Hungarian-Style Chicken Parmigiana

Ingredients

While the original Chicken Parmigiana features Italian flavors like basil and oregano, this Hungarian adaptation incorporates the use of paprika, a staple spice in Hungarian cuisine. Additionally, the traditional mozzarella cheese is replaced with Hungarian cheese, such as túró or trappista, to add a distinct Hungarian twist to the dish. We alse have the original recipe for Chicken Parmigiana, so you can check it out.

• 4 chicken breast cutlets (about 500g / 1.1 lb) 4 chicken breast cutlets (about 500g / 1.1 lb)
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 eggs, beaten 2 eggs, beaten
• 1 cup (100g) breadcrumbs 1 cup (100g) breadcrumbs
• 2 tablespoons sweet paprika 2 tablespoons sweet paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional, for extra heat) 1/4 teaspoon cayenne pepper (optional, for extra heat)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• 1 cup (100g) grated Hungarian cheese (túró or trappista) 1 cup (100g) grated Hungarian cheese (túró or trappista)
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories: 380 kcal / 1590 kJ
• Fat: 15g (7g saturated)
• Carbohydrates: 20g (3g sugars)
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In three separate shallow bowls, place the flour, beaten eggs, and breadcrumbs.
3. 3.
   Add the sweet paprika, salt, black pepper, and cayenne pepper (if using) to the breadcrumbs. Mix well.
4. 4.
   Dredge each chicken cutlet in the flour, then dip it into the beaten eggs, and finally coat it with the seasoned breadcrumbs, pressing gently to adhere.
5. 5.
   Heat the vegetable oil in a large skillet over medium heat. Cook the breaded chicken cutlets for about 3-4 minutes on each side until golden brown.
6. 6.
   Transfer the cooked chicken cutlets to a baking dish. Spoon the tomato sauce over each cutlet and sprinkle with grated Hungarian cheese.
7. 7.
   Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
8. 8.
   Garnish with fresh parsley before serving.

Treat your ingredients with care...

• Chicken breast cutlets — Pound the chicken breasts to an even thickness before breading to ensure they cook evenly.
• Hungarian cheese — If túró or trappista cheese is not available, you can substitute it with mild cheddar or mozzarella.

Tips & Tricks

• For a spicier version, increase the amount of cayenne pepper in the breadcrumb mixture.
• Serve the Chicken Parmigiana with a side of Hungarian-style pickles for a tangy contrast.
• If you prefer a crispier coating, you can double-coat the chicken cutlets by repeating the breading process.
• Customize the tomato sauce by adding Hungarian spices like caraway seeds or marjoram.
• Leftover Chicken Parmigiana can be refrigerated and enjoyed the next day. Reheat it in the oven to maintain its crispy texture.

Serving advice

Serve the Hungarian-Style Chicken Parmigiana hot, accompanied by a generous portion of Hungarian-style mashed potatoes or buttered noodles. Garnish with fresh parsley for a pop of color.

Presentation advice

Arrange the Chicken Parmigiana on a plate, allowing the melted cheese to ooze over the sides. Drizzle some extra tomato sauce on the plate for an appetizing presentation. Sprinkle chopped parsley on top for a touch of freshness.