Easy Chicken Parmigiana – A Homemade Italian Feast
Ah, Chicken Parmigiana! Who can resist this comforting and flavorful dish? Picture a crispy chicken breast, topped with homemade tomato sauce, and covered with a generous layer of melted, golden cheese. It’s an Italian classic that pleases everyone, and today I’m going to show you how to make it from start to finish in your own kitchen. Get ready, we’re going to enjoy a delicious meal!
The Origins of Chicken Parmigiana
The Chicken Parmigiana, as we know it today, is an Italian-American dish. It’s inspired by melanzane alla parmigiana, an eggplant gratin from southern Italy, specifically from the Parma region. Italian immigrants in the U.S. adapted the recipe by replacing eggplant with chicken, which was easier to find and more affordable. The dish grew in popularity in the mid-20th century and became a staple in Italian-American restaurants.
Ingredients: The Key to a Delicious Dish
For a simple and flavorful Chicken Parmigiana recipe, it’s essential to choose quality ingredients. Here’s what you’ll need:
- 4 boneless, skinless chicken breasts
- 200g Comté cheese (or Gruyère)
- 200g Parmesan cheese
- 5-6 ripe, fresh tomatoes (or 800ml canned crushed tomatoes)
- 1 large yellow or white onion, finely chopped
- 4-6 garlic cloves, finely chopped
- 10g dried basil
- 10-15g cane sugar
- 60ml extra virgin olive oil
- 120g all-purpose flour
- 2 large eggs
- 200g breadcrumbs
- Salt and freshly ground black pepper, to taste
- Peanut oil for frying
Preparing the Ingredients
Chicken: Slice each chicken breast horizontally to create two thinner cutlets. If desired, you can further tenderize the chicken by gently pounding it with a meat mallet or the side of your knife, as seen in my video.
Cheeses: Grate the cheeses.
Tomatoes: Blanch, peel, seed, and crush the tomatoes (see detailed instructions below).
Onion and Garlic: Finely chop the onion and garlic.
Basil: Finely chop fresh basil.
Grating the Cheese: A Shredded Symphony
Grating your own cheese is a simple step that makes all the difference in cooking, both in flavor and texture. Unlike pre-shredded cheeses sold in bags, freshly grated cheese doesn’t contain additives like potato starch or cellulose, which are added to prevent clumping. These anti-caking agents not only alter the cheese’s natural taste but also prevent it from melting properly.
By grating your cheese yourself, you’ll get a product that’s more flavorful, meltier, and true to the recipe. Whether you’re gratin-ing a dish, topping a pizza, or dressing your Chicken Parmigiana, homemade cheese will provide a creamier texture and a much more indulgent result. Plus, it lets you choose exactly the variety and quality you want — aged Parmesan, fresh mozzarella, sharp cheddar, etc.
For an authentic, delicious, and visually appealing dish, there’s nothing better than freshly grated cheese. It’s a small habit that takes your everyday dishes to the next level.
Pro Tip:
To create the perfect cheese blend, alternate cheeses while grating. This allows the flavors to mix well. Be sure not to overload the grater, like you would with a funnel.
Preparing the Tomatoes: From Whole Tomato to Amazing Sauce
To skip the tomato prep, you can use a can of 800ml of crushed tomatoes.
Tomato sauce is the soul of this dish. Here’s how to prepare fresh tomatoes for a delicious sauce:
Blanching: Score a cross at the bottom of each tomato. Drop them into boiling water for a few seconds until the skin starts to crack.
Shocking: Immediately transfer the tomatoes into an ice bath to stop the cooking process.
Peeling and Seeding: The skin should peel off easily now. Cut the tomatoes in half and remove the seeds.
Crushing: Use a food processor or a vegetable mill to crush the tomatoes.
Why Blanch the Tomatoes?
Blanching tomatoes makes it easier to remove the skin without cooking them. The ice bath halts the cooking and preserves their freshness.
Preparing the Sauce: A Symphony of Aromas
Tomato sauce is the heart of this dish. Take your time to prepare it with love, and you’ll be rewarded with unbeatable flavor.
Sauté the Aromatics: In a large saucepan, heat olive oil over medium heat. Add the chopped onion and cook for about 5 minutes until translucent. Add the garlic and cook for an additional minute, until fragrant.
