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Chicken Parmigiana

Time Preperation:0:20 | Cooking: 0:20
Serves: 4

I love having chicken parmigiana when I am out for dinner. Try this Chicken Parmigiana recipe you will love it. This parmigiana recipe is also great with eggplant and any kind of meat.


For Tomato Sauce
A few sprigs of fresh basil
olive oil
3 cloves of garlic, peeled and finely sliced
1 small onion, finely diced
1 fresh red chili
2 x 400g tins of chopped tomatoes
3 anchovies (optional)

For Chicken
sea salt and freshly ground black pepper
200g fresh breadcrumbs
a few sprigs of fresh thyme, leaves picked
a small sprig of fresh rosemary
a handful of freshly grated Parmesan cheese
1 lemon
150g plain flour
2 large eggs, beaten
4 chicken breast halves or thigh filets flattened to a thickness of 2cm
1 x 125g ball of buffalo mozzarella cheese

Do you have a veal parmigiana recipe that you think is better than this one? share it with us


For Tomato Sauce
Preheat your oven to 200°C

Pick some basil leaves and roughly chop. Leaving some for later

Put a pan on a medium heat and add a splash of olive oil, the chopped basil, garlic, onion and anchovies (optional)

Cook for a few minutes.

Prick the chili a few times and add it to the pan.

Allow everything to sizzle for a minute or so, and then pour in the tinned tomatoes.

Bring to the boil, then turn the heat down and simmer for 20 minutes.

Season to taste with salt and pepper.

For Chicken

Mix the breadcrumbs in a bowl with the thyme leaves, chopped rosemary and Parmesan.

Finely grate your lemon zest into the breadcrumbs, mix again, then lay out three plates in front of you.

Put the flour on one and season it with salt and pepper, pour the eggs on to the next plate and put the herby breadcrumbs on the third.

Dip the chicken filets, one at a time, into the flour until well coated.
Shake off any excess, then dip into the egg.

Let the extra egg drip off, then lay the chicken filets in the breadcrumb mixture.

Sprinkle a handful of crumbs over the top and press them down. Make a real point of getting breadcrumbs on to every part of the chicken filet.

Heat a large non-stick frying pan over a medium heat and add a good splash of olive oil.
Let it heat up a bit, and then add your chicken filets.

Cook for a few minutes on each side until lightly golden, then transfer to a plate lined with kitchen paper to drain.

Using an appropriately sized baking dish (approx. 30 x 20cm) and spread the tomato sauce in the dish.

Lay your chicken filets on top, side by side. Tear the buffalo mozzarella into pieces and dot these over the dish with a few basil leaves.

Bake in the oven for 20 minutes until golden, bubbling and deliciously cooked.
Sprinkle the rest of the basil leaves over.

Perfect with a fresh green salad.

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