Baked Chicken Parmigiana Authentic Italian Recipe Video

With Tomato Sauce & Fresh Mozzarella Cheese

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Active/Total Time: 35 mins/50 minsServes: 4 to 6

This authentic Italian recipe for chicken parmigiana is easy to make, even though preparing the ingredients before baking may take some time.

An important step to remember is to make sure each chicken breast is thinly and evenly sliced, then pounded flat. Also, keep the tomato sauce warm until you're ready to use it. These steps make the chicken pieces tender and keep them from overcooking once they're in the oven.

Some may wonder why the recipe calls for both flour and breadcrumbs to coat the chicken. This is a common French cooking technique that uses the flour/egg mixture as a glue of sorts, helping the breadcrumbs to stick to the chicken better during cooking.

If you'd like to make this a meatless recipe and go with eggplant instead of chicken, salt the eggplant first for at least half an hour. This will help get rid of any bitter flavors in the juice, leaving the texture softened as well. Then proceed with the rest of the recipe steps.

  • 4 single chicken breasts
  • 1/3 cup Parmigiano-Reggiano cheese
  • 1 cup Italian breadcrumbs (Rouxbe recipe below)
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • Kosher salt (to taste)
  • freshly ground pepper (to taste)
  • 4 cups Basic Tomato Sauce (Rouxbe recipe below)
  • grapeseed oil (for frying)
  • 6 ounces mozzarella cheese

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