Chicken Parmesan Recipe
San Marzano tomato sauce, mozzarella, parmesan cheese, rigatoni
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Ingredients
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Pasta
Chicken
Sauce
Toppings
Method
Pasta Preparation
- 1
Cook the Rigatoni
Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain and set aside.
Chicken Preparation
- 2
Prepare the Chicken
Preheat your oven to 375°F (190°C). Flatten the chicken breasts to an even thickness using a meat mallet.
- 3
Bread the Chicken
Set up a breading station with three bowls: one with flour (mixed with salt and pepper), one with beaten eggs, and one with bread crumbs. Dredge each chicken breast in flour, dip in eggs, and then coat with bread crumbs.
- 4
Fry the Chicken
In a large skillet, heat olive oil over medium heat. Add the breaded chicken and cook for about 4-5 minutes per side, or until golden brown. Remove from skillet and place on a paper towel-lined plate.
Sauce Preparation
- 5
Make the Tomato Sauce
In the same skillet, add the minced garlic and sauté for 1 minute. Pour in the San Marzano tomato sauce, add oregano, salt, and sugar. Simmer for 10 minutes.
Assembly and Baking
- 6
Assemble the Dish
In a baking dish, spread a layer of tomato sauce, then place the fried chicken on top. Cover each piece of chicken with more sauce, followed by shredded mozzarella and grated Parmesan.
- 7
Bake the Dish
Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.
- 8
Serve
Remove from oven, garnish with fresh basil, and serve hot alongside the rigatoni.