Pollo Alla Parmigiana Recipe
Thinly prepared chicken breast, lightly breaded and flash fried, topped with our tomato basil sauce, melted mozzarella and parmesan cheese. Served with spaghetti marinara.
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Ingredients
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Chicken Preparation
Sauce and Toppings
Spaghetti Marinara
Method
Chicken Preparation
- 1
Prepare the Chicken
Slice each chicken breast in half horizontally to create thin cutlets. Place them between sheets of plastic wrap and pound gently with a meat mallet until they are about 1/2 inch thick.
- 2
Set Up Breading Station
Set up three shallow dishes: one with flour mixed with salt and pepper, one with beaten eggs, and one with breadcrumbs.
- 3
Bread the Chicken
Dredge each chicken cutlet first in the flour, shaking off excess, then dip in the beaten eggs, and finally coat with breadcrumbs. Press down gently to ensure the breadcrumbs adhere.
- 4
Fry the Chicken
In a large skillet, heat olive oil over medium-high heat. Add the breaded chicken cutlets in batches and cook for 3-4 minutes on each side until golden brown. Remove and drain on paper towels.
Sauce and Toppings
- 5
Add Sauce and Cheese
Preheat the oven to 400°F (200°C). In a baking dish, place the fried chicken cutlets. Pour the tomato basil sauce over each cutlet, then sprinkle with shredded mozzarella and grated parmesan cheese.
- 6
Bake
Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the cheese is melted and bubbly.
Spaghetti Marinara
- 7
Cook Spaghetti
While the chicken is baking, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente.
- 8
Heat Marinara Sauce
In a separate saucepan, heat the marinara sauce over medium heat until warmed through.
- 9
Serve
Drain the spaghetti and toss with the marinara sauce. Plate the spaghetti alongside the chicken parmesan, and garnish with fresh basil and grated parmesan cheese.