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Chicken Parmagiana

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1 Cup Sprigs
2 Teaspoons Bashed
1 Teaspoon Cheddar cheese
1 Teaspoon Cubed
¼ Cup Garlic Cloves
1 Goose Fat
Lightly Bashed
Olive oil
1 Brown Onion Thinly Sliced
1 Teaspoon cucumbers
800ml halved
cayenne pepper

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Chicken Parmagiana

Chicken Parmagiana

Usually Chicken Parmigiana Is A Fried Chicken Dish That Uses Sauce, Cheese And Served With Spaghetti. The Difference With Chicken Cordon Bleu Lies In The Location Of The Cheese, While Cordon Bleu Has Cheese On The Inside, While In Chicken Parmigiana, The Cheese Is Placed On Top Of The Chicken When Served. The Sauce Used In This Chicken Parmigiana Is A Very Tasty Tomato Sauce

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Chicken Parmigiana, also known as Chicken Parmesan, is an Italian-American classic dish featuring breaded and fried chicken cutlets topped with tomato sauce and melted cheese. Here’s a description of Chicken Parmigiana:

Chicken Parmigiana is a delightful and comforting Italian-American dish that combines tender, breaded chicken cutlets with the flavors of tomato sauce and melted cheese. This dish begins with boneless and skinless chicken breasts, which are pounded or sliced to an even thickness to ensure uniform cooking.

The preparation process typically follows these steps:

  1. Breading: The chicken cutlets are first dipped in flour to create a thin, even coating. This helps the subsequent layers adhere to the chicken.
  2. Egg Wash: The flour-coated chicken is then dipped in beaten eggs. This step provides a sticky surface for the breadcrumbs to adhere to and helps create a crispy crust when cooked.
  3. Breadcrumbs: The chicken is coated in a mixture of breadcrumbs, often combined with grated Parmesan cheese and a blend of Italian herbs and spices. This breadcrumb mixture adds flavor and texture to the dish.
  4. Frying: The breaded chicken cutlets are pan-fried in a skillet with hot oil until they are golden brown and cooked through. This cooking method results in a crispy, flavorful exterior while keeping the chicken tender and juicy.
  5. Sauce: After frying, the chicken cutlets are topped with marinara sauce or tomato sauce. The sauce is typically seasoned with garlic, basil, and oregano for added flavor. A generous amount of sauce is spooned over each piece of chicken.
  6. Cheese: Slices of mozzarella cheese (or sometimes grated Parmesan or provolone) are placed on top of the sauced chicken. The cheese melts and becomes gooey and bubbly under the broiler or in the oven.
  7. Melting: The chicken is briefly placed under a broiler or in the oven until the cheese is fully melted and has developed a golden, slightly browned crust.

The finished Chicken Parmigiana is served hot and garnished with fresh basil or parsley for a burst of color and freshness. It’s often accompanied by pasta, such as spaghetti or fettuccine, to soak up the delicious tomato sauce. The combination of crispy, breaded chicken, rich tomato sauce, and gooey melted cheese creates a comforting and satisfying dish that’s enjoyed by people of all ages and backgrounds.



First Thing You Need To Do Is Make Sure Your Chicken Breast Is Even Thickness All The Way Through — This Will Help It Cook Evenly In The Pan. You Can Do This By Placing It Between Two Sheets Of Baking Paper And Beating It Flat With A Rolling Pin, Or You Can Slice It Horizontally To Make It Even. Set It Aside


Mix Together Your Panko Crumbs, Crumb Herbs, Garlic Powder And Parmesan For The Crumb Coat. Line Up Your Bowls Of Flour, Whisked Eggs And Panko Crumb Mix, Then Dredge The Flattened Chicken Breast In The Flour, Dip It In The Egg And Then Pat It Into The Panko Crumb Mix And Set Aside


Heat A Little Olive Oil In A Non-Stick, Oven Proof Fry Pan. Fry The Chicken Breasts For A Couple Of Minutes On Each Side, Until Golden Crisp And Cooked Through, Then Set Aside.


In The Same Pan, Heat A Little More Olive Oil, Toss In Your Diced Onion And Sautee Until Soft And Sweet, Adding A Little Garlic Paste. Then Stir In Your Passata, Toss In Some Fresh Basil Leaves, Bring It To A Gentle Simmer And Cook Until Slightly Thickened (You Will Need To Simmer A Little Longer If You're Using Crushed Tomatoes, As They Are Wetter) — It Will Only Take A Couple Of Minutes. Turn Off The Pan Heat


Heat Your Grill To High, Lay The Crunchy Chicken Pieces Back Into The Simmered Passata Sauce (This Is Controversial Because You've Worked To Make The Chicken Crunchy, Some People Prefer The Sauce On The Side Or Only On Top), Then Top It With A Spoonful Of The Passata From The Pan (Not Too Much, You Want The Crunchy Chicken To Stay Crunchy). Lay Some Slices Of Mozzarella Over The Top Of That, Drop On A Fresh Basil Leaf, Sprinkle Over Some Parmesan And Then Pop The Whole Pan Into The Oven Under The Grill To Melt The Cheese.


Serve In The Pan, With The Cheese Still Oozy And Add Some Final Sprigs Of Fresh Basil.
Cheesy Polenta Is Another Great Way To Enjoy Some Comfort Food...


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