Parmigiana Chicken Recipe
Chicken Parmigiana (ChikenParmigiana) - a classic of Italian cuisine. Tender chicken, baked with cheese and tomato sauce, the inhabitants of Italy for several centuries traditionally serve both on the festive and on the everyday table. Spaghetti pillow, fresh vegetable salad and a glass of wine are a great addition to the dish.
The homeland of Parmigiano chicken is considered to be a city in northern Italy, Parma, but it gained special popularity on the island of Sicily and in the southern region of Campania. It is surprising that Americans also consider this dish national - it can be seen on the menu of many restaurants in the USA, and in supermarkets Chicken Parmidjan is one of the most common semi-finished products. The fact is that in the middle of the 20th century, Italian immigrants brought the recipe for this dish with them to the USA, and it became so popular among Americans that they began to consider it theirs.
The chicken meat cooked according to this recipe just melts in your mouth - very soft and juicy. In my opinion, this is one of the most successful options for cooking chicken.
Essential Products for Parmigian Chicken
To cook the Parmigian chicken, you will need:
- chicken breast - 2 large fillets (500-600g/17-21oz);
- 150g/5oz mozzarella cheese (hard, not in balls);
- 100g/3oz Parmesan or Grano Padano;
- 100g/3oz breadcrumbs;
- 3 large tomatoes;
- 3 large onions;
- 2 raw chicken eggs;
- 3 cloves of garlic;
- 50g/1,7oz butter;
- 2 tbsp olive oil;
- 50g/1,7oz fresh basil
You will also need a little sunflower oil for frying meat, salt, black pepper and other favorite spices.
Step 1. Cut the chicken breasts lengthwise into 2 parts. It turns out 4 thin pieces that we salt, pepper on each side, evenly pour on top with a small amount of olive oil. If there is dried basil in the kitchen, sprinkle with it. Ideally, the meat should be left to marinate for 1-2 hours.
Step 2. Peel the bulbs from the husks and finely chop them.
Step 3. Transfer the chopped onion to a hot pan with butter melted in it.
Step 4. Dice the tomatoes. It is advisable to first remove the skin from them, scalding with boiling water.
Step 5. Add the tomatoes to the pan to the slightly browned onion and simmer for 10-12 minutes until the excess moisture evaporates. Salt and pepper a little sauce.
Step 6. Grind the basil leaves and garlic. Add half the herbs and all the garlic to the tomato sauce 5 minutes before being cooked. At this stage, you need to turn on the oven (set the temperature control to 200 °C/ 392 °F).
Step 7. While preparing the sauce, grate the parmesan on a fine grater and mix it in a wide dish or plate with breadcrumbs.
Step 8. In another container, break the eggs and beat them with a pinch of salt.
Step 9. Dip each piece of meat in eggs one by one, then in a mixture of parmesan and crackers. Put the fillet on a separate plate.
Step 10. In a hot frying pan with a small amount of vegetable oil, fry the fillet on both sides for 2-3 minutes until golden brown. It is important at this stage not to overcook the breast, but only to lightly brown, otherwise it will be dry. It will come to readiness later, when baked in the oven.
Step 11. At the bottom of the heat-resistant dishes or baking sheet, put 2/3 of the tomato sauce. We put the fried chicken fillet on top and the remaining sauce on it. Put in a preheated oven for 15 minutes. Meanwhile, we rub mozzarella on a coarse grater.
Step 12. We take out the baking tray with the chicken from the oven and sprinkle each piece with cheese abundantly. We put it back for another 10-12 minutes. Cheese should melt and bake well.
Step 13. While the fillet is baked, you can do a side dish - boil spaghetti in salted water, according to the instructions on the package.
Step 14. We take out the finished chicken Parmigiana from the oven and sprinkle it with the remaining chopped basil. Immediately serve to the table on a pillow of spaghetti. Bon Appetit!