Name: Chicken Parmigiana
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 chicken breast fillets; 2 teaspoons salt; ½ teaspoon pepper; ¼ teaspoon paprika; ½ teaspoon onion powder; ½ teaspoon garlic powder; ¼ cup flour; 1 egg (beaten); ½ cup breadcrumbs ((panko was used in this recipe)); cooking oil; ⅓ cup tomato sauce; Parmigiano-Reggiano (or substitute Parmesan); mozzarella

Chicken Parmigiana

By Connie Veneracion

Breast fillets dredged in flour, dipped in egg, coated with breadcrumbs, and fried until golden and crisp are topped with cheese and broiled. Chicken Parmigiana is a crowd pleaser. Serve it with bread, pasta or rice.

Course Main Course

Cuisine Italian

Keyword Cheese, Chicken Fillets, Fried Chicken

Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Servings 4 people

Author Connie Veneracion

Ingredients

2 chicken breast fillets
2 teaspoons salt
½ teaspoon pepper
¼ teaspoon paprika
½ teaspoon onion powder
½ teaspoon garlic powder
¼ cup flour
1 egg beaten
½ cup breadcrumbs (panko was used in this recipe)
cooking oil
⅓ cup tomato sauce
Parmigiano-Reggiano or substitute Parmesan
mozzarella

Instructions

Cut each chicken breast fillet horizontally into two.
Lay the four pieces of chicken on a sheet of cling film and sprinkle with half of the salt, pepper, paprika, onion powder and garlic powder.
Turn the chicken pieces over and sprinkle in the remaining half of the salt, pepper, paprika, onion powder and garlic powder.
Cover the chicken pieces with another sheet of cling film and pound with a kitchen mallet to get a uniform thickness.
Preheat the broiler to 400F.
Place the flour, egg and breadcrumbs in three shallow bowls.
Dredge each piece of chicken in flour; shake off the excess.
Dip the flour chicken in egg.
Coat the wet chicken evenly with breadcrumbs.
In a frying pan, heat enough cooking oil to reach a depth of two inches.
Fry the breaded chicken until golden and crisp, about three minutes per side.
Arrange one fried chicken fillet on a heatproof plate. Do the same with the others.
Spread the top of each chicken fillet with a heaping tablespoon of tomato sauce.
Top the tomato sauce first with Parmigiano-Reggiano then with mozzarella.
Broil the chicken just the until the cheeses melt (we wait until they are nicely scorched (see notes after the recipe).
Serve the chicken parmigiana with a side salad and bread, pasta or rice.

Connie’s Notes

Alternatively, melt and scorch the cheeses using a kitchen torch. Just aim the fire directly on the cheese topping and take care not to burn any exposed part of the chicken.