Add the Tomatoes and Other Ingredients: Add the peeled and seeded tomatoes to the saucepan. Stir in 10-15g of sugar to reduce the acidity of the tomatoes.
Season and Simmer: Season with salt and pepper to taste. Add the dried basil. Reduce the heat to low, cover, and simmer for about 40 minutes, stirring occasionally to prevent the sauce from sticking. Be cautious with the salt, as the sauce will reduce.
Pro Tip:
For a richer, more complex sauce, add a tablespoon of tomato paste to the pan at the same time as the fresh tomatoes.
Preparing the Chicken: From Breast to Cutlet
The chicken needs to be tender and properly breaded for optimal results.
Cut the Breasts: Slice each chicken breast horizontally into thinner cutlets. Use a large, sharp knife for clean cuts. You can also tenderize the chicken further by gently pounding it, as shown in my video.
Prepare the Breading Station: Set up three shallow dishes. In the first, place the flour. In the second, beat the eggs. In the third, place the breadcrumbs. Season the flour with salt and pepper.
Breading: Coat each chicken cutlet in flour, shaking off the excess. Dip it into the beaten eggs, allowing any excess to drip off. Finally, coat it with breadcrumbs, pressing gently to ensure they stick well.
Pro Tip:
Use one hand for dry ingredients (flour, breadcrumbs) and the other for wet ingredients (eggs) to prevent the breading from becoming clumpy.
Frying the Chicken: Achieving Golden Perfection
Frying gives the chicken its crispy texture and beautiful golden color.
Heat the Oil: In a large pan, heat peanut oil over medium-high heat. The oil should be deep enough for shallow frying.
Fry the Cutlets: Gently add the breaded chicken cutlets to the hot oil. Don’t overcrowd the pan. Fry for 2-3 minutes on each side until golden brown and cooked through.
Rest the Chicken: Transfer the fried cutlets to a wire rack lined with paper towels to drain excess oil. This will help the chicken stay crispy.
Pro Tip:
To check if the oil is at the right temperature, drop a pinch of breadcrumbs into the oil. If it sizzles and turns golden quickly, the oil is ready.
Assembling and Baking: The Grand Finale
It’s time to bring everything together and bake the dish to melt the cheese and create a harmony of flavors.
Preheat the Oven: Preheat your oven to 175°C (350°F).
Assemble the Dish: Spread a thin layer of tomato sauce at the bottom of a baking dish. Place the fried chicken cutlets on top of the sauce. Add more tomato sauce over the chicken, then generously sprinkle with the grated cheese mixture.
Bake the Parmigiana: Bake for 10-15 minutes, or until the cheese is melted, bubbly, and slightly golden. For a perfect finish, use the broiler (salamander) for a few minutes. Keep a close eye on it to prevent the cheese from burning.
In my video, I used an alternative method: I served the portions individually and switched to the broiler mode of my oven to save time.
A Final Thought
Thank you to everyone who follows me and tries my recipes. I reply to all comments, and even though I might miss a few, I read them all. Don’t forget that new aprons and knives are available on ChefMichelDumas.com.
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Ingredient Substitutions
Here are a few ingredient substitutions in case you can’t find something specific:
- Tomatoes: Any ripe, juicy tomatoes will do.
- Cane Sugar: Regular white sugar.
- Cheeses: Feel free to use any cheese that melts well in the oven.
Tips and Tricks
- For a crunchier breading, mix panko breadcrumbs with your regular breadcrumbs.
- If you want to skip tomato preparation, opt for a can of 800ml crushed tomatoes.
- You can prepare the tomato sauce ahead of time and store it in the refrigerator for a few days.
- For a lighter version, bake the chicken instead of frying it.
FAQ
- Can I use frozen chicken? Yes, but make sure to fully thaw it before cooking.
- Can I use canned tomato sauce? Yes, but I recommend using fresh tomatoes for better flavor.
- Can I prepare this dish in advance? Yes, you can assemble the dish ahead of time and store it in the refrigerator for a few hours before baking.
- Can I freeze this dish? I don’t recommend freezing this dish, as the texture of the chicken and cheese may be affected.
