Chicken Parmigiana

For The Chicken:

  • 2 large eggs
  • 1 tablespoon minced garlic
  • 2 tablespoons fresh chopped parsley
  • Salt and pepper to season
  • 8 extra thin chicken cutlets
  • 1 cup Panko breadcrumbs
  • 1/2 cup Italian breadcrumbs
  • 1/2 cup fresh grated parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon basil
  • 1/2 cup Extra Virgin Olive Oil for frying

For The Sauce:

  • 1/4 cup Extra Virgin Olive Oil
  • 2 teaspoons minced garlic
  • 28 ounce can whole peeled plum tomatoes
  • 28 ounce can crushed tomatoes in basil
  • Salt and pepper to taste
  • 1 teaspoon dried Italian herbs
  • 1 teaspoon sugar
  • 2 tablespoons fresh basil

For The Topping:

  • 2 Logs of Fresh Mozzarella Sliced
  • 1/3 cup fresh shredded parmesan cheese
  • 2 tablespoons fresh chopped basil


For The Chicken:

  • Preheat oven 430°F | 220°C. Lay down aluminum foil grease a large baking sheet with non stick cooking oil spray; set aside.
  • Whisk together eggs, garlic, parsley, salt and pepper in a shallow dish. Add chicken into the egg, rotating to evenly coat each fillet in the mixture.
  • Whisk bread crumbs, Parmesan cheese and garlic powder together in a separate shallow bowl. 
  • Pat chicken dry with a paper towel on both sides this will ensure a nice crisp coating
  • Dip chicken into the breadcrumb mixture to evenly coat.
  • Heat oil in a large skillet over medium-high heat until hot and shimmering. Fry chicken until golden and crispy, (about 7-8 minutes each side).
  • Place chicken on prepared baking sheet and top each breast with enough sauce to coat
  • Top each chicken breast with 3-4slices of mozzarella cheese and about 2 tablespoons parmesan cheese. Sprinkle with basil or parsley. 
  • Bake for 15-20 minutes, or until cheese is bubbling and melted, and the chicken is completely cooked through.

For The Sauce:

  • Heat oil in a large sauce pot then add the garlic until fragrant about one minute
  • Add can of whole peeled tomatoes crush well with potato masher
  • Add crushed tomatoes
  • Add salt and pepper to taste, Italian herbs and sugar (Cover with lid to simmer for about 8 minutes, or until sauce has thickened slightly. Taste test and adjust salt and pepper, if needed.
  • Allow to cook for at least 2 hours to really marry the flavors
  • If you’re on a pinch for time a half hour will do

Or if you MUST use jarred sauce Rao’s marinara is very very good !

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