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Chicken parmigiana served with pasta and fresh basil
Classic Italian chicken parmigiana with tomato and mozzarella

Chicken Parmigiana

Author: Flavelo
Recipes Main Courses
A classic born of Italian immigrants in America, 'Chicken Parm' is the ultimate comfort food. Imagine the crunch of breaded meat meeting hot, spicy tomato sauce and stretchy, melted cheese. This dish is about contrasts: the coating must crunch while cheese softly coats the top. A substantial, heart-warming dinner that never goes out of fashion.
🕒 Prep Time 25 mins
🍳 Cook Time 30 mins
⌛ Total Time 55 mins
🍽️ Servings 4 servings
🔥 Calories 720 kcal
🌍 Cuisine Italian-American

Ingredients

Equipment Needed

  • Meat mallet
  • 3 plates (for breading)
  • Large frying pan (for frying)
  • Baking tray or heatproof dish
  • Cheese grater

Allergen Information

⚠️ Cereals containing gluten (flour, breadcrumbs)
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Preheat oven to 200°C. Pound chicken breasts to even thickness (approx. 1-1.5 cm), then salt and pepper.

Tip: Even thickness is key so meat cooks evenly everywhere and doesn't remain raw or dry out.
2 ✓

Prepare breading station: flour in one plate, beaten egg in second, breadcrumbs mixed with grated parmesan in third.

Tip: Parmesan in the coating adds extra flavour and crunch when baked.
3 ✓

Coat meat in flour (shake off excess!), dip in egg, then coat thoroughly in cheesy crumbs. Press coating on.

Tip: If flour layer is too thick, coating may detach during frying.
4 ✓

Heat oil in pan over medium heat. Fry meats 3-4 minutes per side until golden brown and crispy. No need to cook through fully, it finishes in oven.

Tip: Crust formation happens here. Oven only melts cheese on, but pan gives the crunch.
5 ✓

Place fried chicken in a baking tray. Spoon thick tomato sauce on top of each, then cover with mozzarella cheese.

Tip: Put sauce only in the centre of meat, leave a small rim for crispy coating exposed!
6 ✓

Bake in hot oven 15-20 minutes until cheese bubbles and gets golden brown spots.

Tip: Hot oven melts cheese quickly without drying out the meat.
7 ✓

Sprinkle with fresh, torn basil when serving.

Tip: Always add basil at the end, heat turns it black and it loses aroma.

Recipe FAQ

Why did the coating get soggy?
If it sits under sauce too long before baking, or oven wasn't hot enough, coating absorbs moisture. Assemble immediately before baking!
What cheese should I use?
Mozzarella is best for stretchiness, parmesan for flavour intensity. A mix of the two is the winner.

Ingredients

  • 4 pcs Chicken breast fillets
  • 100 g Breadcrumbs
  • 50 g Parmesan cheese (grated)
  • 150 g Mozzarella cheese (sliced or grated)
  • 100 g Plain flour
  • 2 pcs Eggs
  • 400 ml Tomato sauce (thick, seasoned)
  • 10 g Fresh basil
  • 50 ml Olive oil (for frying)
  • 10 g Salt
  • 5 g Black pepper