Chicken Parmigiana

i was craving some comfort food and hadn’t had chicken parmigiana in such a long time, so I decided to make it.

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REcipe from https://www.recipetineats.com/chicken-parmigiana/

prep time: 20 mins

Cook Time: 40 mins

Marinating: 30 mins

Servings: 6

Ingredients:

Brined Chicken Marinade:

• 3 chicken breasts (300g/10z each) , halved horizontally to form 6 pieces

• 1 tsp salt , cooking / kosher (or 3/4 tsp table salt)

• 1/2 tsp black pepper

• 1/2 tsp Italian mixed herbs (pre-mixed or equal parts dried basil, parsley, oregano)

Flour dusting:

• 1/3 cup flour , plain/all purpose

Egg Dredge:

• 2 eggs

• 1 garlic clove , minced using garlic press

• 1/4 tsp each salt and pepper

• 1/4 tsp Italian mixed herbs (pre-mixed or equal parts dried basil, parsley, oregano)

Parmigiana Bread Crumbing:

• 1 1/2 cups panko breadcrumbs

• 1/2 cup parmesan , finely grated

• 1/2 tsp salt

• 1/4 tsp black pepper

Frying:

• 2 cups olive oil (or vegetable or canola)

Parmigiana Pasta Sauce:

• 1 tbsp olive oil

• 2 garlic cloves , finely minced

• 1/4 cup onion or eschallots , very finely chopped

• 1/4 tsp red pepper flakes (chilli flakes), optional

• 1/4 tsp Italian mixed herbs

• 1/4 cup white wine , anything (optional)

• 400g / 14 oz tomato passata (aka tomato puree)

• 1/2 cup chicken stock/broth (or water)

• 1/4 tsp each salt and pepper

Layering:

• 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

• 1 tbsp extra virgin olive oil

Garnish (optional)

• 5 basil leaves , roughly chopped

Instructions:

Dry Brine Chicken:

1. Sprinkle both sides of chicken with salt, pepper and Italian herbs. Refrigerate for 30 minutes.

Parmigiana Tomato Sauce:

1. Heat oil in a saucepan over medium heat. Add garlic and onion, cook for 3 minutes until onion is translucent.

2. 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.

3. Add tomato, chicken stock, salt and pepper. Cover, then simmer 10 minutes on low until thickened. Cover and keep warm.

Crumbing:

1. Preheat oven to 180°C/350°F.

2. 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.

3. 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.

4. Transfer to plate and repeat with remaining chicken.

Frying or baking:

1. Line a tray with paper towels and place rack on tray.

2. Heat 1.5 - 2cm / 2/3" oil in a skillet over medium high heat to 180°C/350°F.

3. 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.

4. Transfer to rack, then repeat with remaining chicken.

5. Baking option: spray generously with oil and bake at 200°C/390°F for 15 minutes.

Assembling & baking:

1. Place chicken on a tray. Spoon 1/3 cup sauce over the chicken - cover around 80% of the chicken, leave the ends crispy.

2. 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.

3. Bake 15 minutes until cheese is melted and there's a few brown spots - no longer, otherwise chicken will overcook.

4. Remove from oven, sprinkle with extra basil if desired. Serve immediately (with leftover Tomato Sauce, if you'd like!)

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It did hit the spot and satisfy my craving but I still want the real deal so the next time i am in the us i will definitely have to order this at least once.

there is a bit of prep work and cooking time needed but it is worth the wait and extra effort. in order to make this a bit healthier i baked the breaded chicken instead of frying, it won’t be as crispy as if you had fried them but it takes less effort and is healthier. i might have overdone it with the cheese, so next time i will add a bit less so that the chicken ends can be exposed to get more crispy. I served the chicken with some spaghetti and a side salad. this is a perfect dish for a family meal, everyone will enjoy it.