Parmigiana Recipe
Lightly breaded and fried, topped with mozzarella cheese, marinara sauce, served with capellini pasta.
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Ingredients
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For the Chicken Parmigiana
For the Capellini Pasta
Method
Preparing the Chicken Parmigiana
- 1
Prepare the Chicken
Preheat your oven to 375°F (190°C). Place the chicken breasts between two sheets of plastic wrap and pound them to about 1/2 inch thickness. Season both sides with salt and black pepper.
- 2
Breading the Chicken
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each chicken breast in flour, shaking off the excess, then dip into the eggs, and finally coat with breadcrumbs.
- 3
Frying the Chicken
In a large skillet, heat olive oil over medium heat. Once hot, add the breaded chicken and cook for 3-4 minutes on each side, until golden brown. Transfer the chicken to a baking dish.
- 4
Add Sauce and Cheese
Spoon marinara sauce generously over each piece of chicken and top with mozzarella cheese. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden.
Cooking the Capellini Pasta
- 5
Boil the Pasta
In a large pot, bring water to a boil and add salt. Add the capellini pasta and cook according to package instructions, usually about 3-5 minutes, until al dente.
- 6
Drain and Toss
Once cooked, drain the pasta and return it to the pot. Drizzle with olive oil and toss to coat. You can add some parmesan cheese if desired.
