Chicken Parmigiana

by Mugnaini on April 22, 2013 in Poultry

Chicken Parmigiana

Serves 4–6
Roasting Oven Environment


  • 4 large boneless skinless chicken breasts (about 6-8 ounces each)
  • 2 teaspoons Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups all-purpose flour
  • 2 cups Panko
  • 1/2 cup parmigiano
  • 2 large eggs beaten with 1 tablespoon water
  • 1/3 cup extra virgin olive oil
  • 1/2 pound fresh mozzarella, sliced
  • Fresh basil

Tomato Sauce

  • 2 tablespoon olive oil
  • 1/8 teaspoon red pepper flakes
  • 1 large white onion, diced
  • 4 cloves garlic, minced
  • 1-28 ounce can of San Marzano tomatoes, pureed in a food processor
  • 1 bay leaf
  • 1/4 cup chiffonade of basil
  • Salt and pepper to taste


In a medium sauce pan combine the olive oil and pepper flakes and place in oven for 30 seconds. Add the onion and garlic and cook for 5 to 6 minutes until softened. Pour in the tomatoes and bay leaf, stir, cover and place saucepan in cooler area of the oven.

While sauce is cooking, place a chicken breast in a gallon size zip lock. Pound with a mallet until the breast is about an even 1/2 inch thickness. Remove the breast and repeat with remaining three.

Set up a breading station. Place the flour on a plate, then the eggs and water in a shallow pie plate and combine the Panko and parmigiano on a third plate.

Season the chicken with the salt and pepper and then dredge each one in the flour, shaking off excess, the egg mixture and then finally completely coat with the Panko cheese mixture.

Set each chicken breast on a rack over a sheet pan.

Preheat a large flared roaster or two large sauté pans in the oven for 5 minutes.

Remove the pan from the oven and add the oil. Quickly place the chicken breasts into the pan (pans) and return to oven. Cook on each side for 4 to 5 minutes until browned and cooked through.

Remove the sauce from the oven and add the basil and season with salt and pepper.

Spoon about 1/3 to 1/2 cup of sauce on the top center of each chicken breast, top each with 1/4 of the cheese.

Add a few pieces of kindling to the fire to create a broiler effect and return the chicken to the oven just long enough to melt the cheese about 3 minutes. Remove from the oven, garnish with basil if desired and serve.

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