Chicken Parmigiana

Ingredients

The main difference between the Italian-American Chicken Parmigiana and the traditional Italian Pollo alla Parmigiana is the use of breadcrumbs in the breading. In the original recipe, breadcrumbs are used, while in the Italian version, a combination of flour and grated Parmigiano-Reggiano cheese is used. Additionally, the Italian version often uses fresh mozzarella cheese instead of the American version's melted mozzarella. 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)
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 1/2 cup (50g) grated Parmigiano-Reggiano cheese 1/2 cup (50g) grated Parmigiano-Reggiano cheese
• 2 eggs, beaten 2 eggs, beaten
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• 8 oz (225g) fresh mozzarella cheese, sliced 8 oz (225g) fresh mozzarella cheese, sliced
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish
• Salt and pepper, to taste Salt and pepper, to taste
• Olive oil, for frying Olive oil, for frying

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 22g (Saturated Fat: 10g)
• Carbohydrates: 15g (Sugar: 5g)
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a shallow dish, combine the flour and grated Parmigiano-Reggiano cheese.
3. 3.
   Season the chicken cutlets with salt and pepper on both sides.
4. 4.
   Dip each chicken cutlet into the beaten eggs, then coat it in the flour and cheese mixture, pressing gently to adhere.
5. 5.
   In a large skillet, heat enough olive oil to cover the bottom of the pan over medium heat.
6. 6.
   Fry the breaded chicken cutlets until golden brown on both sides, about 3-4 minutes per side.
7. 7.
   Remove the chicken cutlets from the skillet and place them on a paper towel-lined plate to drain excess oil.
8. 8.
   In a baking dish, spread a thin layer of tomato sauce on the bottom.
9. 9.
   Place the fried chicken cutlets on top of the sauce.
10. 10.
    Spoon additional tomato sauce over each chicken cutlet.
11. 11.
    Top each cutlet with slices of fresh mozzarella cheese.
12. 12.
    Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
13. 13.
    Garnish with fresh basil leaves before serving.

Treat your ingredients with care...

• Chicken breast cutlets — Pound the chicken breasts to an even thickness before breading to ensure even cooking.
• Fresh mozzarella cheese — Use the best quality mozzarella you can find for a creamy and flavorful topping.

Tips & Tricks

• For a crispier breading, you can double coat the chicken cutlets by dipping them in the beaten eggs and flour mixture twice.
• Serve the Pollo alla Parmigiana with a side of spaghetti or a fresh green salad for a complete meal.
• If you prefer a spicier version, add some red pepper flakes to the tomato sauce.

Serving advice

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

Presentation advice

Place the Pollo alla Parmigiana on a serving platter and drizzle some extra tomato sauce around the edges. Sprinkle with grated Parmigiano-Reggiano cheese and garnish with a sprig of fresh basil.