Chicken Parmigiana

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3.5 from 92 votes

Chicken Parmigiana

1 hour
Calories 330kcal


  • 2 chicken breasts (large –, makes about 10 thin cutlets)
  • 10 ounces fresh mozzarella
  • 1/3 cup oil (large –, makes about 10 thin cutlets)
  • 1 cup grated parmesan cheese (large –, makes about 10 thin cutlets)
  • 1/2 teaspoon parsley flakes (large –, makes about 10 thin cutlets)
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/3 cup olive oil
  • 3 cloves chopped garlic
  • 1 chopped onion (large –, makes about 10 thin cutlets)
  • 28 ounces crushed tomatoes (large –, makes about 10 thin cutlets)
  • 1/2 teaspoon salt (large –, makes about 10 thin cutlets)
  • 1/4 teaspoon ground pepper (large –, makes about 10 thin cutlets)
  • 1 leaf fresh basil


  • Cut chicken breasts into thin cutlets.
  • You should be able to get about 5 cutlets per breast.
  • Next, whisk 2 eggs in a bowl and set aside.
  • Then in a separate shallow plate mix together grated parmesan, parsley, ground pepper, garlic powder, onion powder, dried oregano, and dried basil.
  • Before coating the chicken, heat up the oil in your pan over medium heat.
  • We used corn oil, but you can use whichever you prefer.
  • To know if your oil is hot enough, simply put some water on your fingers and flick some water onto the oil.
  • If it starts to crack immediately then it’s ready for frying.
  • We suggest not to pre-coat all the chicken first and then go to fry it all.
  • Instead, coat the chicken and immediately put it in the pan to fry.
  • Fry up 2 at a time.
  • While those 2 are frying, you can coat your next 2 and get them ready to go in the pan when the others come off.
  • The reason for this is that the grated parmesan coating doesn’t hold up like traditional breadcrumbs.
  • The moisture from the egg and chicken causes it to get soggy if it sits too long before frying.
  • To coat the chicken, simply dip it in the egg, then dip it in the grated parmesan cheese mixture.
  • Be sure both sides of the cutlet are completely covered.
  • Then fry them in the pan for about 3 minutes per side.
  • If you have a food thermometer, cook the chicken until it has an internal temperate of 165° F.
  • After all your chicken is fried up and looking delicious, now is the time to make the sauce.
  • In a sauce pan, sautè the chopped garlic and onions in the olive oil over medium heat.
  • You don’t want the garlic to brown too much, but just a hint of color.
  • If the garlic burns even a little, start over.
  • This is a classic mistake which will add a ton of bitterness to your sauce.
  • Next, grab your strainer and pass the crushed tomatoes through it.
  • This step is extremely important because you do not want the tomato seeds in your sauce.
  • They will also cause it to be bitter.
  • In these two tips, lies the secret to a sweet, delicious sauce without having to add a bunch of other ingredients to help the taste.
  • If you would like to order a strainer, you can either look for a “strainer and pestle”, which is what we used for this video (I personally used a vintage one, usually about $15 on eBay) or you can look for a mill by searching for a “tomato strainer”.
  • Once the sauce is strained, season the sauce with salt and pepper.
  • Give it a nice stir, turn down the heat to low, and let it simmer for 30 minutes.
  • Be sure to stir the sauce every 5 minutes during this time.
  • After the sauce has been simmering for 30 minutes, now would be a good time to preheat your oven to 400° F.
  • Once 30 minutes is up, add your fresh basil leaf to the sauce and stir.
  • Let it simmer for another 5 minutes and then remove it from the heat.
  • Put your fried chicken cutlets on a baking sheet and put 2-3 tablespoons of marinara sauce on top.
  • Then lastly, top it off with a slice of fresh mozzarella.
  • Of course, if you don’t have fresh mozzarella, you can use Polly-o.
  • Put it in the oven for 10 minutes or until cheese is completely melted.
  • And that’s it!
  • Hope you all enjoy.
  • Let us know how you liked it!
  • Please be sure to follow us on Facebook and subscribe to this blog- we will be posting new recipes and creating new videos for you all to enjoy as frequently as possible!
  • ———————————————
  • Calories – 273.1
  • Fat – 18.9
  • Protein – 22.4


Calories: 330kcal

Originally posted 2019-02-20 18:48:11.

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