original recipe for Chicken Parmigiana, so you can check it out.

• 4 chicken breasts (about 500g / 1.1 lb) 4 chicken breasts (about 500g / 1.1 lb)
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• 1/2 cup (60g) grated Gruyère or Emmental cheese 1/2 cup (60g) grated Gruyère or Emmental cheese
• 1/4 cup (30g) grated Parmesan cheese 1/4 cup (30g) grated Parmesan cheese
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
• 2 eggs, beaten 2 eggs, beaten
• 1/2 cup (60g) breadcrumbs 1/2 cup (60g) breadcrumbs
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh tarragon leaves 1 tablespoon fresh tarragon leaves
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat: 18g (7g saturated)
• Carbohydrates: 12g (2g sugars)
• Protein: 42g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Season the chicken breasts with salt and pepper.
3. 3.
   Dredge each chicken breast in flour, shaking off any excess.
4. 4.
   Dip the floured chicken breasts into the beaten eggs, allowing any excess to drip off.
5. 5.
   Coat the chicken breasts with breadcrumbs, pressing gently to adhere.
6. 6.
   Heat olive oil in a large skillet over medium heat.
7. 7.
   Cook the chicken breasts for about 3-4 minutes on each side until golden brown.
8. 8.
   Transfer the chicken breasts to a baking dish.
9. 9.
   Pour the tomato sauce over the chicken breasts, spreading it evenly.
10. 10.
    Sprinkle the grated Gruyère or Emmental cheese over the tomato sauce.
11. 11.
    Sprinkle the grated Parmesan cheese over the top.
12. 12.
    Sprinkle the fresh thyme and tarragon leaves over the cheese.
13. 13.
    Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly.
14. 14.
    Serve the Poulet Parmesan hot with a side of your choice.

Treat your ingredients with care...

• Chicken breasts — Pound the chicken breasts to an even thickness before dredging in flour. This ensures even cooking and tender results.
• Gruyère or Emmental cheese — Grate the cheese just before using to maintain its freshness and prevent clumping.
• Tomato sauce — Use a high-quality tomato sauce or make your own by simmering fresh tomatoes with garlic, onions, and herbs for a flavorful base.

Tips & Tricks

• For a crispy breadcrumb coating, lightly toast the breadcrumbs in a dry skillet before using.
• If you prefer a lighter version, you can bake the breaded chicken breasts without pan-frying them.
• Serve Poulet Parmesan with a side of mixed greens or roasted vegetables for a complete meal.
• Experiment with different French cheeses like Comté or Brie for a unique twist on the dish.
• Garnish with fresh herbs, such as parsley or chives, for an added burst of flavor.

Serving advice

Serve the Poulet Parmesan hot, straight from the oven, to enjoy the gooey melted cheese and flavorful tomato sauce. Accompany it with a side of your choice, such as a green salad or roasted potatoes.

Presentation advice

To present the Poulet Parmesan elegantly, place each chicken breast on a plate and spoon some tomato sauce over it. Sprinkle the grated cheese and fresh herbs on top, allowing them to melt slightly. Garnish with a sprig of fresh thyme or tarragon for a touch of sophistication.