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Chicken Parmesan

Chicken Parmesan (parmigiana) deliciously crispy crumb, smothered in s rich homemade marinara tomato sauce, topped with melted mozzarella cheese.

Chicken parmesan on a plate with spaghetti

Chicken Parmesan with Pasta

Once you make this you will never by chicken parmesan in a ready-meal; not that I ever have but I'm thinking there's no way it would be half as tasty and anywhere near as good.

It might seem like a lot of work but it really isn't, just get some order and you'll be fine.

How to Make Chicken Parmesan

Panko Breadcrumbs

Panko is made from a crustless white bread that is processed into flakes and then dried.

They have a dryer and flakier consistency than usual breadcrumbs and as a result, they absorb less oil.

Start by making the sauce, you can reheat it later on.

Marinara Sauce

Chop onions into small dice.

Onions on a chopping board

Add a little oil to a large frying pan and cook for about 15-20 minutes. Don't rush this part, your onions will be nice and sweet this way.

Diced onions frying in a little oil

Now add the passata and herbs along with a little sugar and season with salt and black pepper.

Making marinara sauce

Once that's done you can set it aside for later. You can make the marinara sauce earlier in the day or even the day before but you would need to pop it into the fridge.

You only need one large chicken fillet to serve 2 people.

Take one large chicken fillet and slice it horizontally so you now have 2 fillets - just hold your hand on top of the fillet and using a sharp knife slice the fillet in half.

Put each fillet between cling film or parchment paper and lightly bash to make them even in size.

Flattening chicken fillets

Get 3 bowls and add the flour to one bowl.

Add the egg or eggs to another bowl (depending on how many you are making this for); one egg will do the 2 fillets so if you have 4 fillets you will need two eggs.

In the 3rd bowl add the crumb ingredients (see the recipe below) and mix together.

Flour egg and panko crumb mixture for chicken parmesan

Crumb the chicken fillets. Do one at a time and first coat with the flour, then the egg and then the crumb and parmesan mixture.

The photo above shows the crumb mixture before it was mixed together.

Crumbed chicken ready for the oven

Preheat your oven 220C/430F

Then into the oven to cook for about 12 minutes. Remove and add a spoonful of (reheated) marinara sauce to each fillet followed by mozzarella and parmesan.

Sprinkle with a little paprika and return to the oven for a further 6 or 8 minutes until the cheese has melted and the chicken is cooked through. Remember, they're quite thin so they won't take too long to cook.

Making chicken parmesan - now adding mozzarella

Tender chicken with crispy crumb, a rich tomato sauce and melted mozzarella!

preheated oven 220c/430f

Serve with spaghetti - once the spaghetti is cooked, drain well and add to the pan with the reheated marinara sauce and stir to coat.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

chicken,parmesan,parmigiana,recipe
chicken,main,dinner,Italian
Italian
Yield: 4
Author: Jan Bennett
Chicken Parmesan

Chicken Parmesan

You can halve the whole recipe to serve 2 but I would still make the same quantity of marinara sauce as you could keep it in the fridge for a couple of days (max) and then stir through spaghetti to use it all up!
Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

Ingredients

  • 2 fat chicken fillets (to make four fillets to serve 4)
  • 250 g buffalo mozzarella - well drained
  • a handful of freshly grated parmesan
For the marinara sauce
  • 1 tablespoon olive oil
  • 1 medium-sized onion - chopped into small dice
  • 1 clove garlic - minced
  • 1 x 400g passata - I used Naplolina with basil
  • 1 teaspoon dried Italian mixed herbs
  • 1 teaspoon sugar - to taste
  • a pinch of salt and black pepper  
To crumb the chicken - you will need 3 bowls
  • Bowl 1 add the following:
  • 100g plain flour
  • a good handful of freshly grated parmesan
  • Bowl 2 add the following:
  • 2 eggs -- lightly beaten
  • Bowl 3 add and mix together the following:
  • 80g panko breadcrumbs
  • 1 teaspoon garlic granules
  • 2 teaspoons sweet paprika
  • 1 teaspoon dried Italian mixed herbs

Instructions

Make the marinara sauce
  1. Add a little olive oil to a large frying pan and gently cook the onions whilst stirring until they are soft but not coloured - about 15 minutes.
  2. Add the garlic and cook for 2 minutes more taking care not to let it burn.
  3. Now add the passata along with the herbs, sugar and season with salt and pepper to taste.
  4. Cook the sauce over a medium heat whilst stirring for about 10 minutes to let it reduce a little.
  5. Set aside for later.
Prepare the chicken fillets
  1. Remember you only need one large chicken fillet to serve 2 people.
  2. Take one large chicken fillet and slice it horizontally so you now have 2 fillets - just hold your hand on top of the fillet and using a sharp knife slice the fillet in half.
  3. Put each fillet between cling film or parchment paper and lightly bash to make them even in size.
Crumb the chicken
  1. Do one at a time and first coat with the flour, then the egg and then the crumb and parmesan mixture.
  2. Press the crumbs into the chicken so they stick.
Preheat your oven 220C/430F
  1. You must preheat the oven first.
  2. Drizzle a non-stick baking tray with a little olive oil.
  3. Put the chicken onto the tray and drizzle the top of each fillet with a little oil.
  4. Pop them into the oven (middle shelf) to cook for about 12 minutes.
  5. *Now is a good time to cook some spaghetti*
  6. Then remove and add a spoonful of (reheated) marinara sauce to each fillet followed by mozzarella and parmesan.
  7. Sprinkle with a little paprika and return to the oven for a further 6 or 8 minutes until the cheese has melted and the chicken is cooked through.
  8. Remember, they're quite thin so they won't take too long to cook.
To serve
  1. Drain your cooked spaghetti well and add to the pan with the rest of the reheated marinara sauce.  
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Jan