Chicken Parmigiana Recipe

Chicken Parmigiana (or Chicken Parmesan) – the good pub favorite has lastly landed! Pollo alla parmigiana in Italian, however affectionately referred to by Aussies as Parma, Parmi or “a schnitty with tomato sauce and cheese”, you’ll love this home made recipe with further crispy schnitzel, greatest ever parmigiana sauce and juicy marinated chicken.

Abbreviate the title as a lot as you need. However don’t abbreviate the recipe!

Aussies love good pub grub. However all too usually, the usual pub Parmi comes with soggy crumbing, dry chicken, a sub-par tomato sauce and greasy melted cheese.

This home made model places these to disgrace. My secrets and techniques?

1. Layers upon layers of seasoning – on and in the chicken, the egg wash, the crumbing, and the sauce;

2. MARINADE the chicken to maintain it juicy all through the double cook dinner;

3. Further crispy schnitzel – no person likes a soggy schnitzel!

4. Further flavourful sauce due to a splash of white wine and chicken inventory, completed with a sprinkle of recent basil.

Are you prepared for the perfect Chicken Parmigiana of your life?? Right here we go!

(And guess what? This recipe features a bonus NO FRY model. Impossibly golden and crunchy!)

Step one is to verify the chicken stays juicy after the double cook dinner (fry + bake) as a result of this primarily overcooks the chicken. Schnitzel-thin chicken takes simply 4 minutes to cook dinner – we need to fry for 4 minutes THEN bake for quarter-hour to make that cheese molten!

So we’re utilizing a easy dry brine that acts as a marinade to maintain the chicken juicy. Dry brine is healthier than the everyday liquid marinades as a result of they may trigger the chicken to leech liquid because it cooks, making the crumb soggy.

What you want for the dry brine

All you want for this dry brine is salt, pepper and an Italian herb combine. Good and simple – and works like magic!

• Chicken – I like to make use of breast for ease as a result of as soon as minimize horizontally, it types 2 excellent steaks even with out pounding. Boneless thighs works simply as effectively and is actually juicier, however you’ll must pound them so that they’re even thickness throughout;

• Salt and pepper – the salt on the chicken acts like a typical chicken marinade, trapping moisture within the flesh so the chicken is further juicy and moist as soon as cooked. The pepper and herbs will infuse with refined flavour; and

• Italian Combined Herbs – bought pre combined from any grocery retailer. See recipe for options and substitutions. Not the tip of the world to go away it out.

Dry brine is important for juicy chicken parmigiana! It’s easy and fast, so don’t skip this step.

To dry brine the chicken, all you do is cut up chicken breast in half to type skinny schnitzel steaks, sprinkle each side with the salt, pepper and herbs, then put aside for a mere half-hour. It solely takes half-hour as a result of the chicken slices are so skinny.

The Parmigiana tomato sauce is commonly an afterthought – or worse nonetheless, low-cost jars of pasta sauce. Don’t fall into that lure!

Whereas the chicken is brining, make the sauce. I prefer to make the sauce further flavourful with a splash of white wine (evaporated to take away alcohol and simply go away flavour – no hint of winey style in any respect) and chicken inventory/broth.

• Tomato passata – that is pureed, strained pure tomatoes, typically labelled Tomato Puree within the US (right here’s a photograph of Mutti Tomato Passata offered at Walmart). Available in Australian supermarkets these days, alongside pasta sauces. I favor utilizing tomato passata as a result of it makes an ideal thick, clean sauce – no must cook dinner crushed tomato for ages so it breaks down;

• Garlic and onion – important flavour base;

• Italian combined herbs – for a touch of herby flavour. See recipe for options and substitutions;

• White wine and chicken inventory/broth – non-compulsory extras for further flavour! For the white wine, we solely use 1/4 cup so simply use any white wine that you’ve got open. If shopping for particularly, go for a reduced dry white wine like sauvignon blanc, pinot grigio, pinot gris, semillon or semillon sauvignon blanc. Keep away from closely wooded or very fruity, candy wines (which some chardonnays and rieslings might be, which is why for simplicity I hold them off my record); and

• Chilli flakes (pink pepper flakes) – for the slightest background trace of heat! Solely non-compulsory.

Nothing floor breaking within the technique, but it surely’s value noting that the sauce is a thick saucy consistency, not a stodgy dry dolloping consistency (which sort of defeats the aim of getting scrumptious tomato sauce smothered on our Parmi!).

