Chicken Parmesan

Ingredients:

For The Chicken:

2 large eggs

1 tablespoon minced garlic

2 tablespoons fresh chopped parsley

Salt and pepper to season

3 large chicken breasts halved horizontally to make 6 fillets

1 cup Panko breadcrumbs

1/2 cup breadcrumbs (Italian or golden)

1/2 cup fresh grated parmesan cheese

1 teaspoon garlic or onion powder

1/2 cup olive oil for frying

For The Sauce:

1 tablespoon olive oil

1 large onion chopped

2 teaspoons minced garlic

14 ounces (400 g) tomato puree (Passata)

Salt and pepper to taste

1 teaspoon dried Italian herbs

1 teaspoon sugar (optional)

For The Topping:

8 ounces (250 g) mozzarella cheese sliced or shredded

1/3 cup fresh shredded parmesan cheese

2 tablespoons fresh chopped basil or parsley

Instructions:

For The Chicken:

Step 1:

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.

Cover with plastic wrap and allow to marinate for at least 15 minutes (or overnight night if time allows for a deeper flavour).

Step 2:

When chicken is ready for cooking, mix bread crumbs, Parmesan cheese and garlic powder together in a separate shallow bowl.

Dip chicken into the breadcrumb mixture to evenly coat.

Step 1:

Preheat oven 430°F | 220°C.

Lightly grease an oven tray (or baking dish) with non stick cooking oil spray; set aside.

Step 3:

Heat oil in a large skillet over medium-high heat until hot and shimmering.

Fry chicken until golden and crispy, (about 4-5 minutes each side).

Step 4:

Place chicken on prepared baking tray / dish and top each breast with about 1/3 cup of sauce (sauce recipe below).

Top each chicken breast with 2-3 slices of mozzarella cheese and about 2 tablespoons parmesan cheese.

Sprinkle with basil or parsley.

Step 5:

Bake for 15-20 minutes, or until cheese is bubbling and melted, and the chicken is completely cooked through.

For The Sauce:

Step 1:

Heat oil in a medium-sized pot.

Fry onion until transparent (about 3 minutes), then add the garlic until fragrant (about 30 seconds).

Step 2:

Add the tomato puree, salt and pepper to taste, Italian herbs and sugar (If using).

Cover with lid to simmer for about 8 minutes, or until sauce has thickened slightly.

Taste test and adjust salt and pepper, if needed.

NOTES

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!

Nutrition Information:

Frequently Asked Questions:

Can I use chicken thighs instead of chicken breasts in this recipe?

Yes, you can use chicken thighs instead of chicken breasts.

However, keep in mind that cooking times may vary slightly, and thighs may require a few extra minutes of cooking.

Is it necessary to marinate the chicken before cooking?

Marinating the chicken helps infuse it with flavor, but it’s not strictly necessary.

If you’re short on time, you can skip the marinating step, although the flavor may not be as pronounced.

Can I bake the chicken directly without frying it first?

Yes, you can bake the chicken without frying it first for a lighter version of the dish.

Simply coat the chicken with breadcrumbs and bake it in the oven until cooked through, then proceed with adding sauce and cheese.

What can I use instead of Panko breadcrumbs?

If you don’t have Panko breadcrumbs, you can use regular breadcrumbs or crushed crackers as a substitute.

However, Panko breadcrumbs tend to provide a crispier texture.

Can I make the sauce ahead of time?

Yes, you can prepare the sauce ahead of time and store it in the refrigerator for up to a few days.

Simply reheat it before using it in the recipe.

Can I use pre-grated Parmesan cheese instead of fresh grated?

While fresh grated Parmesan cheese is preferred for its flavor, you can use pre-grated Parmesan cheese as a convenient alternative.

Just be aware that pre-grated cheese may have added anti-caking agents that can affect the texture of the dish slightly.

How do I know when the chicken is cooked through?

The chicken is cooked through when it reaches an internal temperature of 165°F (75°C).

You can use a meat thermometer to check the temperature, or simply cut into the thickest part of the chicken to ensure it’s no longer pink and the juices run clear.

Can I freeze Chicken Parmesan?

Yes, you can freeze Chicken Parmesan for future meals.

After baking, let it cool completely, then wrap it tightly in foil or plastic wrap and place it in a freezer-safe container.

It can be stored in the freezer for up to 2-3 months.

Thaw overnight in the refrigerator before reheating.

What side dishes pair well with Chicken Parmesan?

Chicken Parmesan pairs well with pasta, mashed potatoes, a simple salad, steamed vegetables, or garlic bread.

You can also serve it with zucchini noodles or cauliflower rice for a low-carb option.

Can I use store-bought marinara sauce instead of making the sauce from scratch?

Yes, you can use store-bought marinara sauce to save time.

Just make sure to choose a good-quality sauce with flavors that complement the dish.

Adjust the seasoning as needed to suit your taste.