Parmigiana Recipe
Chicken breast is hand breaded and sautéed, smothered in pomodoro tomato sauce, topped with melted Mozzarella. Served with bow tie pasta with pomodoro sauce or steamed vegetables.
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Ingredients
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Chicken and Coating
Sauce and Cheese
Pasta or Vegetables
Method
Preparing the Chicken
- 1
Prepare the Chicken
Pat the chicken breasts dry with paper towels. Season with salt and black pepper on both sides.
- 2
Breading Process
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, dip into the eggs, and then coat with breadcrumbs.
- 3
Sautéing Chicken
In a large skillet, heat the olive oil over medium heat. Add the breaded chicken breasts and cook for 4-5 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
Cooking the Sauce
- 4
Prepare the Sauce
In the same skillet, pour in the pomodoro tomato sauce. Bring to a simmer and cook for about 5 minutes.
- 5
Combine Chicken and Sauce
Return the sautéed chicken to the skillet, spooning the sauce over the top. Sprinkle mozzarella cheese and parmesan cheese on top.
- 6
Melt the Cheese
Cover the skillet and let it cook for 5-7 minutes or until the cheese is melted and bubbly.
Cooking Pasta or Vegetables
- 7
Cook the Pasta
In a large pot, bring water to a boil. Add 1 tsp of salt and the bow tie pasta. Cook according to package instructions until al dente. Drain and set aside.
- 8
Prepare Vegetables (if using)
If using vegetables instead of pasta, steam the vegetables until tender, about 5-7 minutes.
Serving
- 9
Plate the Dish
Serve the chicken parmigiana on a plate with a side of bow tie pasta tossed in pomodoro sauce or steamed vegetables.
- 10
Garnish and Enjoy
Garnish with additional parmesan cheese if desired, and serve hot.