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Homemade Crispy Chicken Parmesan (Parmigiana) photo

Crispy Chicken Parmesan (Parmigiana)

Crispy breaded chicken breasts topped with a simple tomato passata sauce and melted mozzarella and Parmesan.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 largeeggs
  • 1 tablespoongarlicminced
  • 2 tablespoonsparsleyfresh chopped
  • 1/4 teaspoonsaltto season
  • 3 largechicken breastshalved horizontally to make 6 fillets
  • 1 cupPanko breadcrumbs
  • 1/2 cupbreadcrumbsItalian or golden
  • 1/2 cupparmesan cheesefresh grated
  • 1 teaspoongarlic powder
  • 1 teaspoononion powder
  • 1/2 cupolive oilfor frying
  • 1 tablespoonolive oil
  • 1 largeonionchopped
  • 2 teaspoonsgarlicminced
  • 14 ouncestomato pureePassata
  • 1/4 teaspoonsaltto taste
  • 1/4 teaspoonblack pepperto taste
  • 1 teaspoondried Italian herbs
  • 1 teaspoonsugaroptional
  • 8 ouncesmozzarella cheesesliced or shredded
  • 1/3 cupparmesan cheesefresh shredded
  • 2 tablespoonsbasilor parsley fresh, chopped

Equipment

  • Cutting Board
  • Shallow Dish
  • shallow bowl
  • Medium Pot
  • Large Skillet
  • oven tray or baking dish

Method
 

Instructions
  1. Place the 3 large chicken breasts (halved horizontally to make 6 fillets) on a cutting board and pat dry with paper towels.
  2. In a shallow dish whisk together 2 large eggs, 1 tablespoon minced garlic, 2 tablespoons chopped fresh parsley and 1/4 teaspoon salt. Add the chicken fillets, turn to coat, cover with plastic wrap and refrigerate to marinate for at least 15 minutes or up to overnight.
  3. While the chicken marinates, make the tomato sauce: heat 1 tablespoon olive oil in a medium pot over medium heat. Add 1 large chopped onion and fry until translucent, about 3 minutes. Add 2 teaspoons minced garlic and cook until fragrant, about 30 seconds.
  4. Add 14 ounces tomato puree (passata), 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon dried Italian herbs and 1 teaspoon sugar (optional). Stir, cover, reduce heat to low and simmer for about 8 minutes, uncovered or partially covered, until the sauce has thickened slightly. Taste and adjust salt and pepper if needed. Keep warm.
  5. In a separate shallow bowl combine 1 cup Panko breadcrumbs, 1/2 cup Italian or golden breadcrumbs, 1/2 cup freshly grated Parmesan cheese, 1 teaspoon garlic powder and 1 teaspoon onion powder.
  6. Remove the chicken from the egg mixture one fillet at a time. Dip each fillet into the breadcrumb mixture, pressing the crumbs onto both sides so they adhere. Place breaded fillets on a clean plate and repeat with remaining chicken.
  7. Preheat the oven to 430°F (220°C). Lightly grease an oven tray or baking dish with a little of the olive oil (from your frying oil).
  8. Heat 1/2 cup olive oil in a large skillet over medium–high heat until hot and shimmering. Fry the breaded chicken fillets until golden and crispy, about 4–5 minutes per side. Transfer the fried fillets to the prepared baking tray or dish.
  9. Spoon about 1/3 cup of the warm tomato sauce over each chicken fillet. Top each fillet with the 8 ounces mozzarella (sliced or shredded) and then evenly sprinkle the remaining 1/3 cup shredded Parmesan over the chicken. Sprinkle with the 2 tablespoons chopped basil or parsley.
  10. Bake in the preheated oven for 15–20 minutes, or until the cheese is bubbling and melted and the chicken is cooked through.
  11. Remove from the oven and let rest for 2–3 minutes before serving.

Notes

Notes
Tips:
For this recipe, we use both chicken thighs and breasts.
Serve with pasta, mashed potato, a salad, steamed veggies, zucchini noodles or cauliflower rice for the perfect meal!