Chicken Parmigiana Recipe
heirloom tomatoes, fior di latte arugula & fennel salad, spaghetti pomodoro
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 Parmigiana
Arugula & Fennel Salad
Spaghetti Pomodoro
Method
Chicken Parmigiana
- 1
Prepare Chicken
Preheat the oven to 400°F (200°C). Season the chicken breasts with salt and pepper. Dredge each breast in flour, dip in beaten eggs, and coat with breadcrumbs.
- 2
Fry Chicken
In a large skillet, heat olive oil over medium heat. Fry the chicken until golden brown, about 3-4 minutes per side. Transfer to a baking dish.
- 3
Add Sauce and Cheese
Top each chicken breast with marinara sauce and fior di latte cheese. Bake in the preheated oven for 15-20 minutes until the cheese is melted and bubbly.
- 4
Garnish
Remove from the oven and garnish with fresh basil before serving.
Arugula & Fennel Salad
- 5
Prepare Salad
In a large bowl, combine arugula, thinly sliced fennel, and diced heirloom tomatoes.
- 6
Dress Salad
In a small bowl, whisk together lemon juice, olive oil, salt, and pepper. Drizzle over the salad and toss to combine.
Spaghetti Pomodoro
- 7
Cook Spaghetti
Cook spaghetti according to package instructions until al dente. Drain and set aside.
- 8
- 9
Combine Pasta and Sauce
Add the cooked spaghetti to the sauce and toss together. Stir in fresh basil before serving.
