Chicken Parmigiana Recipe

Name: Station Pizza Parlours Chicken Parmigiana Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 each boneless skinless chicken breasts; 1 tsp kosher salt; 1 tsp black pepper, freshly ground; 1 cup all-purpose flour; 2 each large eggs; 2 tbs water; 1.5 cups plain breadcrumbs (or panko); 0.5 cup finely grated Parmesan cheese; 1 tsp dried Italian seasoning; 0.5 tsp garlic powder; 0.5 cup olive oil (for frying); 2 tbsp unsalted butter (optional, for frying); 3 cups prepared marinara sauce (or tomato sauce); 8 oz fresh mozzarella, sliced or shredded; 0.25 cup grated Parmesan cheese (for topping); 8 leaves fresh basil leaves (for garnish, optional)

Inspired by Station Pizza Parlour

Time50m

Serves4

A tender breast of chicken topped with Mozzarella cheese.

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Ingredients

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Chicken

4 each boneless skinless chicken breasts

1 tsp kosher salt

1 tsp Black pepper, freshly ground

1 cup 00 bread flour

2 each Large eggs

2 tbs water

1 1/2 cups plain breadcrumbs (or panko)

1/2 cup finely grated Parmesan cheese

1 tsp dried Italian seasoning

1/2 tsp Watkins garlic powder

1/2 cup olive oil (for frying)

2 tbsp unsalted butter (optional, for frying)

Sauce & Topping

3 cups prepared marinara sauce (or tomato sauce)

8 oz fresh mozzarella, sliced or shredded

1/4 cup grated Parmesan cheese (for topping)

8 leaves fresh basil leaves (for garnish, optional)

Method

Chicken

Prepare the breasts

If chicken breasts are thick, slice them horizontally to make 4 even pieces (or pound between plastic wrap to 1/2-inch thickness). Pat dry with paper towels. Season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Set up dredging station

Place the flour in a shallow dish. In a second shallow bowl, whisk the 2 large eggs with 2 tablespoons water until combined. In a third shallow dish, combine 1.5 cups breadcrumbs, 1/2 cup grated Parmesan, 1 tsp dried Italian seasoning, and 1/2 tsp garlic powder.

Dredge the chicken

Working one piece at a time: lightly coat a breast in flour, shaking off excess; dip into the egg wash, letting excess drip off; press into the breadcrumb mixture until well coated. Set each breaded breast on a plate and repeat with the rest.

Pan-fry the cutlets

Heat a large skillet over medium heat. Add 1/2 cup olive oil and 2 tablespoons butter (optional) until shimmering but not smoking. Working in batches if needed, add breaded cutlets and cook 3-4 minutes per side until golden brown and an instant-read thermometer reads about 150°F (65°C). Transfer to a wire rack or paper towel-lined plate to drain. Reduce heat if browning too quickly.

Sauce & Assembly

Preheat oven

Preheat your oven to 400°F (200°C).

Prepare baking dish

Spread about 1 cup of marinara sauce in the bottom of a 9x13-inch baking dish or similarly sized ovenproof dish to create a sauce bed.

Assemble cutlets

Arrange the fried chicken cutlets in a single layer over the sauce. Spoon about 1/2 cup marinara over each cutlet (adjust so total sauce used is about 2 cups over cutlets and 1 cup under).

Top with cheese

Place slices or shredded mozzarella evenly over each cutlet (about 2 oz per breast). Sprinkle the 1/4 cup grated Parmesan across the top.

Bake to finish

Bake in the preheated oven 10-12 minutes, or until the cheese is melted, bubbly, and beginning to brown and the internal temperature of the chicken reaches 165°F (74°C). For a browned top, optionally broil 1-2 minutes while watching closely.

Garnish and rest

Remove from oven and let rest 3-5 minutes. Garnish with fresh basil leaves. Serve over pasta, mashed potatoes, or with a side salad.