Crispy Chicken Parmigiana with Tomato Sauce

Name: Crispy Chicken Parmigiana with Tomato Sauce
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Ingredients: 3 chicken breasts; 1/4 cup onion or eschalots; 1 clove garlic; 400 g tomato passata; 10 basil leaves; 1/3 cup all-purpose flour; 2 eggs; 1 1/2 cup panko breadcrumbs; 1/2 cup Parmesan; 2 cup mozzarella cheese; 1/2 cup chicken stock; 1/4 cup white wine; 2 cup olive oil; 1 tbsp extra-virgin olive oil; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp Italian mixed herbs; 1/4 tsp each salt and pepper; 1/4 tsp red pepper flakes

This Chicken Parmigiana layers golden panko-crusted chicken with a quick garlicky tomato sauce, basil, mozzarella, and Parmesan. It is crisp at the edges, juicy in the center, and baked just long enough for the cheese to melt beautifully.

Servings6 Portions

Prep Time20 Mins

Cook Time40 Mins

Difficulty

Intermediate

Ingredients

chicken breasts
3
onion or eschalots
0.3 cup
garlic
1 clove
tomato passata
400 g
basil leaves
10
all-purpose flour
0.3 cup
eggs
2
panko breadcrumbs
0.5 cup
Parmesan
0.5 cup
mozzarella cheese
2 cup
chicken stock
0.5 cup
white wine
0.3 cup
olive oil
2 cup
extra-virgin olive oil
1 tbsp
salt
1 tsp
black pepper
0.5 tsp
Italian mixed herbs
0.5 tsp
salt and pepper
0.3 tsp each
red pepper flakes
0.3 tsp

Step-by-Step Instructions

Season both sides of the chicken breasts with salt, black pepper, and Italian mixed herbs. Refrigerate for 30 minutes to lightly dry-brine while you prepare the sauce.

Make the tomato sauce: heat a little olive oil in a saucepan over medium heat. Add the onion or eschalots and garlic, then cook for about 3 minutes, stirring often, until softened and fragrant.

Stir in the red pepper flakes and Italian herbs, then cook for 15 seconds. Pour in the white wine, increase the heat, and simmer until the wine has mostly evaporated and the sharp alcohol smell has cooked off.

Add the tomato passata, chicken stock, and 1/4 tsp each salt and pepper. Cover and simmer over low heat for about 10 minutes, until slightly thickened. Keep warm.

Preheat the oven to 180°C/350°F. Set up three shallow dishes: flour in the first, beaten eggs mixed with minced garlic and a pinch of salt and pepper in the second, and panko breadcrumbs mixed with Parmesan in the third.