Chicken Parmigiano Recipe
Panko breaded Misty Knoll chicken breast fried golden brown, finished with roasted pomodoro and mozzarella.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken
Pomodoro Sauce
Topping
Method
Chicken Preparation
- 1
Prepare the Chicken
Begin by seasoning the chicken breasts with salt and black pepper on both sides.
- 2
Bread the Chicken
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and the last with panko breadcrumbs. Dredge each chicken breast in flour, dip into the egg, and then coat with panko breadcrumbs, pressing gently to adhere.
- 3
Fry the Chicken
In a large skillet, heat olive oil over medium heat. Once hot, add the breaded chicken breasts and fry until golden brown, about 4-5 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
Pomodoro Sauce Preparation
- 4
- 5
Simmer the Sauce
Add salt and bring the mixture to a simmer. Let it cook for about 15-20 minutes until the tomatoes break down. Stir in chopped fresh basil towards the end of cooking.
Assembly
- 6
Assemble the Dish
Preheat your oven to 400°F (200°C). In a baking dish, place the fried chicken breasts. Spoon the roasted pomodoro sauce generously over each piece.
- 7
Add Cheese
Sprinkle mozzarella and Parmesan cheese evenly over the top of the chicken and sauce.
- 8
Bake
Bake in the preheated oven for about 15-20 minutes, or until the cheese is melted and bubbly.