Name: Locanda Capris Pollo Parmigiana Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 pieces organic boneless skinless chicken breasts; 1 cups all-purpose flour; 2 pieces large eggs; 0.25 cups whole milk; 1.5 cups plain breadcrumbs (panko or combination); 0.5 cups finely grated Parmesan cheese; 1 tsp dried Italian seasoning; 0.5 tsp garlic powder; 1.5 tsp kosher salt; 0.5 tsp freshly ground black pepper; 3 tbs olive oil (for pan-frying); 2 cups tomato sauce (preferably simple marinara); 8 oz fresh mozzarella, sliced; 0.25 cups grated Parmesan (for finishing); 8 leaves fresh basil leaves; 0.25 tsp crushed red pepper flakes; 4 cups seasonal vegetables (e.g., zucchini, bell pepper, cherry tomatoes); 2 tbs olive oil; 2 pieces garlic cloves, minced; 0.5 tsp salt; 0.25 tsp black pepper; 1 tbs fresh lemon juice (optional); 2 tbs fresh parsley, chopped; 4 pieces lemon wedges (optional)

Method

Breaded Chicken

Prepare chicken

Trim any fat from the chicken breasts. If breasts are thick, butterfly them or place between plastic wrap and pound to an even 1/2-inch thickness using a meat mallet or rolling pin. Pat dry with paper towels.

Set up breading station

Place the flour in a shallow bowl and season with 1/2 tsp kosher salt and 1/4 tsp black pepper. In a second bowl beat the eggs with the milk until combined. In a third bowl combine the breadcrumbs, grated Parmesan, dried Italian seasoning, garlic powder, remaining 1 tsp kosher salt and 1/4 tsp black pepper.

Bread the chicken

Dredge each chicken breast first in the seasoned flour, shaking off excess, then dip into the egg mixture, letting excess drip off, then press firmly into the breadcrumb mixture to coat fully. Place breaded breasts on a baking sheet and let rest 10 minutes to help coating adhere.

Pan-fry until golden

Heat a large skillet over medium heat and add 3 tbs olive oil. When oil is hot but not smoking, add 2 breasts (do not crowd) and fry 3-4 minutes per side until golden brown. Transfer to a wire rack set over a baking sheet. Repeat with remaining oil and breasts. The internal temperature at this point should be about 150°F (65°C) — they will finish in the oven.

Tomato & Cheese Topping

Preheat oven

Preheat oven to 400°F (200°C) while you finish the chicken.

Assemble

Spoon about 1/2 cup tomato sauce over each fried chicken breast, spreading slightly to cover the top. Season sauce with crushed red pepper flakes if using. Top each breast with sliced fresh mozzarella (about 2 oz per breast) and sprinkle a little grated Parmesan over each.

Bake to melt and finish cooking

Place the topped chicken on the wire rack/baking sheet and bake in the preheated oven 8-10 minutes, or until cheese is melted, bubbly and the chicken reaches 165°F (74°C) internal temperature. If you prefer a browned top, switch to broil for the last 1-2 minutes, watching carefully to avoid burning.

Garnish

Remove from oven, let rest 2 minutes, then top each with 2 basil leaves and a light sprinkle of chopped parsley.

Seasonal Vegetables

Prepare vegetables

While chicken rests after breading or during the bake, cut zucchini and bell pepper into 1/2-inch slices and halve cherry tomatoes. Toss vegetables with 2 tbs olive oil, minced garlic, 1/2 tsp salt and 1/4 tsp black pepper.

Sear or roast

Option A (stovetop): Heat a separate skillet over medium-high heat. Add the seasoned vegetables and cook, stirring occasionally, 6-8 minutes until just tender and slightly charred. Finish with lemon juice if using. Option B (oven): Spread on a baking sheet and roast in the 400°F oven for 12-15 minutes until tender and golden, turning once.

To Serve

Plate one chicken breast per person alongside a generous portion of seasonal vegetables. Sprinkle chopped parsley over the chicken and vegetables and serve with a lemon wedge on the side for squeezing.