That is what the sauce ought to appear to be:

Known as breading within the US – and given it’s referred to as bread crumbs, I really feel like each “crumbing” AND “breading” make sense!

Right here’s what you want for the crumbing. It’s a traditional schnitzel…however with further flavour from the parmesan, herbs and garlic!

• Flour – for dusting. This primary adopted by egg = robust glue for the breadcrumbs;

• Garlic and Italian dried herbs – to combine into the egg for further refined flavour. Layers upon layers of flavour, all all through this parmi!

• Panko breadcrumbs – Panko breadcrumbs are bigger than regular breadcrumbs so your schnitzel might be crispier. Discover it subsequent to abnormal breadcrumbs or within the Asian aisle (professional tip: cheaper at Asian markets!);

• Parmesan – I like utilizing the sand-like retailer purchased parmesan as a result of the grains are greater than grating your personal which = extra daring flavour. Parmesan in crumbing is a standard Italian technique for schnitzels. It provides sensational further flavour into the schnitzel in addition to making it extra golden AND crispier. When parmesan is cooked, it’s very crispy!

Right here’s how the crumbing goes down – flour then egg then breadcrumbs. Pile them up, able to fry! (Or BAKE!)

Quantity of oil to make use of

You don’t must deep fry chicken parmigiana. Simply shallow fry is okay – it doesn’t matter when you get some brown spots from the chicken touching the bottom of the skillet/pot as a result of it will get coated in sauce.

You simply want sufficient oil to get the breadcrumbs tremendous crispy – you will get away with utilizing as little  as 1.5cm / 1/2″ of oil although 2cm / 3/4″ is right.

How lengthy it takes to cook dinner chicken parmigiana

Schnitzel skinny chicken takes 4 minutes max to cook dinner by way of so it’s golden and crispy on the surface, and simply cooked on the within. Actually, it doesn’t matter if it’s not cooked by way of as a result of it’s going to undoubtedly end cooking within the oven.

Heads up: Far too many Parmigiana recipes let you know to fry chicken for nearer to 10 minutes then bake for 20 minutes! That’s the surefire path to dry chicken breast. Don’t do it!

PRO TIP: Drain chicken on a RACK not on paper towels. It’s further insurance coverage to maintain the bottom tremendous crispy!

Find out how to BAKE reasonably than fry

For essentially the most impossibly golden and crunchy BAKED chicken schnitzel, toast the breadcrumbs first per the Crunchy Baked Chicken Tenders recipe. Then crumb per this Chicken Parmigiana recipe, spray with oil and bake at 200°C/390°F for quarter-hour. It’ll appear to be this (these are the Chicken Tenders – breast will look the identical on the surface):

Alrighty – on the house stretch right here!! Time to smother and bake:

1. Sauce – Prime with sauce, masking about 80% of the floor (leaving some crunchy uncovered bits!). At this stage, I additionally prefer to sprinkle with a little bit of recent basil;

2. Mozzarella AND parmesan – Pile mounds of mozzarella on high – I discover that shredded melts extra properly than slices, however slices work too. Or recent mozzarella (torn into items). Then sprinkle with parmesan (extra flavour!) and drizzle with olive oil (to make sure parmesan melts properly reasonably than crispy);

3. BAKE for a mere quarter-hour, simply so the cheese melts and also you get some small brown spots. Don’t bake additional than it is advisable to – this results in dry chicken (although you possibly can sit again smugly with the data that yours is brined so it’s further juicy) AND makes the crust completely soggy below the sauce (fast quarter-hour bake = crumbing below sauce remains to be a bit crispy which is extraordinary!)

4. End with a recent sprinkle of basil then serve instantly!

And there you may have it. The very best Chicken Parmigiana of your life, made in your very personal kitchen!!

That second while you minimize by way of the molten melted cheese, then you definately see some tomato sauce squirting out the facet, then your knife hits the chicken which you’ll be able to immediately inform simply by really feel is so juicy, and that first chunk……

UGH! I’m torturing myself describing this!!

With the tacky tomatoey flavours happening right here, I actually take pleasure in serving this with a reasonably plain leafy salad dressed with Balsamic Dressing. In any other case, select a Vegetable Aspect dish based mostly on what you dig up after rummaging round in your fridge!

And for a blow-out Italian feast, don’t neglect crusty-yet-moist Focaccia, or Garlic Bread…. then wrap it up with Tiramisu. Or when you’re after a extra easy dessert, attempt one in all these:

• Heat and cosy – Apple Crumble, Strawberry Crumble, Chocolate or Butterscotch Self Saucing Pudding

• Basic – Vanilla Cake, Chocolate Cake or Fudge Cake;

• Fast and simple – Cinnamon Rice Pudding, Brownies

I do know Chicken Parmigiana requires extra effort than the same old fast ‘n simple meals. However belief me, it’s value it.

