Peruvian-Style Chicken Parmigiana

Ingredients

The Peruvian-style Chicken Parmigiana differs from the original Italian-American version by incorporating Peruvian spices and herbs into the breading and sauce. Additionally, traditional Peruvian cheese, such as queso fresco or queso blanco, is used instead of mozzarella. This adaptation adds a Peruvian flair to the dish, enhancing its flavors and making it a delightful fusion of cuisines. We alse have the original recipe for Chicken Parmigiana, so you can check it out.

• 4 boneless, skinless chicken breasts (500g / 1.1 lb) 4 boneless, skinless chicken breasts (500g / 1.1 lb)
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 eggs, beaten 2 eggs, beaten
• 2 cups (200g) breadcrumbs 2 cups (200g) breadcrumbs
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• Salt and pepper, to taste Salt and pepper, to taste
• 1 cup (240ml) vegetable oil, for frying 1 cup (240ml) vegetable oil, for frying
• 2 cups (500ml) tomato sauce 2 cups (500ml) tomato sauce
• 1 teaspoon ají amarillo paste (Peruvian yellow chili paste) 1 teaspoon ají amarillo paste (Peruvian yellow chili paste)
• 1 teaspoon sugar 1 teaspoon sugar
• 1 cup (100g) grated queso fresco or queso blanco 1 cup (100g) grated queso fresco or queso blanco
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 20g (Sugars: 4g)
• 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.
   In a shallow dish, combine the flour with salt and pepper. In another dish, beat the eggs. In a third dish, mix the breadcrumbs with paprika, cumin, dried oregano, garlic powder, salt, and pepper.
4. 4.
   Dip each chicken breast into the flour mixture, then into the beaten eggs, and finally coat it with the breadcrumb mixture, pressing gently to adhere.
5. 5.
   Heat the vegetable oil in a large skillet over medium heat. Fry the breaded chicken breasts until golden brown on both sides, about 3-4 minutes per side. Transfer the chicken to a paper towel-lined plate to drain excess oil.
6. 6.
   In a separate saucepan, heat the tomato sauce over medium heat. Stir in the ají amarillo paste and sugar, and let it simmer for 5 minutes.
7. 7.
   Place the fried chicken breasts in a baking dish. Pour the tomato sauce over the chicken, covering it completely. Sprinkle the grated queso fresco or queso blanco on top.
8. 8.
   Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
9. 9.
   Garnish with fresh basil leaves before serving.

Treat your ingredients with care...

• Chicken breasts — Pound the chicken breasts to an even thickness to ensure they cook evenly and remain tender.
• Ají amarillo paste — Adjust the amount of ají amarillo paste according to your desired level of spiciness. Add more for a bolder flavor or reduce it for a milder taste.
• Queso fresco or queso blanco — If you can't find Peruvian cheese, you can substitute it with mozzarella or any other mild, meltable cheese.

Tips & Tricks

• For extra crispiness, you can double coat the chicken by repeating the dipping process in the egg and breadcrumb mixture.
• Serve Pollo a la Parmesana with a side of Peruvian rice and a fresh salad for a complete meal.
• If you prefer a lighter version, you can bake the breaded chicken instead of frying it. Simply place the breaded chicken on a baking sheet lined with parchment paper and bake at 200°C (400°F) for 20-25 minutes, or until cooked through.

Serving advice

Serve the Peruvian-Style Chicken Parmigiana hot, straight from the oven. Garnish with fresh basil leaves for a pop of color and added freshness.

Presentation advice

To present the dish beautifully, place the Pollo a la Parmesana on a large serving platter. Arrange the chicken breasts side by side and drizzle some extra tomato sauce over them. Sprinkle additional grated queso fresco or queso blanco on top and garnish with fresh basil leaves.