Chicken & Shrimp Parmigiana Recipe
Boneless chicken breast and lightly breaded shrimp topped with tomato sauce 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.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken and Shrimp
Preheat your oven to 375°F (190°C). Season the boneless chicken breasts with salt, black pepper, and Italian seasoning.
- 2
Bread the Chicken
Dredge each chicken breast in flour, dip in the beaten eggs, and then coat with breadcrumbs. Set aside.
- 3
Bread the Shrimp
In a similar process, dredge the shrimp in flour, dip in the beaten eggs, and coat with breadcrumbs.
- 4
Fry the Chicken and Shrimp
In a large skillet, heat olive oil over medium heat. Fry the breaded chicken breasts for about 4-5 minutes on each side until golden brown. Remove and set aside. Fry the shrimp until they are pink and crispy, about 2-3 minutes on each side.
- 5
Assemble the Dish
In a baking dish, spread a layer of tomato sauce. Place the fried chicken breasts on top, then add the fried shrimp. Top everything with the remaining tomato sauce and sprinkle the shredded mozzarella cheese evenly over the top.
- 6
Bake
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- 7
Serve
Remove from the oven and let it cool for a few minutes before serving. Enjoy your Chicken & Shrimp Parmigiana!