![Hungarian-Style Chicken Parmigiana](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/chicken-parmigiana--hungarian-cuisine--c37377fc-9778-4fb2-b5bc-13b31433d092.png)
Recipe
Hungarian-Style Chicken Parmigiana
Paprika-Spiced Chicken Parmigiana with Hungarian Twist
4.8 out of 5
In Hungarian cuisine, bold flavors and hearty dishes are celebrated. This Hungarian-style Chicken Parmigiana takes the classic Italian-American recipe and infuses it with the vibrant flavors of Hungary. The tender chicken cutlets are coated in a paprika-spiced breadcrumb mixture, topped with a rich tomato sauce, and smothered in melted cheese. This dish is a delightful fusion of two culinary traditions.
Metadata
Preparation time
20 minutes
Cooking time
25 minutes
Total time
45 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Omnivore, Low-carb, High-protein, Gluten-free (if using gluten-free breadcrumbs and flour), Keto-friendly (if omitting flour and using keto-friendly breadcrumbs)
Allergens
Wheat (if using regular breadcrumbs and flour), Eggs, Dairy (if using cheese)
Not suitable for
Vegetarian, Vegan, Dairy-free, Paleo, Nut-free
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.
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4 chicken breast cutlets (about 500g / 1.1 lb) 4 chicken breast cutlets (about 500g / 1.1 lb)
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1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
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2 eggs, beaten 2 eggs, beaten
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1 cup (100g) breadcrumbs 1 cup (100g) breadcrumbs
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2 tablespoons sweet paprika 2 tablespoons sweet paprika
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1 teaspoon salt 1 teaspoon salt
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1/2 teaspoon black pepper 1/2 teaspoon black pepper
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1/4 teaspoon cayenne pepper (optional, for extra heat) 1/4 teaspoon cayenne pepper (optional, for extra heat)
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2 tablespoons vegetable oil 2 tablespoons vegetable oil
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1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
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1 cup (100g) grated Hungarian cheese (túró or trappista) 1 cup (100g) grated Hungarian cheese (túró or trappista)
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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
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1.Preheat the oven to 180°C (350°F).
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2.In three separate shallow bowls, place the flour, beaten eggs, and breadcrumbs.
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3.Add the sweet paprika, salt, black pepper, and cayenne pepper (if using) to the breadcrumbs. Mix well.
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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.
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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.
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6.Transfer the cooked chicken cutlets to a baking dish. Spoon the tomato sauce over each cutlet and sprinkle with grated Hungarian cheese.
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7.Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
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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.
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