Taiwanese-style Chicken Parmigiana

Ingredients

While the original Chicken Parmigiana is typically made with breaded chicken cutlets, marinara sauce, and mozzarella cheese, this Taiwanese adaptation adds a unique twist. The chicken cutlets are seasoned with Taiwanese spices and herbs, and the marinara sauce is enhanced with Taiwanese chili sauce for a touch of heat. Additionally, instead of mozzarella cheese, we use a combination of local Taiwanese cheeses for a rich and creamy topping. We alse have the original recipe for Chicken Parmigiana, so you can check it out.

• 4 chicken breasts, boneless and skinless 4 chicken breasts, boneless and skinless
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 eggs, beaten 2 eggs, beaten
• 2 cups (200g) panko breadcrumbs 2 cups (200g) panko breadcrumbs
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 teaspoon five-spice powder 1 teaspoon five-spice powder
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 teaspoon onion powder 1 teaspoon onion powder
• 1 cup (240ml) vegetable oil, for frying 1 cup (240ml) vegetable oil, for frying
• 1 cup (240ml) Taiwanese chili sauce 1 cup (240ml) Taiwanese chili sauce
• 1 cup (240ml) marinara sauce 1 cup (240ml) marinara sauce
• 1 cup (100g) shredded Taiwanese cheese blend (such as Tainanese, Taoyuan, and Miaoli cheese) 1 cup (100g) shredded Taiwanese cheese blend (such as Tainanese, Taoyuan, and Miaoli cheese)
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 20g (Saturated Fat: 6g)
• Carbohydrates: 35g (Sugars: 8g)
• 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 of about 1/2 inch.
3. 3.
   In three separate shallow bowls, place the flour, beaten eggs, and panko breadcrumbs.
4. 4.
   In a small bowl, mix together the salt, black pepper, five-spice powder, garlic powder, and onion powder.
5. 5.
   Season both sides of the chicken breasts with the spice mixture.
6. 6.
   Dredge each chicken breast in the flour, shaking off any excess.
7. 7.
   Dip the floured chicken breast into the beaten eggs, allowing any excess to drip off.
8. 8.
   Press the chicken breast into the panko breadcrumbs, ensuring it is evenly coated.
9. 9.
   Heat the vegetable oil in a large skillet over medium-high heat.
10. 10.
    Fry the breaded chicken breasts for about 3-4 minutes on each side, or until golden brown and cooked through.
11. 11.
    Transfer the chicken breasts to a baking dish.
12. 12.
    In a small bowl, mix together the Taiwanese chili sauce and marinara sauce.
13. 13.
    Spoon the sauce mixture over each chicken breast.
14. 14.
    Sprinkle the shredded Taiwanese cheese blend over the sauce.
15. 15.
    Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly.
16. 16.
    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 stay tender.
• Taiwanese chili sauce — Adjust the amount of chili sauce according to your spice preference. Add more for extra heat or reduce for a milder flavor.
• Taiwanese cheese blend — If you can't find Taiwanese cheeses, you can substitute with a combination of mozzarella and cheddar cheese.

Tips & Tricks

• For an extra crispy coating, double coat the chicken breasts by repeating the dipping process in the beaten eggs and panko breadcrumbs.
• Serve the Taiwanese-style Chicken Parmigiana with steamed rice or noodles for a complete Taiwanese meal.
• Customize the spice blend by adding other Taiwanese spices like star anise or white pepper for a more authentic flavor.
• If you prefer a milder version, you can substitute the Taiwanese chili sauce with a milder chili sauce or tomato sauce.
• Make sure to let the chicken rest for a few minutes after baking to allow the flavors to meld together.

Serving advice

Serve the Taiwanese-style Chicken Parmigiana hot, garnished with fresh basil leaves. Accompany it with steamed rice or noodles for a satisfying meal.

Presentation advice

Arrange the chicken breasts on a platter, drizzle any remaining sauce over them, and sprinkle with additional shredded Taiwanese cheese. Garnish with fresh basil leaves for a pop of color.