That is higher than your normal pub grub. The key lies within the layers upon layers of flavour and seasoning which, individually, sound like nothing particular however collectively make for a memorable Parmi. The parmesan within the crumbing. The pinch of dried herbs within the marinade, the egg wash and once more within the sauce. The little sprinkle of recent basil on the sauce.

Then add the additional little ideas that elevates it to raised than your run-of-the-mill recipes: utilizing tomato passata as a substitute of crushed tomato, mounds of shredded cheese as a substitute of slices, and leaving the schnitzel edges away from sauce so that they keep 100% crispy…

It’s these little issues that collectively make for an epic consuming expertise, one which I dare say money-can’t-buy besides maybe at the perfect old fashioned Italian eating places.

I hope you treasure this recipe as a lot as I do! – Johnsat x

Chicken Parmigiana Recipe

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Serves: 6 Prep Time: 20 minutes Cooking Time: 40 minutes 40 minutes

Nutrition facts: 633 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 chicken breasts (300g/10z each) , halved horizontally to form 6 pieces (Note 2)
• 1 tsp salt , cooking / kosher (or 3/4 tsp table salt, Note 3)
• 1/2 tsp black pepper
• 1/2 tsp Italian mixed herbs (Note 4)
• 1/3 cup flour , plain/all purpose
• 2 eggs
• 1 garlic clove , minced using garlic press
• 1/4 tsp each salt and pepper
• 1/4 tsp Italian mixed herbs (Note 4)
• 1 1/2 cups panko breadcrumbs (sub normal, Note 5)
• 1/2 cup parmesan , finely grated (store bought sand-like is best) (Note 6)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups olive oil (or vegetable or canola)
• 1 tbsp olive oil
• 2 garlic cloves , finely minced
• 1/4 cup onion or eschallots , very finely chopped (Note 7)
• 1/4 tsp red pepper flakes (chilli flakes), optional
• 1/4 tsp Italian mixed herbs (Note 4)
• 1/4 cup white wine , anything (optional, Note 10)
• 400g / 14 oz tomato passata (aka tomato puree) (Note 8)
• 1/2 cup chicken stock/broth (or water)
• 1/4 tsp each salt and pepper
• 10 basil leaves , roughly chopped (sub pinch of dried – or omit)
• 2 cups mozzarella cheese , shredded (or enough slices to cover)
• 3/4 cup parmesan , finely grated (best to grate your own, Note 6)
• 1 tbsp extra virgin olive oil
• 5 basil leaves , roughly chopped

Instructions

1. Sprinkle both sides of chicken with salt, pepper and Italian herbs. Refrigerate for 30 minutes.
2. Heat oil in a saucepan over medium heat. Add garlic and onion, cook for 3 minutes until onion is translucent.
3. Add red pepper flakes and herbs, stir for 15 seconds. Add wine, turn up heat and let it simmer rapidly until mostly evaporated and winey smell is gone.
4. Add tomato, chicken stock, salt and pepper. Cover, then simmer 10 minutes on low until thickened. Cover and keep warm.
5. Preheat oven to 180°C/350°F.
6. Crumbing set up: Spread flour out in a shallow bowl. Whisk Egg Dredge in a separate shallow bowl. Mix Crumbing ingredients in a third shallow bowl or pan.
7. Dredge & crumb: Press both sides of chicken into flour, then shake off excess. Coat in egg, letting excess drip off, then place in Crumbing, pressing to adhere.
8. Transfer to plate and repeat with remaining chicken.
9. Line a tray with paper towels and place rack on tray.
10. Heat 1.5 – 2cm / 2/3″ oil in a skillet over medium high heat to 180°C/350°F (Note 9).
11. Carefully place 2 or 3 pieces of chicken in. Cook 2 minutes until underside is golden, then carefully turn and cook the other side for 1 1/2 minutes.
12. Transfer to rack, then repeat with remaining chicken. (Note 12 – oil clean and reuse)
13. Place chicken on a tray. Spoon 1/3 cup sauce over the chicken – cover around 80% of the chicken, leave the ends crispy.
14. Sprinkle sauce with basil, then mozzarella cheese (pile it on in mounds to use it all up), then sprinkle with parmesan. Drizzle oil over parmesan.
15. Bake 15 minutes until cheese is melted and there’s a few brown spots – no longer, otherwise chicken will overcook.
16. Remove from oven, sprinkle with extra basil if desired. Serve immediately (with leftover Tomato Sauce, if you'd like!)

