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Chicken Parmigiana
Chicken parmigiana is a popular Italian-American dish served in a variety of ways. The same basic recipe works for a number of dishes. The components usually consists of a breaded, tenderized piece of meat (or slice of eggplant), a simple marinara sauce, and cheese (usually mozzarella). A thicker pasta, such as linguini, a toasted loaf of Italian bread, and a light red wine such as Chianti complement this dish well. This recipe is typical of the parmigiana recipes from New York and New Jersey.
Ingredients
- chicken breasts2
- salt1 tsp
- garlic powder1 tsp
- dried oregano1/2 tsp
- dried basil, dried1/4 tsp
- black pepper, finely-crushed1/4 tsp
- all-purpose flour1/2 cup
- tomato puree1/2 cup
- chicken stock1/4 cup
- canola oil, see below if you wish to use olive oil1/2 cup
- shredded mozzarella cheese, shredded1/2 cup
- grated parmigiano cheese, grated1/4 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 13 steps
In a heavy skillet (preferably cast iron), heat the oil on medium heat.
While the oil is heating, use a tenderizing mallet (or the ball of your hand) to pound the chicken breasts to about ½ inch thick. This step is important to ensure the chicken is tender and more importantly to ensure the chicken cooks thoroughly.
Season the chicken breasts with salt and garlic powder.
Dredge the breasts in flour and shake off any excess.
Place both breasts in the heated oil for 3 minutes, then flip and fry for an additional 2 minutes.
Remove the breasts and place on a rack or paper towel.
Preheat a broiler.
In a large oven-safe saucepan, heat the tomato puree and chicken stock until it begins to simmer.
Add the oregano, basil, and pepper to saucepan and mix
Place cooked chicken breasts in pan and flip a number of times to coat with sauce.
Add mozzarella and parmigiana cheese to the tops of the breasts.
Broil for 30–60 seconds. It will burn very quickly, so check it frequently.
Remove from oven and serve.
