Parmigiano Recipe
Bone-in, breaded and baked with pomodoro sauce and CG cheeses.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
Preheat your oven to 400°F (200°C). Pat the chicken thighs dry with paper towels and season them with salt, black pepper, and mixed Italian herbs.
- 2
Bread the Chicken
In a shallow bowl, whisk the eggs. In another bowl, combine bread crumbs and grated Parmigiano-Reggiano cheese. Dip each chicken thigh into the egg, then coat with the bread crumb mixture, pressing down to adhere.
- 3
Bake the Chicken
Place the breaded chicken thighs on a baking sheet lined with parchment paper. Drizzle with olive oil. Bake for 25-30 minutes, or until the chicken is cooked through and the coating is golden brown.
- 4
Add Pomodoro Sauce
Remove the chicken from the oven and spoon pomodoro sauce over each piece. Return to the oven for an additional 10 minutes to heat the sauce.
- 5
Serve
Once done, remove from the oven and let it rest for a few minutes. Serve hot, garnished with extra grated Parmigiano-Reggiano if desired.
