Chicken Parmigana

Written by on in Chicken
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Main Ingredients

  • 4 Chicken Breasts (Pounded Thin)

  • 1 Cup Flour (Seasoned with Salt and Pepper)

  • 4 Eggs (Beaten with 2 tbsp water and seasoned with salt and pepper)

  • 2 Cups Panko Bread Crumbs

  • 1/2 Batch Tomato Sauce

  • 1 Pound Mozzarella Cheese (Thinly Sliced)

  • 1/4 Cup Parmesan Cheese (Grated)

  • 1 Basil or Parsley (for Garnish)

  • TOMATO SAUCE

  • 2 Tbsp Olive Oil

  • 1 Onion (Finely Chopped)

  • 4 Garlic Cloves (Smashed)

  • 2 Cans (828mL each)  whole tomatoes and their juices, pureed in a blender

  • 1 Can (473ml) Crushed Tomatoes

  • 1 Can Tomato Paste

  • 1 Bunch Parsley

  • 1 Chili Pepper

  • Salt and Pepper

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Directions

  • TOMATO SAUCE
  • Heat olive oil in a medium saucepan over medium heat.
  • Add onions and garlic. Cook until Soft
  • Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup Water, parsley, chilli pepper, and bring to a boil.
  • Season to taste, with salt and pepper.
  • Reduce heat and cook until slightly thickened, about 30 minutes.
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  • MAIN INSTRUCTIONS
  • Preheat oven to 400F.
  • Prepare tomato sauce as above.
  • Season chicken on both sides with salt and pepper.
  • Dredge each breast in the flour, egg, then bread crumbs.
  • Add oil to sauce pan and heat over high heat until almost smoking.
  • Add chicken breasts to pan and cook until golden brown on both sides. (About 2 minutes per side)
  • Transfer to a baking dish and top each bread with some tomato sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of parmesan.
  • Bake in the oven until the chicken is cooked through and the cheese is melted. (About 5-7 minutes)
  • Remove from the oven and garnish with basil or parsley leaves.