Russian-Style Chicken Parmigiana

Ingredients

While the original Chicken Parmigiana is typically made with Italian ingredients like mozzarella cheese and marinara sauce, this Russian adaptation incorporates Russian flavors such as sour cream and dill. The dish is also served with creamy mashed potatoes instead of pasta, adding a comforting element to the meal. We alse have the original recipe for Chicken Parmigiana, so you can check it out.

• 4 chicken breasts (about 500g / 1.1 lb) 4 chicken breasts (about 500g / 1.1 lb)
• 1 cup (240ml) sour cream 1 cup (240ml) sour cream
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• 1 cup (100g) grated Russian cheese (such as tvorog or farmer's cheese) 1 cup (100g) grated Russian cheese (such as tvorog or farmer's cheese)
• 1/2 cup (60g) breadcrumbs 1/2 cup (60g) breadcrumbs
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon dried dill 1 teaspoon dried dill
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 20g, 8g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Flatten the chicken breasts to an even thickness using a meat mallet or rolling pin.
3. 3.
   In a shallow dish, combine the breadcrumbs, dried dill, minced garlic, salt, and pepper.
4. 4.
   Dredge each chicken breast in flour, then dip it into the sour cream, and finally coat it with the breadcrumb mixture.
5. 5.
   Heat the vegetable oil in a large skillet over medium heat. Cook the chicken breasts for about 3-4 minutes on each side until golden brown.
6. 6.
   Transfer the chicken breasts to a baking dish and pour the tomato sauce over them. Sprinkle the grated Russian cheese on top.
7. 7.
   Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly.
8. 8.
   Serve the Russian-style Chicken Parmigiana with creamy mashed potatoes and garnish with fresh dill.

Treat your ingredients with care...

• Chicken breasts — Pound them to an even thickness to ensure even cooking.
• Sour cream — Use full-fat sour cream for a creamy and rich flavor.
• Russian cheese — If you can't find Russian cheese, you can substitute it with cottage cheese or a mild white cheese.

Tips & Tricks

• For a crispier coating, you can double-coat the chicken by dipping it in the sour cream and breadcrumb mixture twice.
• If you prefer a spicier flavor, add a pinch of cayenne pepper to the breadcrumb mixture.
• Serve the Chicken Parmigiana with a dollop of sour cream on top for extra creaminess.
• Feel free to add some sautéed mushrooms or onions to the tomato sauce for added flavor.
• Leftovers can be refrigerated and enjoyed the next day. Simply reheat in the oven until warmed through.

Serving advice

Serve the Russian-Style Chicken Parmigiana hot, alongside a generous portion of creamy mashed potatoes. Garnish with fresh dill for a pop of color and added freshness.

Presentation advice

Arrange the chicken cutlets on a plate, spoon some tomato sauce over them, and sprinkle grated Russian cheese on top. Place a scoop of creamy mashed potatoes on the side and garnish with a sprig of fresh dill.