Easy Chicken Parmigiana Recipe: A Homemade Italian Feast
Ingredients
- 4 boneless skinless chicken breasts
- 200 g Comté cheese or Gruyère, grated
- 200 g Parmesan cheese grated
- 5 –6 ripe tomatoes or 800 ml canned crushed tomatoes
- 1 large onion finely chopped
- 4 –6 garlic scapes finely chopped
- 10 g dried basil
- 10 –15g cane sugar
- 60 ml extra virgin olive oil
- 120 g all-purpose flour
- 2 large eggs
- 200 g breadcrumbs
- Salt and freshly ground black pepper to taste
- Peanut oil for frying
Instructions
Preparing fresh tomatoes
- (You can skip this by using 800 ml of canned crushed tomatoes.)
- Make a shallow “X” cut at the base of each tomato. Blanch the tomatoes in boiling water for 30 seconds, then immediately transfer them to an ice bath. Peel off the skins, cut the tomatoes in half, remove the seeds, and coarsely crush the flesh using a food processor or a food mill. Set aside.
Making the tomato sauce
- Heat olive oil in a large saucepan over medium heat. Add the chopped onion and sauté for 5 minutes until translucent. Stir in the garlic and cook for another minute until fragrant.
- Add the crushed fresh (or canned) tomatoes to the pot. Mix in the cane sugar, dried basil, salt, and pepper. Lower the heat to a simmer, cover, and let cook for 40 minutes, stirring occasionally to prevent sticking. While the sauce simmers, prepare the chicken.
Preparing the chicken
- Slice each chicken breast horizontally to create thin cutlets. If desired, pound them gently with a meat mallet or the side of a knife to make them even thinner. This helps ensure even cooking and tenderness.
Breading the chicken
- Set up a breading station with three shallow dishes. Fill one with seasoned flour (add salt and pepper), another with beaten eggs, and the third with breadcrumbs. Dip each cutlet first in flour, shaking off any excess, then in the eggs, letting the extra drip off, and finally in the breadcrumbs. Press lightly to make sure the coating sticks well.
Frying the chicken
- In a large skillet, heat enough peanut oil over medium-high heat for shallow frying. Once the oil is hot, gently place the breaded cutlets in the pan without overcrowding. Fry for 2–3 minutes per side, or until golden brown and cooked through. Transfer to a rack or paper towels to drain excess oil. This step gives your chicken that signature crispy crust.
Assembling the dish
- Preheat your oven to 175°C (350°F). In a large baking dish, spread a thin layer of tomato sauce on the bottom. Lay the fried chicken cutlets over the sauce. Spoon more tomato sauce generously over each piece, then top with a generous mix of grated Comté and Parmesan cheeses.
- Note: In my YouTube video, I used an alternate method by plating individual portions and placing them directly under the broiler (salamander function) for faster cooking.
Final baking step
- Bake the assembled dish in the oven for 10–15 minutes, or until the cheese is melted, bubbly, and lightly golden on top. For an extra crispy cheese layer, finish under the broiler for a few minutes, watching closely to prevent burning. Serve hot and enjoy your homemade Italian feast!
Video
Notes
Ingredient Substitutions
Here are a few ingredient substitutions in case you can’t find something specific:
- Tomatoes: Any ripe, juicy tomatoes will do.
- Cane Sugar: Regular white sugar.
- Cheeses: Feel free to use any cheese that melts well in the oven.
Tips and Tricks
- For a crunchier breading, mix panko breadcrumbs with your regular breadcrumbs.
- If you want to skip tomato preparation, opt for a can of 800ml crushed tomatoes.
- You can prepare the tomato sauce ahead of time and store it in the refrigerator for a few days.
- For a lighter version, bake the chicken instead of frying it.
FAQ
- Can I use frozen chicken? Yes, but make sure to fully thaw it before cooking.
- Can I use canned tomato sauce? Yes, but I recommend using fresh tomatoes for better flavor.
- Can I prepare this dish in advance? Yes, you can assemble the dish ahead of time and store it in the refrigerator for a few hours before baking.
Suggested Recipes
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- Easy and Quick Stir-Fried Noodles with Chicken Recipe (Chow Mein)
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Crispy and saucy Korean-style fried chicken that’s packed with flavor. - Traditional Gratin Dauphinois – Easy and Authentic French Recipe
A creamy and authentic French potato gratin, perfect as a side dish.
