Chicken Parmigiana

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Chicken Parmigiana

Chicken parmigiana, or chicken parmesan (Italian: pollo alla parmigiana), is a dish that consists of breaded chicken breast covered in tomato sauce and mozzarella, parmesan, or provolone cheese.
The dish originated from 20th-century Italian diaspora and it has been speculated that the dish is based on a combination of the Italian melanzane alla Parmigiana, a dish using breaded eggplant slices instead of chicken.
In America, the dish became popular around 1958, when Italian immigrants brought it in the United States and the “New York Times” first featured a recipe in 1962. In the United States and Canada, chicken parmigiana is often served as a main course, and sometimes with a side of, or on top of pasta.
Chicken parmigiana became popular in Australia too. The dish was known by the 50’s and it was served in restaurants in Adelaide in 1953. Chicken parmigiana is typically served in Australia with a side of chips and salad.
In England this dish is called chicken parmo and is originating in Middlesbrough. Chicken parmo is served with béchamel sauce and cheese instead of a tomato sauce.
Chicken parmigiana combines a lot of textures and falvours in just one bite: the juicy interior of the chicken breast and the crispy crust, the sweet flavor of the tomato sauce and the silky texture of the slightly brown mozzarella. Everyone loves this recipe and I’m sure that you will love it too.
PREP TIME 40 mins
Cook Time 20 mins
Course Main Course
Cuisine Italian
Servings 6
Calories 553 kcal

Ingredients
  

  • 800 g chicken breast
  • 300 g breadcrumbs
  • 100 g parmesan
  • 1 tsp garlic powder
  • 1 tsp dried basil
  • 4 eggs
  • 250 ml sunflower oil

Sauce

  • 200 g tomato puree
  • 1 red onion
  • 2 cloves of garlic
  • 250 g mozzarella
  • 100 g parmesan
  • fresh basil
  • 1 tbsp olive oil

Instructions
 

Chicken

  • Cut the chicken breast to a thickness and beat each piece of chicken breast to a thickness of 1 cm. Season the chicken with salt and pepper.
  • Whisk the eggs with salt and pepper. Mix the breadcrumbs with parmesan, garlic powder, dried basil and grated parmesan.
  • Add the chicken to the egg and rotate it so that it is completely covered, then we give it through the mixture of breadcrumbs and parmesan and we do the same with each piece of chicken breast.
  • Put the oil in a pan and let it heat up. After it has heated, fry the chicken breast on both sides until golden. After the chicken breast is fried, take it out and put it on an absorbent towel.

Sauce

  • For the sauce, saute the finely chopped onion and garlic in the olive oil. Add the tomato paste and water and let it boil. At the end you can add fresh or dried basil and oregano.
  • Put the chicken in a large tray. Over the chicken we put tomato sauce, mozzarella, parmesan and finely chopped fresh basil. Put everything in the preheated oven at 200 degrees for 20-25 minutes.

Notes

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