Chicken Parmigiana Recipe
San Marzano tomato + herb breaded + mozzarella + served with rigatoni pasta + vodka sauce
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Ingredients
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Chicken
Sauce
Topping
Pasta
Method
Chicken Preparation
- 1
Prepare the Chicken
Preheat your oven to 400°F (200°C). Take the boneless, skinless chicken breasts and place them between two pieces of plastic wrap. Pound them to an even thickness for uniform cooking.
- 2
Breading Setup
In three separate shallow dishes, place the all-purpose flour in one, beaten eggs in the second, and breadcrumbs mixed with grated Parmesan, salt, and black pepper in the third.
- 3
Bread the Chicken
Dredge each chicken breast in the flour, shaking off the excess. Dip into the beaten eggs, then coat with the breadcrumb mixture, pressing gently to adhere.
- 4
Fry the Chicken
In a large skillet, heat the olive oil over medium heat. Add the breaded chicken breasts and cook until golden brown on both sides, about 4-5 minutes per side. Transfer to a baking dish.
Sauce Preparation
- 5
- 6
Combine Sauce with Chicken
Pour the tomato sauce over the browned chicken breasts in the baking dish. Top with shredded mozzarella cheese.
Baking
- 7
Bake the Chicken
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly, and the chicken is cooked through.
Pasta Preparation
Serving
- 10
Plate the Dish
Serve each chicken Parmigiana on a plate with a generous portion of rigatoni pasta drizzled with vodka sauce. Garnish with additional fresh basil if desired.