Spanish-Style Chicken Parmigiana

Ingredients

While the original Italian-American Chicken Parmigiana is typically made with mozzarella cheese and served with pasta, the Spanish adaptation incorporates Spanish flavors and ingredients. The Spanish version uses Manchego cheese, a popular Spanish cheese with a nutty flavor, and is often served with a side of saffron-infused rice or patatas bravas, a traditional Spanish potato dish. The tomato sauce in the Spanish version may also include smoky paprika or chorizo for an added depth of flavor. 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, beaten 2 eggs, beaten
• 1 cup (100g) breadcrumbs 1 cup (100g) breadcrumbs
• 1 cup (100g) grated Manchego cheese 1 cup (100g) grated Manchego cheese
• 2 cups (500ml) tomato sauce 2 cups (500ml) tomato sauce
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• 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: 18g (Saturated Fat: 8g)
• Carbohydrates: 30g (Sugar: 8g)
• Protein: 40g
• Fiber: 3g
• 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.
   Dredge each chicken breast in flour, shaking off any excess.
5. 5.
   Dip the chicken breasts into the beaten eggs, allowing any excess to drip off.
6. 6.
   In a separate bowl, combine the breadcrumbs, grated Manchego cheese, smoked paprika, dried oregano, salt, and pepper.
7. 7.
   Press each chicken breast into the breadcrumb mixture, ensuring they are evenly coated.
8. 8.
   Heat olive oil in a large skillet over medium heat.
9. 9.
   Fry the chicken breasts until golden brown on both sides, about 3-4 minutes per side.
10. 10.
    Transfer the chicken breasts to a baking dish.
11. 11.
    Pour the tomato sauce over the chicken breasts, ensuring they are fully covered.
12. 12.
    Sprinkle additional grated Manchego cheese on top.
13. 13.
    Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
14. 14.
    Serve the Pollo a la Parmigiana Española with saffron-infused rice or patatas bravas.

Treat your ingredients with care...

• Chicken breasts — Pound the chicken breasts to an even thickness to ensure they cook evenly.
• Manchego cheese — Use freshly grated Manchego cheese for the best flavor and melting properties.
• Tomato sauce — If you prefer a smoky flavor, add a teaspoon of smoked paprika or diced chorizo to the tomato sauce.

Tips & Tricks

• For extra crispy chicken, you can double coat the chicken breasts by dipping them in the beaten eggs and breadcrumb mixture twice.
• If you don't have Manchego cheese, you can substitute it with another hard cheese like Parmesan or Pecorino Romano.
• To make the dish spicier, add a pinch of cayenne pepper or chopped chili peppers to the breadcrumb mixture.
• Serve the Pollo a la Parmigiana Española with a fresh green salad for a refreshing contrast to the rich flavors.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Pollo a la Parmigiana Española hot, straight from the oven. Garnish with fresh parsley or basil leaves for a pop of color and freshness.

Presentation advice

To make the dish visually appealing, arrange the chicken breasts on a platter and drizzle some extra tomato sauce over them. Sprinkle grated Manchego cheese and chopped fresh herbs on top for an elegant touch.