- Prep time
- 45 minutes PT45M
- Cook time
- 25 minutes PT25M
- 8 servings
Nothing says classic Italy like the comforting taste of Chicken Parmigiana (a.k.a. Chicken Parmesan). Enjoy this classic right at home with our simple recipe!
- 8 boneless, skinless chicken breasts
- 3 tablespoons minced garlic
- 2 cups flour
- 3 tablespoons crushed red peppers
- 2 tablespoons ground coriander
- 2 cups grated Parmesan
- 4 cups seasoned bread crumbs
- 1 dozen eggs, whipped
- 3–4 cups extra virgin olive oil
- 4 cups marinara sauce
- 4 cups whole milk mozzarella, shredded
Place a chicken breast in between 2 pieces of plastic wrap. With the smooth side of a tenderizer, pound the breast evenly until it doubles in size. Repeat process with remaining chicken breasts.
In a work bowl, mix together the garlic, flour, crushed red peppers and coriander, then transfer mixture to a large plate. Mix together the grated Parmesan and breadcrumbs then spread on a second large plate. Place whipped eggs in a wide dish.
Bread each chicken breast by dredging in flour, shaking off excess, dipping in egg to coat completely, draining, then dipping in the bread crumb mixture to coat evenly. Transfer each breaded chicken breast to a large sheet pan when finished.
Preheat oven to 350°F.
Add olive oil to a large sauté pan to a depth of about 1 inch and heat over medium-high heat. Test oil for readiness by sprinkling in a few bread crumbs; the oil is ready if the bread crumbs immediately begin to bubble and float to the top. Carefully add 1 breaded chicken breast at a time to the pan; do not overcrowd. Gently pan fry each side for 2–3 minutes until light golden brown, then transfer to an oven-safe serving dish, repeating the process until all chicken breasts have been cooked.
Pour sauce evenly over chicken, topping each with mozzarella. Place serving dish in oven and bake until cheese has melted and begins to brown, about 10–12 minutes, until internal temperature is a minimum of 165°F. Remove from oven; serve while hot.
Techniques used in this recipe:
- dredge: to coat food with a dry ingredient such as flour or bread crumbs.
- mince: to chop into very small pieces.
- panfry: a cooking method in which items are cooked in deep fat in a skillet over medium heat; this generally involves more fat than sauteing or stir-frying but less than deep-frying.
- sauté: a cooking method in which items are cooked quickly in a small amount of fat in a pan on the range top.
- fry: to cook in fat or oil over direct heat.
- coriander seed
An annual, native to the Mediterranean region. Due to extensive cultivation over the centuries, it now grows wild in most parts of Europe. Morocco supplies most of the Coriander imported into the United States.
It is not a terribly popular spice in American kitchens which is unfortunate because it possesses a lovely aromatic quality that compliments a wide range of meats and seafood, desserts and breads, and curry sauces.
The leaves and stems of the coriander plant are pungent and have a flavor which would be perceived as pecular if one was tasting it for the first time. The plant is widely popular and is known as cilantro; an extremely important herb in Mexican, Central and South American and Asia foods.
Don't be confused by its name. This is not the grape of Vino Nobile di Montepulciano, which is made from Sangiovese. The grape Montepulciano is widespread throughout central and southern Italy and is especially known in Abbruzzi.
Responsible for the three great wines of Tuscany: Chianti, Vino Nobile di Montepulciano and Brunello di Montalcino, Sangiovese is Italy's most famous grape.
One of the most famous regions in Tuscany, Italy. The wines that bear the region's name are made from the Sangiovese grape. They commonly exhibit dried cherry flavors and can be very earthy and acidic.