Saucepan@saucepan · Shared this recipeFollowItalian · dinnerChicken ParmigianaA crispy breaded chicken breast topped with tomato sauce, mozzarella, and parmesan, then baked until golden.total1 hrprep20 mincook40 minservings6Original recipe on recipetineats.comKeep this recipeAdd a copy of Chicken Parmigiana to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients6 servingsBack to 6 servings3 chicken breasts ), 300g/10z each, , halved horizontally to form 6 pieces (Note 21 tsp salt ), , cooking / kosher (or 3/4 tsp table salt, Note 30.5 tsp black pepper0.5 tsp Italian mixed herbs ), (Note 40.333 cup flour, , plain/all purpose2 eggs1 garlic clove, , minced using garlic press0.25 tsp each salt and pepper0.25 tsp Italian mixed herbs ), (Note 41.5 cup panko breadcrumbs ), (sub normal, Note 50.5 cup parmesan ), , finely grated (store bought sand-like is best, Note 60.5 tsp salt0.25 tsp black pepper2 cup olive oil ), (or vegetable or canola1 tbsp olive oil2 garlic cloves, , finely minced0.25 cup onion or eschallots ), , very finely chopped (Note 70.25 tsp red pepper flakes, (chilli flakes, optional)0.25 tsp Italian mixed herbs ), (Note 40.25 cup white wine ), , anything (optional, Note 10400 g / 14 oz tomato passata ), (aka tomato puree, Note 80.5 cup chicken stock/broth ), (or water0.25 tsp each salt and pepper10 basil leaves ), , roughly chopped (sub pinch of dried - or omit2 cup mozzarella cheese ), , shredded (or enough slices to cover0.75 cup parmesan ), , finely grated (best to grate your own, Note 61 tbsp extra virgin olive oil5 basil leaves, , roughly choppedStepsClear checksTap an ingredient or step to check it off.1Step 1: Sprinkle both sides of chicken with salt, pepper and Italian herbs. Refrigerate for 30 minutes.2Step 2: Heat oil in a saucepan over medium heat. Add garlic and onion, cook for 3 minutes until onion is translucent.3Step 3: Add red pepper flakes and herbs, stir for 15 seconds. Add wine, turn up heat and let it simmer rapidly until mostly evaporated and winey smell is gone.4Step 4: Add tomato, chicken stock, salt and pepper. Cover, then simmer 10 minutes on low until thickened. Cover and keep warm.5Step 5: Preheat oven to 180°C/350°F.6Step 6: Crumbing set up: Spread flour out in a shallow bowl. Whisk Egg Dredge in a separate shallow bowl. Mix Crumbing ingredients in a third shallow bowl or pan.7Step 7: Dredge & crumb: Press both sides of chicken into flour, then shake off excess. Coat in egg, letting excess drip off, then place in Crumbing, pressing to adhere.8Step 8: Transfer to plate and repeat with remaining chicken.9Step 9: Line a tray with paper towels and place rack on tray.10Step 10: Heat 1.5 - 2cm / 2/3" oil in a skillet over medium high heat to 180°C/350°F (Note 9).11Step 11: Carefully place 2 or 3 pieces of chicken in. Cook 2 minutes until underside is golden, then carefully turn and cook the other side for 1 1/2 minutes.12Step 12: Transfer to rack, then repeat with remaining chicken. (Note 12 - oil clean and reuse)13Step 13: Place chicken on a tray. Spoon 1/3 cup sauce over the chicken - cover around 80% of the chicken, leave the ends crispy.14Step 14: Sprinkle sauce with basil, then mozzarella cheese (pile it on in mounds to use it all up), then sprinkle with parmesan. Drizzle oil over parmesan.15Step 15: Bake 15 minutes until cheese is melted and there's a few brown spots - no longer, otherwise chicken will overcook.16Step 16: Remove from oven, sprinkle with extra basil if desired. Serve immediately (with leftover Tomato Sauce, if you'd like!)getsaucepan.com/r/ceb33b64-6e29-43f9-84a1-a19eccddc2c5 · Original: https://www.recipetineats.com/chicken-parmigiana/
