Chicken parmigiana


Presented by Arman Liew

SERVINGS:4 PREP:5 mins COOK:40 mins TOTAL:45 mins



▢1/4 cup olive oil

▢1 small onion finely chopped

▢4 cloves garlic minced

▢1 tablespoon tomato paste

▢14 oz canned tomatoes diced

▢1 teaspoon salt

▢1 teaspoon Italian seasoning

▢1/2 teaspoon pepper

▢1 teaspoon sugar



▢2 large chicken breasts skinless and boneless

▢1 teaspoon salt

▢1/2 teaspoon pepper

▢1/2 teaspoon dried thyme

▢1/2 teaspoon garlic powder

▢1/2 teaspoon onion powder

▢2 large eggs

▢1/4 cup all-purpose flour

▢1/4 cup panko bread crumbs

▢4 oz parmesan cheese divided

▢4 oz mozzarella sliced



Heat oil in a skillet and once hot, add onion and garlic and cook until they have softened. Add tomato paste and cook for about a minute, stirring constantly. Add the canned tomatoes and spices and bring to a boil. Reduce heat and cook with occasional stirring until the sauce thickens, around 6 minutes.

 Cut the chicken breasts in half and pound them gently with a meat mallet. Season them with salt, pepper, thyme, garlic, and onion powder.

pounded and seasoned chicken breasts. 

Prepare three shallow bowls for dredging the chicken. Add flour to one, the beaten eggs in the second, and the panko bread crumbs with half the parmesan cheese in the third.

Dredge the chicken in flour, then in the egg wash, and finally in panko and parmesan mix, pressing firmly to adhere. Shake off any excess.

Heat some oil in a non-stick skillet and place over medium heat. Fry in the skillet until golden and crispy, around 4 minutes per side.

frying breaded chicken breasts. 

Preheat the oven to 190C/220F. Place chicken in a baking dish, divide the sauce equally on each piece of chicken and sprinkle the rest of the parmesan over the sauce. Add the sliced mozzarella on top.

 Bake for 15-20 minutes, until the cheese, has melted and it begins to turn golden.

baked chicken parmigiana. 


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