Chicken Parmigiana Recipe
Romano breaded, pomodoro sauce, mozzarella
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Ingredients
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Chicken
Sauce
Topping
Method
Chicken Preparation
- 1
Prepare the Chicken
Pound the chicken breasts to an even thickness (about 1/2 inch). Season both sides with salt and black pepper.
- 2
Bread the Chicken
Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with a mixture of grated Romano cheese and breadcrumbs. Dip each chicken breast into the flour, shaking off excess, then into the eggs, and finally coat with the Romano-breadcrumb mixture.
Cooking the Chicken
- 3
Fry the Chicken
In a large skillet, heat olive oil over medium heat. Add the breaded chicken breasts and cook for about 4-5 minutes on each side, or until golden brown and cooked through. Remove from skillet and set aside.
Sauce Preparation
- 4
Make the Pomodoro Sauce
In the same skillet, add more olive oil if needed, and sauté minced garlic until fragrant (about 30 seconds). Add canned diced tomatoes, oregano, salt, and black pepper. Simmer for about 10 minutes, stirring occasionally. Stir in chopped fresh basil.
Assembly
- 5
Assemble the Dish
Preheat your oven to 400°F (200°C). In a baking dish, spread a layer of pomodoro sauce on the bottom. Place the fried chicken breasts on top and cover each with additional pomodoro sauce. Sprinkle shredded mozzarella on top.
- 6
Bake
Bake in the preheated oven for 15-20 minutes or until the cheese is bubbly and golden.
Serving
- 7
Garnish and Serve
Remove from the oven and let cool for a few minutes. Garnish with fresh basil leaves before serving. Enjoy your Chicken Parmigiana!
