Chicken Parmigiana Recipe
Cresto de gallo, cherry tomato sugo, house-made mozzarella, parmigiano
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Ingredients
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Chicken
Cherry Tomato Sugo
Cheese
Method
Preparing the Chicken
- 1
Pound the Chicken
Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet until about 1/2 inch thick.
- 2
Dredge the Chicken
Set up a breading station with three shallow bowls: one with flour mixed with salt and pepper, one with beaten eggs, and one with breadcrumbs. Dredge each chicken breast in flour, dip in egg, and coat with breadcrumbs.
- 3
Fry the Chicken
In a large skillet, heat olive oil over medium-high heat. Fry the chicken in batches for about 4-5 minutes on each side until golden brown. Transfer to a paper towel-lined plate to drain.
Making the Cherry Tomato Sugo
- 4
- 5
Cook the Tomatoes
Add the cherry tomatoes and salt to the saucepan. Cook for about 10 minutes, stirring occasionally, until the tomatoes soften and break down. Stir in the chopped basil.
Assembling the Dish
- 6
Layer the Chicken
Preheat your oven to 200°C (400°F). In a baking dish, place the fried chicken breasts. Spoon the cherry tomato sugo generously over each piece.
- 7
Add Cheese
Top each piece with slices of house-made mozzarella and a sprinkle of grated Parmigiano-Reggiano.
- 8
Bake
Transfer the baking dish to the preheated oven and bake for about 15-20 minutes, or until the cheese is melted and bubbly.
