Chicken Parmigiano Recipe
Pounded thin topped with Mozzarella on a bed of sugo
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Ingredients
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Chicken
Sugo (Tomato Sauce)
Topping
Method
Chicken Preparation
- 1
Pound the Chicken
Place the chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound each breast to an even thickness of about 1/2 inch.
- 2
Season the Chicken
Season both sides of the chicken breasts with salt and black pepper.
- 3
Set Up Breading Station
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
- 4
Bread the Chicken
Dredge each chicken breast in flour, shaking off excess, then dip in the beaten eggs, and finally coat with breadcrumbs. Press the breadcrumbs onto the chicken to ensure they adhere well.
- 5
Cook 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 until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
Sugo Preparation
- 6
- 7
Add Tomatoes and Seasonings
Pour in the canned crushed tomatoes, and add oregano, salt, black pepper, and sugar. Stir to combine.
- 8
Simmer the Sauce
Bring the sauce to a simmer, reduce heat to low, and let it cook for about 15-20 minutes, stirring occasionally. Stir in fresh basil just before serving.
Assembly and Baking
- 9
Preheat Oven
Preheat your oven to 375°F (190°C).
- 10
Layer the Dish
Spread a layer of sugo in the bottom of a baking dish. Place the cooked chicken breasts on top of the sauce.
- 11
Add Cheese Topping
Top each chicken breast with shredded mozzarella cheese and sprinkle grated Parmesan on top.
- 12
Bake
Bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly.
- 13
Serve
Remove from the oven and let it cool for a few minutes. Serve hot on a bed of remaining sugo, garnished with additional fresh basil if desired.
