Chicken, Veal Or Eggplant Parmigiana Recipe
Lightly breaded, marinara sauce, provel cheese; served with a side of spaghetti and marinara.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Protein Option
Breading
Sauce and Cheese
Pasta
Method
Preparation of Protein
- 1
Prepare the Chicken/Veal/Eggplant
If using chicken or veal, pound the meat to an even thickness. If using eggplant, slice it into 1/2-inch thick rounds.
- 2
Bread the Protein
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mix of breadcrumbs and Parmesan cheese. Dredge the protein in flour, dip in eggs, and coat with the breadcrumb mixture. Set aside.
Cooking
- 3
Fry the Breaded Protein
In a large skillet, heat olive oil over medium heat. Fry the breaded chicken, veal, or eggplant until golden brown on both sides (about 4-5 minutes per side). Remove and drain on paper towels.
- 4
Layer with Marinara and Cheese
In a baking dish, spread a layer of marinara sauce. Place the fried protein on top, cover with more marinara sauce, and then sprinkle the provel cheese over it.
Baking
- 5
Bake the Dish
Preheat the oven to 375°F (190°C). Bake the dish for about 20-25 minutes, or until the cheese is bubbling and golden.
Cooking Spaghetti
- 6
Serving
- 7
Serve
Serve the Chicken, Veal, or Eggplant Parmigiana hot, alongside a generous serving of spaghetti topped with marinara sauce.
