Craving a classic Italian dinner? Chicken Parmigiana is a comforting and delicious meal perfect for any night. You’ll love creating this restaurant-quality dish right in your own kitchen.
Key Ingredients & Substitutions:
- Chicken Breasts: Use boneless, skinless chicken thighs for a different texture.
- Marinara Sauce: A good quality store-bought sauce works great, or you can use your favorite homemade recipe.
- Mozzarella Cheese: Provolone or a blend of Italian cheeses can also be used.
- Breadcrumbs: Panko breadcrumbs provide an extra crispy coating.
- Parmesan Cheese: Grana Padano is a good substitute.
Ingredients:
- 2 boneless, skinless chicken breasts
- 1 cup plain breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour
- 2 large eggs, beaten
- 1/2 cup olive oil, for frying
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- Fresh basil, for garnish (optional)
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Servings: 2
- Calories per serving: Approximately 650-700
- Tools Needed: Meat mallet, shallow dishes, large skillet, baking dish.
Step-by-Step Instructions:
1. Prepare the Chicken
Carefully slice each chicken breast in half horizontally to create four thinner cutlets. Place each cutlet between two sheets of plastic wrap and pound it with a meat mallet until it is about 1/4 inch thick. This helps the chicken cook evenly.
2. Set Up Your Breading Stations
Prepare three shallow dishes. In the first, put the flour. In the second, whisk the eggs. In the third, combine the breadcrumbs, Parmesan cheese, oregano, garlic powder, and black pepper. This assembly line makes the breading process smooth.
3. Bread the Chicken
Dredge each chicken cutlet first in the flour, shaking off any excess. Next, dip it in the beaten egg, allowing any extra to drip off. Finally, press the chicken into the breadcrumb mixture, ensuring it is fully coated on both sides.
4. Fry the Chicken
Heat the olive oil in a large skillet over medium-high heat. Once hot, carefully place two chicken cutlets in the skillet, being careful not to overcrowd it. Cook for 3-4 minutes per side, until golden brown and cooked through. Remove and place on a paper towel-lined plate to drain excess oil. Repeat with the remaining cutlets.
5. Assemble and Bake
Preheat your oven to 375°F (190°C). Pour half of the marinara sauce into the bottom of a baking dish. Arrange the fried chicken cutlets over the sauce. Top each piece of chicken with more marinara sauce, then generously sprinkle with mozzarella cheese.
6. Finish in the Oven
Bake for 15-20 minutes, or until the cheese is melted, bubbly, and slightly golden. Garnish with fresh basil if you like. Your delicious Italian dinner is ready to enjoy.
Variation Ideas:
- Spicy Kick: Add a pinch of red pepper flakes to the breadcrumbs or marinara sauce.
- Mushroom Parmigiana: Layer sautéed mushrooms over the chicken before adding cheese.
- Eggplant Parmigiana: Substitute thin slices of breaded and fried eggplant for the chicken to make a vegetarian version of this classic Italian dinner.
Storage Instructions:
Store leftover Chicken Parmigiana in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm in the oven at 350°F (175°C) until heated through, or microwave for quicker results.
Frequently Asked Questions (FAQ):
- Can I make Chicken Parmigiana ahead of time? Yes, you can bread and fry the chicken a day in advance and store it in the refrigerator. Assemble and bake just before serving.
- Why is my chicken soggy? Ensure your oil is hot enough before frying, and don’t overcrowd the pan. Draining on paper towels also helps.
- What should I serve with Chicken Parmigiana? It pairs wonderfully with pasta, a simple green salad, or garlic bread. This makes a complete Italian dinner.
- Can I bake the chicken instead of frying? Yes, for a lighter version, bake the breaded chicken at 400°F (200°C) for 20-25 minutes, flipping halfway, until golden and cooked.
- Can I freeze Chicken Parmigiana? Yes, you can freeze individual portions baked or unbaked. If unbaked, freeze the breaded chicken and sauce separately, then assemble and bake from frozen. If baked, freeze cooled portions in airtight containers.
- What kind of marinara sauce should I use? A good quality store-bought marinara sauce will save you time and still deliver great flavor for your Italian dinner.