Chicken Parmigiana

  • 25 mins total
  • 10 mins prep
  • 15 mins cook
  • serves 4 
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IntroductionSkip To The Recipe

Tired of the eating our staple chicken cutlets, I decided to give it a fresh look and made chicken Parmigiana last night instead.
A couple of spoonful of tomato sauce, a staple in my refrigerator, over the chicken,  adding a slice of fresh mozzarella over it, a new dinner was prepared.
Chicken breast pounded thin are wonderful with it also.
I love mozzarella and therefore I did cut my mozzarella too thick and it did not melt as fast as I wished. Chopped or thinner slices would be fine.
Tomatoes sauce of your liking. The variation of this dish are endless.
I like to stay close to my Italian roots when it comes to tomatoes sauce, light and simple.

Giangi's Kitchen Signature

 

Nutrition Facts
Chicken Parmigiana
Amount Per Serving
Calories 360 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 3g 15%
Cholesterol 90mg 30%
Sodium 539mg 22%
Potassium 157mg 4%
Total Carbohydrates 54g 18%
Dietary Fiber 2g 8%
Sugars 2g
Protein 16g 32%
Vitamin A 4.3%
Calcium 24.5%
Iron 22.7%
* Percent Daily Values are based on a 2000 calorie diet.
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Chicken Parmigiana

  • 25 mins total
  • 10 mins prep
  • 15 mins cook
  • serves 4 

Ingredients

Original recipe yields 4 servings

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  • 6 bonelss skinless chicken tights
  • 1 cup unbleached all purpose flour
  • 2 extra large egg(s)
  • 1 cup dry bread crumbs
  • 1 cup panko
  • 1/2 cup parmesan cheese
  • 1 teaspoon dry marjoram
  • sauce of tomatoes
  • fresh mozzarella

Instructions

  1. Preheat oven at 350°

  2. Pound the chicken breast or tights until they are even and ¼ inch thick.

  3. On a shallow dish combine the flour, salt and pepper. On a second dish, beat the eggs with 1 tablespoon of water. On a third dish, combine the bread crumbs, panko, marjoram and parmesan cheese.

  4. Coat the chicken on both sides with the flour mixture, shaking off any excess, then dip both sides into the egg mixture and dredge both sides in the bread crumbs mixture.

  5. Heat the oil in a large sauté pan, ½ inch up to skillet side, and cook breaded thighs on medium high for 2 to 3 minutes on each side, until the chicken is golden brown on each side. Do not overcrowd the skillet. Remove and place in a cookie sheet.

  6. Smear tomato sauce over the chicken and top with a mozzarella slice.

  7. Place in the oven and cook until the mozzarella has melted.

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