Lightly breaded, marinara sauce, provel cheese; served with a side of spaghetti and marinara.

If using chicken or veal, pound the meat to an even thickness. If using eggplant, slice it into 1/2-inch thick rounds.

Prepare the Chicken/Veal/Eggplant

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.

Bread the 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.

Fry the Breaded Protein

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.

Layer with Marinara and Cheese

Preheat the oven to 375°F (190°C). Bake the dish for about 20-25 minutes, or until the cheese is bubbling and golden.

Bake the Dish

Meanwhile, bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente. Drain and toss with a little olive oil to prevent sticking.

Cook Spaghetti

Serve the Chicken, Veal, or Eggplant Parmigiana hot, alongside a generous serving of spaghetti topped with marinara sauce.

chicken, veal or eggplant parmigiana

Recipe information

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