Chicken parmigiana
Chicken Parmigiana features breaded chicken baked with eggplant, fresh tomatoes, and melted cheese for a rich and hearty dish. This recipe adds a unique twist with the addition of eggplant, enhancing the overall flavour.
Cook time 15 min
Prep time 20 min
Ingredients:
1/4 cup all-purpose white wheat flour3 cups bread crumbs
1 egg
1 tbsp milk (1% fat)
2 garlic cloves
1 lb chicken breasts
1/2 eggplant
1/4 cup olive oil
2 tomatoes
1/2 cup basil leaves
1/3 cup cheddar cheese
Chicken Parmigiana is a classic Italian-American dish that combines breaded chicken with luscious tomato sauce and melted cheese. This recipe offers a delightful twist by adding eggplant, creating a harmony of flavors and textures that will surely please your taste buds.
Instructions:
- Arrange three shallow bowls. In the first bowl, place the flour.
- In the second bowl, beat together the egg and milk.
- In the third bowl, mix the bread crumbs with minced garlic.
- Season the chicken slices with salt and pepper.
- Coat each chicken breast slice in the flour, shaking off the excess.
- Next, dip the floured chicken slices into the egg mixture, ensuring they are well coated.
- Finally, press the chicken slices into the bread crumb mixture, making sure each piece is fully covered.
- Lightly salt the eggplant slices and let them sit for about 15 minutes to draw out moisture.
- Pat dry with a paper towel.
- Heat the olive oil in a large skillet over medium-high heat.
- Fry the breaded chicken pieces until golden brown and cooked through, about 4-5 minutes per side. Remove and set aside.
- In the same skillet, add the eggplant slices and cook until tender and golden brown on both sides, about 3-4 minutes per side. Remove and set aside.
- Preheat your oven to 375°F (190°C).
- In a baking dish, layer the eggplant slices, followed by the fried chicken pieces.
- Top with sliced tomatoes and scatter basil leaves over the top.
- Sprinkle shredded cheddar cheese evenly over the dish.
- Place the baking dish in the preheated oven and bake until the cheese is melted and bubbly, about 15-20 minutes.
- Remove from the oven and let it cool for a few minutes.
- Serve hot, garnished with extra basil leaves if desired.
Chicken Parmigiana is a comforting and satisfying dish that is perfect for family dinners or special occasions. The combination of crispy chicken, tender eggplant, and flavorful tomato sauce topped with melted cheese will leave everyone wanting more.
Chicken parmigiana FAQ:
Fry the breaded chicken pieces in a skillet for about 4-5 minutes per side until golden brown and cooked through. For the eggplant, cook each slice for about 3-4 minutes per side until tender and golden.
The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C). The outside should be golden brown and the meat should no longer be pink in the center.
Yes, you can substitute cheddar cheese with mozzarella for a more traditional taste, or use provolone or Parmesan for different flavor profiles.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until thoroughly heated.
Yes, salting the eggplant helps to draw out moisture and reduces bitterness. Let the salted slices sit for about 15 minutes before patting them dry.
Cooking Tips:
- Pound the chicken breasts to an even thickness to ensure they cook uniformly.
- Use fresh basil leaves for the best flavor. If unavailable, dried basil can be a substitute.
- Bake the breaded chicken in the oven instead of frying for a healthier version.
- For extra crunch, use Panko bread crumbs instead of regular bread crumbs.
- Let the chicken rest for a few minutes after cooking to allow the juices to redistribute.
- Serve with pasta or a fresh green salad for a complete meal.
Nutrition Facts
4 ServingsCalories 510kcal
Protein 40g
Carbohydrates 60g
Fiber 6g
Sugar 8g
Fat 27g
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