The Chef

Restaurants

Meals

Drinks

Restaurants›La Cucina Melbourne›Chicken Parmigiana Recipe

Chicken Parmigiana Recipe

Name: La Cucina Melbournes Chicken Parmigiana Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 pieces boneless skinless chicken breasts; 1 cups all-purpose flour; 2 pieces large eggs; 2 tbs milk; 2 cups plain breadcrumbs (panko or regular); 0.5 cups grated Parmesan cheese; 1 tsp dried oregano; 1.5 tsp salt; 1 tsp black pepper; 0.75 cups olive oil or vegetable oil (for shallow frying); 1 tbs butter (optional, for extra browning); 2 tbs extra-virgin olive oil; 1 pieces yellow onion, finely chopped; 3 pieces garlic cloves, minced; 800 ml canned crushed tomatoes; 2 tbs tomato paste; 1 tsp sugar (to balance acidity); 1 tsp dried basil; 1 tsp dried oregano; 1 tsp salt; 0.5 tsp black pepper; 6 pieces fresh basil leaves (optional, torn); 2 cups mozzarella cheese, shredded or sliced; 0.25 cups grated Parmesan (for topping); 1.2 kg russet potatoes (for chips), peeled and cut into 1/2" fries; 1 cups all-purpose flour; 0.25 cups cornstarch; 0.5 tsp baking powder; 1 cups cold beer (lager or pale ale); 1 tsp salt

Inspired by La Cucina Melbourne

Time1h 15m

Serves4

Crumbed Chicken Breast, Tomato Sugo, Mozzarell. Served with beer battered chips and salad

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.

Crumbed Chicken

4 pieces boneless skinless chicken breasts

1 cups 00 bread flour

2 pieces Large eggs

2 tbs Milk

2 cups plain breadcrumbs (panko or regular)

1/2 cups Grated Parmesan cheese

1 tsp Dried oregano

1 1/2 tsp Celtic sea salt

1 tsp black pepper

3/4 cups olive oil or vegetable oil (for shallow frying)

1 tbs butter (optional, for extra browning)

Tomato Sugo

2 tbs extra-virgin olive oil

1 pieces yellow onion, finely chopped

3 pieces Garlic cloves, minced

3 3/8 cup (800 ml) canned crushed tomatoes

2 tbs tomato paste

1 tsp sugar (to balance acidity)

1 tsp dried basil

1 tsp Dried oregano

1 tsp Celtic sea salt

1/2 tsp black pepper

6 pieces fresh basil leaves (optional, torn)

Assembly & Cheese

2 cups mozzarella cheese, shredded or sliced

1/4 cups grated Parmesan (for topping)

Beer-Battered Chips

2 2/3 lb (1.2 kg) russet potatoes (for chips), peeled and cut into 1/2" fries

1 cups 00 bread flour

1/4 cups Cornstarch

1/2 tsp Baking powder

1 cups cold beer (lager or pale ale)

1 tsp Celtic sea salt

4 1/4 cup (1 liters) vegetable oil (for deep frying)

Salad

4 cups mixed salad greens

12 pieces Cherry tomatoes, halved

1/2 pieces Cucumber, sliced

1/4 pieces Red onion, thinly sliced

2 tbs olive oil

1 tbs red wine vinegar

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Method

Crumbed Chicken

Prepare chicken

If breasts are thick, butterfly or pound to an even 1/2" thickness between plastic wrap. Pat dry with paper towels. Season both sides with 1 tsp salt and 1/2 tsp black pepper.

Set up dredging station

Place flour in a shallow dish. In a second dish, whisk eggs with 2 tbs milk until combined. In a third dish, mix breadcrumbs, grated Parmesan, 1 tsp dried oregano, and remaining 1/2 tsp salt and 1/2 tsp black pepper.

Dredge

Working one at a time: dredge each breast in flour (shake off excess), dip into egg wash, then press firmly into breadcrumb mixture to coat evenly. Set on a tray and repeat for all breasts.

Pan-fry

Heat a large skillet over medium heat and add 3/4 cup oil and 1 tbs butter (optional) until shimmering but not smoking. Fry the crumbed breasts (do not overcrowd) 3-4 minutes per side until golden brown. Transfer to a paper towel-lined tray to drain. The chicken will finish cooking in the oven with sauce and cheese.

Tomato Sugo

Heat 2 tbs olive oil in a saucepan over medium heat. Add chopped onion and sauté 5-7 minutes until soft and translucent. Add minced garlic and cook 30 seconds until fragrant.

Stir in tomato paste and cook 1 minute. Add crushed tomatoes, 1 tsp sugar, 1 tsp dried basil, 1 tsp dried oregano, 1 tsp salt and 1/2 tsp black pepper. Bring to a gentle simmer, reduce heat to low and simmer uncovered 15-20 minutes to thicken, stirring occasionally.

Taste and adjust seasoning. Stir in torn fresh basil leaves at the end if using. Keep warm until assembly.

Assembly & Bake

Preheat oven to 200°C (400°F). Spoon a thin layer (about 1/2 cup) of tomato sugo into the bottom of a baking dish large enough to hold the chicken pieces in a single layer.

Place the fried chicken breasts on top of the sauce. Spoon 2-3 tablespoons of sugo over each breast to coat the top lightly.

Top each breast with about 1/2 cup shredded mozzarella and a light sprinkle (about 1 tbsp) of grated Parmesan.

Bake in the preheated oven 10-12 minutes until cheese is melted and bubbly and the chicken reaches an internal temperature of 74°C (165°F). If you want a browned cheese crust, place under the broiler for 1-2 minutes at the end — watch carefully to avoid burning.

Let rest 3 minutes before serving. Spoon extra sugo from the dish over plated chicken as desired.

Beer-Battered Chips

Rinse cut potato fries in cold water until water runs clear to remove excess starch. Pat completely dry with towels.

Heat vegetable oil in a deep fryer or heavy pot to 160°C (320°F) for the first blanch. Fry potatoes in batches 3-4 minutes until soft but not browned. Remove and drain on paper towels.

Increase oil temperature to 190°C (375°F). Meanwhile, whisk together 1 cup flour, 1/4 cup cornstarch, 1/2 tsp baking powder and 1 tsp salt in a bowl. Gradually whisk in 1 cup cold beer until a smooth batter forms — it should coat but still be light (add a splash more beer if too thick).

Dip the par-cooked fries into the beer batter, letting excess drip off, and carefully lower into hot oil. Fry in small batches 2-3 minutes until golden and crisp. Remove and drain on paper towels, season immediately with a little extra salt if desired.

Salad

Combine mixed salad greens, halved cherry tomatoes, sliced cucumber and thinly sliced red onion in a bowl.

Whisk 2 tbs olive oil, 1 tbs red wine vinegar, 1/2 tsp salt and 1/4 tsp black pepper in a small bowl. Toss dressing with salad just before serving.