Chicken Parmigiana
Chicken parmigiana is a popular Italian-American dish served in a variety of ways. The same basic recipe works for a number of dishes. The components usually consists of a breaded, tenderized piece of meat (or slice of eggplant), a simple marinara sauce, and cheese (usually mozzarella). A thicker pasta, such as linguini, a toasted loaf of Italian bread, and a light red wine such as Chianti complement this dish well. This recipe is typical of the parmigiana recipes from New York and New Jersey.
Source and licence
"Chicken Parmigiana" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Chicken_Parmigiana, revision 4605273), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Chicken_Parmigiana&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4605273
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
United States. Associated with United States by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- 2 chicken breasts
- 1 teaspoon of salt
- 1 teaspoon of garlic powder
- ½ a teaspoon of dried oregano
- ¼ teaspoon of dried basil
- ¼ teaspoon of finely-crushed black pepper
- ½ a cup of all-purpose flour
- ½ a cup of tomato puree
- ¼ cup of chicken stock
- ½ a cup of canola oil (see below if you wish to use olive oil)
- ½ a cup of shredded mozzarella cheese
- ¼ a cup of grated parmigiano cheese
Method
- In a heavy skillet (preferably cast iron), heat the oil on medium heat.
- While the oil is heating, use a tenderizing mallet (or the ball of your hand) to pound the chicken breasts to about ½ inch thick. This step is important to ensure the chicken is tender and more importantly to ensure the chicken cooks thoroughly.
- Season the chicken breasts with salt and garlic powder.
- Dredge the breasts in flour and shake off any excess.
- Place both breasts in the heated oil for 3 minutes, then flip and fry for an additional 2 minutes.
- Remove the breasts and place on a rack or paper towel.
- Preheat a broiler.
- In a large oven-safe saucepan, heat the tomato puree and chicken stock until it begins to simmer.
- Add the oregano, basil, and pepper to saucepan and mix
- Place cooked chicken breasts in pan and flip a number of times to coat with sauce.
- Add mozzarella and parmigiana cheese to the tops of the breasts.
- Broil for 30–60 seconds. It will burn very quickly, so check it frequently.
- Remove from oven and serve.