Notes

1. Brined chicken for juiciness – essential to keep chicken juicy through the double cook (which technically overcooks the chicken!). Dry brining works like a wet marinade to trap moisture in the chicken so it will be beautifully juicy even after the double cook. We don’t want a wet marinade because water will leech out of the chicken and make the crumb soggy. Read in post for more information.
2. Chicken – works like a dream with boneless thighs as well, in fact it’s juicier! Pound to even thickness, use 6 pieces.
3. Salt – table salt is finer so by volume, you need less otherwise it will be too salty. Doesn’t matter with the other recipe components, but does matter for brining.
4. Mixed Italian Herbs – buy it premixed (it’s a standard dried herb) or use equal parts dried basil, parsley, oregano. Or just basil and/or parsley. Even without, it’s still excellent! But nice to have a touch of dried herbs in this, for extra special flavour.
5. Panko breadcrumbs – larger pieces than normal breadcrumbs which makes for a crunchier, less greasy crust. Can sub with normal, or make your own by blitzing stale bread.
6. Parmesan types:
Crumbing – I like using the sand-like store bought grated parmesan (from the fridge, not aisle. If it ain’t refrigerated, it ain’t cheese! 😂). The grains are larger than finely grating your own at home so you get better flavour pops in the crumb. But grating your own works just as well.
Don’t use store bought finely shredded parmesan that looks like tiny batons – they don’t stick on as well.
For topping – better finely grated yourself because it melts better – the sandy store bought stuff melts ok but will be a thicker layer and doesn’t meld in as well with the mozzarella.
7. Eschallots are also called French Onions. They are the small onions. They’re finer so they meld into the sauce better so you virtually can’t see them, for an extra smooth sauce. In contrast with normal onions, you will end up with tiny little bits – though softened, so it doesn’t really matter. I used onion in the video and photos.
8. Tomato passata –  pureed, strained pure tomatoes, sometimes labelled Tomato Puree in the US (here’s a photo of Mutti Tomato Passata sold at Walmart). Excellent for making smooth sauces quickly, rather than 30 minutes simmering to breakdown tomato chunks. Readily available in Australian supermarkets nowadays, alongside pasta sauces.
9. Oil temp – if you don’t have thermometer, check by dipping in end of chicken, it should sizzle immediately.
10. BAKED option – For the most impossibly golden and crunchy BAKED chicken schnitzel, toast the breadcrumbs first per the Crunchy Baked Chicken Tenders recipe. Then mix in the parmesan and crumb per this Chicken Parmigiana recipe (including flour and egg dredge), spray generously with oil and bake at 200°C/390°F for 15 minutes. Then proceed with this recipe!
11. Wine – best to use something dry, not too fruity and sweet (like some rieslings) and not too woody (like some chardonnays can be). I’m a sauvignon blanc and pinot gris gal – any will be great in this. But really, any white wine will work well OR red wine. Just 1/4 cup adds a special touch to the sauce! If buying especially, opt for a very discounted bottle, then freeze leftovers into 1/2 cup portions to use in other recipes.
Suggestions: sauvignon blanc, pinot grigio, pinot gris, semillon or semillon sauvignon blanc. Avoid heavily wooded or very fruit, sweet wines (which some chardonnays and rieslings can be, which is why for simplicity I keep them off my list).
12. Oil reuse – because the chicken seasoning is pretty subtle, the oil will be clean and suitable for re-use. Cool, then line a colander with paper towel then drain oil. Store for another use – see Fried Recipes. Not a massive collection, just my favourite recipes that I deem fry-worthy!
13. Storage – best eaten fresh for optimal eating experience as chicken goes soggy from sauce! Can crumb chicken ahead of time then refrigerate (up to 24 hrs max otherwise starts sweating, and keep leftover breadcrumbs, handy for patching up).
Cooked – best to keep cooked schnitzel separate from sauce. Cool then refrigerate. Blast the schnitzel in a 220C/390F oven for 3 – 5 minutes to get the outside crispy as possible (don’t go over this otherwise you’ll overcook the chicken), then top with sauce and cheese, bake.
14. Recipe source – an original recipe by yours truly, tweaked over the years! In particular the subtle layering of flavours is something I’ve learned from the professionals.

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Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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