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Chicken Parmigiana
Recipe video above. Known as Chicken Parmesan in the US, the three key things that makes this the best Parmi you'll ever have in your life are: layers upon layers on seasoning, dry brining for the most juicy chicken ever, and extra crispy chicken. Because I'll never understand why you'd go to the trouble of making crispy crumbed chicken if the whole thing goes soggy when smothered in tomato sauce!Bonus baked option in Note 10. So golden and crunchy it will blow your mind!
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 20 min🔥 Cook: 40 min👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●oven
- ●pan
- ●bowl
- ●whisk
- ●skillet
📝 Preparation Steps
1
Dry Brine Chicken:
2
Sprinkle both sides of chicken with salt, pepper and Italian herbs. Refrigerate for ⏱️ 30 minutes.
salt (, cooking / kosher (or 3/4 tsp table salt, Note 3))1 tsptsp each salt and pepper1/4tsp salt1/2
3
Parmigiana Tomato Sauce:
4
Heat oil in a saucepan over medium heat. Add garlic and onion, cook for ⏱️ 3 minutes until onion is translucent.
5
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.
6
Add tomato, chicken stock, salt and pepper. Cover, then simmer ⏱️ 10 minutes on low until thickened. Cover and keep warm.
salt (, cooking / kosher (or 3/4 tsp table salt, Note 3))1 tsptsp each salt and pepper1/4tsp salt1/2
7
Crumbing:
8
Preheat oven to 180°C/350°F.
9
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.
10
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.
11
Transfer to plate and repeat with remaining chicken.
12
Frying (Note 10 for baked option):
13
Line a tray with paper towels and place rack on tray.
14
Heat 1.5 - 2cm / 2/3" oil in a skillet over medium high heat to 180°C/350°F (Note 9).
15
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.
16
Transfer to rack, then repeat with remaining chicken. (Note 12 - oil clean and reuse)
17
Assembling & baking:
18
Place chicken on a tray. Spoon 1/3 cup sauce over the chicken - cover around 80% of the chicken, leave the ends crispy.
19
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.
mozzarella cheese (, shredded (or enough slices to cover))2 cups
20
Bake ⏱️ 15 minutes until cheese is melted and there's a few brown spots - no longer, otherwise chicken will overcook.
21
Remove from oven, sprinkle with extra basil if desired. Serve immediately (with leftover Tomato Sauce, if you'd like!)
Nutrition Facts
calories
633 kcal
fat Content
38 g
serving Size
1 serving
fiber Content
2 g
sugar Content
5 g
sodium Content
1705 mg
protein Content
46 g
cholesterol Content
171 mg
carbohydrate Content
25 g
saturated Fat Content
12 g
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