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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 2 eggs 1-1/2 cups Italian-seasoned breadcrumbs 3 cups Traditional Tomato Sauce Olive oil 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 minutes. Serve.