Chicken Parmesan or Chicken alla Parmigiana (pahr-mee-ZHAH-nah) is a popular
Italian-American dish made with breaded chicken breasts, tomato sauce, Parmesan
and mozzarella cheese. Although "parmigiana" usually means "from Parma", which
is in Northern Italy, the dish is not part of the cuisine of Parma. It is a Southern Italian
dish claimed by both Campania and Sicily.
4 boneless, skinless chicken breasts
Flour for dredging cutlets
Salt and pepper
1-1/2 cups Italian-seasoned breadcrumbs
8 ounces mozzarella cheese, grated
1/2 cup grated Parmesan cheese
Preheat oven to 350 degrees F.
Pound chicken breasts until 1/2-inch thick. Cut each breast into 2 pieces.
Put flour on a plate or a piece of wax or parchment paper. Season with salt
and pepper. Put the breadcrumbs on another plate or piece of paper.
Break the eggs into a wide, shallow dish and beat them to combine.
Dip the chicken cutlets into the flour, then the eggs, and then the
breadcrumbs. Shake off excess and set pieces aside.
Heat your tomato sauce if it was refrigerated. Pour half of the sauce on the
bottom of a large baking dish.
In a large skillet over medium heat, add enough olive oil to cover the bottom of
the pan. Add the chicken cutlets, in batches if necessary, and sauté until
lightly browned, about 1-2 minutes per side. Add more oil to the skillet if pan
becomes dry. As the cutlets are browned, transfer them to the dish with the
tomato sauce. Spoon 1-2 tablespoons of the remaining tomato sauce on each
of the cutlets in the baking dish. Distribute the mozzarella cheese over the top
and sprinkle with the Parmesan. Bake, uncovered, in the oven for 10-12