Chicken Parmigiana Recipe
breaded chicken cutlet, mozzarella, marinara, over rigatoni in vodka sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
Preheat your oven to 375°F (190°C). Place the chicken breasts between two sheets of plastic wrap and pound them to a uniform thickness. Season both sides with salt and black pepper.
- 2
Bread the Chicken
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each chicken breast in flour, dip in egg, and coat with breadcrumbs.
- 3
Cook the Chicken
In a large skillet, heat olive oil over medium heat. Add the breaded chicken and cook for 4-5 minutes on each side until golden brown and cooked through. Transfer the chicken to a baking dish.
- 4
Add Cheese and Sauce
Top each chicken breast with marinara sauce and shredded mozzarella cheese. Bake in the preheated oven for 15-20 minutes until the cheese is melted and bubbly.
- 5
Cook the Rigatoni
While the chicken is baking, cook the rigatoni according to package instructions. Drain and return to the pot.
- 6
Combine with Vodka Sauce
Stir the vodka sauce into the cooked rigatoni until well combined and heated through.
- 7
Serve
To serve, place a generous portion of rigatoni in vodka sauce on a plate, top with the baked chicken parmigiana, and garnish with chopped parsley.
