Easy Chicken Parmigiana Recipe: 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!
Ingrédients
- 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!
Vidéo
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.