Chicken Parmigiana

Chicken Parmigiana

Parmigiana is an Italian dish made with a shallow fried meat or aubergine, layered with seasoned tomato sauce and topped with mozzarella cheese then baked.  Originally it was made with aubergine then variations like chicken and veal have been popularized by Italian immigrants overseas.  This dish is claimed to have originated in Campania and Sicily  (Southern Provinces of Italy) which is a bit ironic as the term “parmigiana” means “from Parma” (Northern Province in Italy), that is why some said the name came from Parmigiano-Reggiano which is one of the main ingredients of this dish.


This dish can be consumed as mains, but in United States and Canada it is a popular sub filling, it is also served as a sides or a topping on pasta.  A very flavourful dish which I can describe as a cross between a lasagne and a chicken schnitzel so pair it with something light and citrusy like vinaigrette based salad or minted peas.

Ingredients

2 eggs, beaten
3 cups bread crumbs
6 pcs thinly sliced chicken breast cutlets
1/2 cup white wine
12 large tomato, chopped
1 tsp dried oregano
12 pcs basil leaves, chopped
1 medium onion, finely chopped
4 cloves garlic, minced
2 cups mozzarella cheese
1/4 cup grated Parmesan cheese
1 tsp sugar
salt
freshly ground black pepper
olive oil
canola oil, for shallow frying


Method

  1. Season chicken with freshly ground black pepper and salt, dip into beaten eggs then into bread crumbs.
  2. Shallow fry breaded chicken until breading is crisp and golden brown.  Note: you do not need to fully cook the chicken as this will make it dry.  Set aside in a paper lined plate.
  3. In a sauce pan sauté garlic and onions until onions turn translucent.  Add tomatoes, oregano and white wine bring to a boil and simmer until tomatoes are soft.
  4. Add basil and sugar, season with salt and freshly ground black pepper.
  5. Mix together parmesan cheese and mozzarella.
  6. Place 1 layer of chicken in a baking dish, pour tomato sauce then place another layer of chicken then pour another layer of tomato sauce then finally top it with the cheese mixture.
  7. Place in a 175C preheated oven and bake for 20 minutes.
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  1. nors says:

    panalo yan bro ha…sarap siguro sa “bernadino” nyan…hehehehe

  2. A great comforting meal full of flavour.
    🙂 Mandy

  3. My kind of food and one complete meal for the day with the lovely salad served together.

  4. This is such a great dish. I heard that it was an Americanized version of the Italian dish and always wondered.

  5. crustabakes says:

    This sounds like a warm, hearty dinner! And thanks for the great tip on half cooking the chicken so that it doesnt get dry!

  6. wok with ray says:

    Wow, you took the shot on this dish beautifully, Raymund. Your plating looks very natural. I like it — looks really nice! 🙂

    ~ ray ~

  7. Sissi says:

    Even though I have heard about parmigiana dishes (especially eggplant), I have never tasted it. It looks beautiful, simple and delicious!

  8. Chicken parm is a wonderful dish. I absolutely love eating this in the winter time when its cold out. This is also my moms favorite dish, so I can’t wait to share this recipe with her.

  9. Love 2 Type says:

    i’m a sucker for italian. this looks delicious

  10. This is one of favorite… the breaded chicken is so similar to Japanese chicken katsu and I love the tomato sauce & cheese, so this has been my favorite since I discovered this dish. Yours look extremely delicious. I liked reading the fact too!

  11. Judy says:

    Great pic. This is one of the recipes on my “list of things to post soon” — great minds (cooks) think alike 🙂

  1. April 2, 2012

    […] cheese, parmigiano cheese and tomato sauce then baked. Usually it is made with meat cutlets such as chicken and veal but earliest version calls for aubergines […]

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