Chicken Parmigiana
Tender chicken breasts coated in golden breadcrumbs, layered with marinara sauce, creamy mozzarella, and sharp Parmesan cheese. Baked until bubbly and irresistible, this Italian comfort classic brings warmth and satisfaction to any table.
- 4 boneless, skinless chicken breasts
- 100g all-purpose flour
- 2 large eggs, beaten
- 150g breadcrumbs
- 200g mozzarella cheese, sliced
- 100g grated Parmesan cheese
- 400ml marinara sauce
- 60ml olive oil for frying
- to taste salt and pepper
- Preheat and prepare: Preheat your oven to 200°C (400°F). Set up a breading station with three shallow bowls: flour in the first, beaten eggs in the second, and breadcrumbs in the third.
- Bread the chicken: Season the chicken breasts with salt and pepper. Working one at a time, dredge each breast in flour, shaking off excess. Dip into beaten eggs, then coat thoroughly with breadcrumbs, pressing gently to adhere.
- Fry until golden: Heat olive oil in a large skillet over medium heat. Fry the breaded chicken breasts until golden brown on both sides, about 3–4 minutes per side. Transfer to paper towels to drain.
- Layer in baking dish: Spread a thin layer of marinara sauce on the bottom of a baking dish. Place the fried chicken breasts on top, then cover each with additional marinara sauce, slices of mozzarella, and a generous sprinkle of Parmesan cheese.
- Bake until bubbly: Bake for 20 minutes, until the cheese is melted and bubbly, and the sauce is bubbling at the edges.
- Rest and serve: Let rest for 5 minutes. Serve hot, optionally garnished with fresh basil or parsley.
This beloved Italian comfort dish celebrates simplicity and quality ingredients. The contrast between the crispy breadcrumb coating and tender, juicy chicken, combined with melted cheese and tangy marinara, creates pure satisfaction in every bite. Perfect for family dinners, this showstopper is elegant enough for guests yet simple enough for any weeknight.
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