Chicken parmigiana was born in the Italian communities of the United States at the beginning of the 20th century, adapting the eggplant parmigiana to the American taste for the abundance of chicken. In mainland Italy it became popular in subsequent decades as a modern variant of the classic melanzane alla parmigiana. Today it is one of the most recognized Italian-American dishes in the world.
Italian
Chicken Parmigiana
Chicken Parmigiana from Italy: traditional step-by-step recipe, with chef tips and clear timings.
- Italy
- Main course
- High protein
- medium
- lactosa
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 485 kcal
- Protein 42 g
- Fiber 2 g
- Carbohydrates 28 g
- Fat 22 g
- Sodium 780 mg
Story behind the dish
Preparation
Chicken Parmigiana is a preparation from Italy with medium difficulty. Reserve about 55 minutes in total (20 for mise en place and preparation, 35 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 4 boneless chicken breasts, 180 g each.
- Have ready: 150 g of wheat flour.
- Have ready: 3 beaten eggs.
- Have ready: 200 g Italian breadcrumbs.
- Have ready: 400 g of homemade tomato sauce.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Flatten the breasts with a mallet between plastic wrap until…
Flatten the breasts with a mallet between transparent film until achieving a uniform thickness of 1 cm, season with salt and pepper on both sides.
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Dredge each breast in flour
Dredge each breast in flour, beaten egg and breadcrumbs, pressing well so that the coating adheres.
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Fry in hot oil at 170°C for 3 minutes per side until golden brown
Fry in hot oil at 170°C for 3 minutes per side until golden brown, drain on absorbent paper. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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Sauté the garlic in olive oil for a minute
Sauté the garlic in olive oil for a minute, add the tomato sauce with oregano and cook for 10 minutes over low heat.
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Place the breaded breasts in an oven dish.
Place the breaded breasts in a baking dish, cover with sauce, mozzarella slices and grated parmesan. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute
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Gratin at 200°C for 12 minutes until the cheese bubbles and…
Gratin at 200°C for 12 minutes until the cheese is bubbling and browning at the edges.
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Rest for 3 minutes and serve with fresh chopped basil on top
Rest for 3 minutes and serve with fresh chopped basil on top. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Baked version without prior frying to reduce fat.
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