Chicken parmigiana
Discover the ultimate Chicken Parmigiana recipe! This delicious dish combines tender chicken breasts coated in a flavorful mix of flour, breadcrumbs, and garlic, paired with succulent eggplant and fresh tomatoes. Topped with a sprinkle of cheddar cheese and fragrant basil leaves, each bite promises a burst of Italian-inspired flavors. Follow our step-by-step guide for a mouthwatering meal perfect for any occasion!
- 30 May 2025
- Cook time 15 min
- Prep time 20 min
- 4 Servings
- 11 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 350 grams |
| Energy | |
| Calories 510kcal | 26% |
| Protein | |
| Protein 40g | 27% |
| Carbohydrates | |
| Carbohydrates 60g | 17% |
| Fiber 6g | 15% |
| Sugar 8g | 8% |
| Fat | |
| Fat 27g | 31% |
| Saturated 6g | 19% |
| Cholesterol 140mg | - |
| Vitamins | |
| Vitamin A 90ug | 10% |
| Choline 160mg | 28% |
| Vitamin B1 0.85mg | 70% |
| Vitamin B2 0.60mg | 46% |
| Vitamin B3 16mg | 102% |
| Vitamin B6 1.14mg | 67% |
| Vitamin B9 120ug | 29% |
| Vitamin B12 0.71ug | 30% |
| Vitamin C 10mg | 12% |
| Vitamin E 1.41mg | 9% |
| Vitamin K 16ug | 13% |
| Minerals | |
| Calcium, Ca 220mg | 17% |
| Copper, Cu 0.33mg | 36% |
| Iron, Fe 4.35mg | 40% |
| Magnesium, Mg 80mg | 20% |
| Phosphorus, P 460mg | 37% |
| Potassium, K 840mg | 25% |
| Selenium, Se 50ug | 93% |
| Sodium, Na 620mg | 41% |
| Zinc, Zn 2.54mg | 23% |
| Water | |
| Water 220g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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