Chicken Parmigiana

Ingredients

While the original Chicken Parmigiana is typically made with mozzarella cheese and served with pasta, the Japanese adaptation, Katsu Parmigiana, uses panko breadcrumbs for a lighter and crispier texture. Additionally, it is served with rice or noodles instead of pasta, reflecting the staple grains in Japanese cuisine. 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 2 eggs
• 2 cups (200g) panko breadcrumbs 2 cups (200g) panko breadcrumbs
• Salt and pepper to taste Salt and pepper to taste
• Vegetable oil for frying Vegetable oil for frying
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• 1 cup (100g) shredded cheese (such as cheddar or mozzarella) 1 cup (100g) shredded cheese (such as cheddar or mozzarella)
• Cooked rice or noodles, for serving Cooked rice or noodles, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 15g, 6g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness.
3. 3.
   Season the chicken breasts with salt and pepper.
4. 4.
   Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
5. 5.
   Dredge each chicken breast in flour, then dip it into the beaten eggs, and finally coat it with panko breadcrumbs, pressing gently to adhere.
6. 6.
   Heat vegetable oil in a large skillet over medium heat.
7. 7.
   Fry the breaded chicken breasts until golden brown on both sides, about 3-4 minutes per side.
8. 8.
   Transfer the chicken breasts to a baking dish and top each with tomato sauce and shredded cheese.
9. 9.
   Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly.
10. 10.
    Serve the Katsu Parmigiana over cooked rice or noodles.

Treat your ingredients with care...

• Chicken breasts — Pound them to an even thickness for even cooking.
• Panko breadcrumbs — Use panko for a lighter and crispier texture compared to regular breadcrumbs.
• Tomato sauce — Choose a high-quality tomato sauce or make your own for the best flavor.
• Shredded cheese — Use a melting cheese like cheddar or mozzarella for a gooey topping.
• Rice or noodles — Cook them according to package instructions and season with a pinch of salt for added flavor.

Tips & Tricks

• For extra flavor, season the flour with herbs and spices like garlic powder, paprika, or dried oregano.
• Make sure the oil is hot enough before frying the chicken to achieve a crispy coating.
• If you prefer a lighter version, you can bake the breaded chicken instead of frying it.
• Customize the dish by adding sliced vegetables like bell peppers or mushrooms to the tomato sauce.
• Garnish with fresh herbs like basil or parsley for a pop of color and freshness.

Serving advice

Serve the Katsu Parmigiana hot, straight from the oven, with a side of cooked rice or noodles. Garnish with fresh herbs and serve with a simple salad or steamed vegetables for a complete meal.

Presentation advice

To enhance the presentation, place the Katsu Parmigiana on a bed of rice or noodles and drizzle some extra tomato sauce on top. Sprinkle with grated cheese and garnish with fresh herbs for an appetizing look.