Crispy Chicken Parmesan (Parmigiana)

The best chicken parmesan with a deliciously crispy coating, smothered in a rich homemade tomato sauce and melted mozzarella cheese!


For The Chicken:
2 large eggs
1 tablespoon minced garlic
2 tablespoons fresh chopped parsley
Salt and pepper to season
3 large chicken breasts halved horizontally to make 6 fillets
1 cup Panko breadcrumbs
1/2 cup breadcrumbs (Italian or golden)
1/2 cup fresh grated parmesan cheese
1 teaspoon garlic or onion powder
1/2 cup olive oil for frying

For The Sauce:
1 tablespoon olive oil
1 large onion chopped
2 teaspoons minced garlic
14 ounces (400 g) tomato puree (Passata)
Salt and pepper to taste
1 teaspoon dried Italian herbs
1 teaspoon sugar (optional)

For The Topping:
8 ounces (250 g) mozzarella cheese sliced or shredded
1/3 cup fresh shredded parmesan cheese
2 tablespoons fresh chopped basil or parsley

For The Chicken:

  1. Preheat oven 430°F | 220°C. Lightly grease an oven tray (or baking dish) with non stick cooking oil spray; set aside.
  2. Whisk together eggs, garlic, parsley, salt and pepper in a shallow dish. Add chicken into the egg, rotating to evenly coat each fillet in the mixture. Cover with plastic wrap and allow to marinate for at least 15 minutes (or overnight night if time allows for a deeper flavour).
  3. When chicken is ready for cooking, mix bread crumbs, Parmesan cheese and garlic powder together in a separate shallow bowl. Dip chicken into the breadcrumb mixture to evenly coat.
  4. .....
  5. Please visit Crispy Chicken Parmesan (Parmigiana) @ cafedelites.com for full instructions

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