Chicken Parmigiana

Ingredients

• 4free-range chicken breast fillets, flattened or butterflied
• to tastesalt and pepper
• 125 ml (½ cup)seasoned flour
• 2eggs, beaten
• 250 ml (1 cup)breadcrumbs
• 2 clovesgarlic, chopped
• 10 ml (2 tsp)dried oregano
• 2 × 400 g canscherry tomatoes
• to tastesalt and black pepper
• for shallow-fryingcooking oil
• 250 ml (1 cup)grated mozzarella cheese
• 125 ml (½ cup)grated Parmesan cheese
• to tastefresh basil leaves

Instructions

1. 1

   Coat the chicken

   Season the chicken with salt and pepper. Set out the seasoned flour, beaten eggs and breadcrumbs on separate plates. Coat each fillet in flour, dip it in egg, then cover it generously with breadcrumbs. Chill in the fridge for about 15 minutes.

2. 2

   Simmer the sauce

   While the chicken chills, put the garlic, oregano and cherry tomatoes in a pot. Simmer uncovered for 15–20 minutes, until the sauce has reduced and its flavour has developed. Season with salt and black pepper to taste.

3. 3

   Preheat the oven

   Heat the oven to 200 °C.

4. 4

   Fry and bake

   Pour oil to a depth of about 1 cm into a frying pan and heat it. Brown the crumbed chicken on both sides without cooking it all the way through. Arrange the fillets in an even layer in a baking dish and pour the sauce over them. Mix the mozzarella and Parmesan, scatter over the top and bake for 20 minutes.

5. 5

   Add the basil

   Finish with fresh basil leaves and serve with golden roasted potatoes.

What is chicken Parmigiana?

Chicken Parmigiana is a popular Italian-inspired dish built around breaded chicken, tomato sauce and melted cheese. It draws on the Italian-American tradition of serving a tomato-and-cheese topping over a breaded cutlet.

This version browns the chicken before baking it beneath a homemade tomato sauce and a mix of mozzarella and Parmesan. That two-stage cooking gives the crumb a head start while letting the chicken finish in the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 730 calories, 57g protein, 41g carbs, 42g fat.

The chicken and cheeses provide most of the protein, while the flour, breadcrumbs and tomatoes contribute most of the carbohydrates. Fat comes mainly from the frying oil, cheese and chicken; the amount absorbed during frying can vary. Serve with vegetables and a moderate portion of potatoes for a balanced plate.

The coating makes the difference

Flour first: a light coating helps the beaten egg cling to the chicken. Shake off excess flour so the layers stay neat rather than pasty.

Breadcrumbs last: press them on generously for an even crust. Chilling the coated chicken for about 15 minutes helps the crumbs stay in place during frying.

A quick tomato sauce

Tomatoes and garlic: the canned cherry tomatoes simmer with chopped garlic and dried oregano, making a straightforward sauce that complements the crisp coating. Simmer uncovered for 15–20 minutes so it reduces rather than staying watery.

Season at the end: taste the sauce after it has reduced, then add salt and black pepper as needed. This keeps the seasoning easy to adjust as the tomato flavour concentrates.

Brown first, bake to finish

Shallow-frying: oil about 1 cm deep is enough to brown both sides of the crumbed chicken. Work in batches if needed so the fillets have room to colour instead of steaming.

Oven finish: the chicken does not need to cook through in the pan. Arrange it in one layer, cover with sauce and cheese, then bake at 200 °C for 20 minutes, until cooked through and the cheese has melted.

Choosing the cheese

Mozzarella: this melts into a soft, stretchy topping. Grate it yourself if possible for an even layer.

Parmesan: its savoury flavour adds contrast to the mild mozzarella. Combine both cheeses before scattering them over the sauced chicken.

What to serve alongside

The method suggests golden roasted potatoes, while the recipe description pairs the dish with mashed potato and side vegetables. Either potato option works well; choose the one that suits your meal and available cooking time.

For a fresher counterpoint, add steamed or roasted vegetables, or a green salad. Keep the sides simple so the tomato sauce and cheesy topping remain the focus.

Recipe notes & tips

• Pat the chicken dry before coating so the flour adheres evenly.
• Set up the flour, egg and breadcrumbs in order to make coating the fillets easier.
• Keep the frying oil at a steady heat so the crumbs brown without scorching.
• Simmer the tomato sauce uncovered and stir occasionally to prevent sticking.
• Arrange the chicken in a single layer so the sauce and cheese cover each fillet evenly.
• Check the thickest part of a fillet is cooked through before serving.

Variations

• Add chilli: stir a pinch of chilli flakes into the tomato sauce for gentle heat.
• Use passata: replace the canned cherry tomatoes with passata and simmer until thickened.
• Add herbs: use a little fresh oregano alongside the basil for a brighter finish.
• Try provolone: replace some or all of the mozzarella with grated provolone.
• Serve with greens: swap the potatoes for a generous serving of steamed or roasted vegetables.

Common mistakes to avoid

• Skipping the chill: the crumb can slide off more easily; chill the coated chicken for about 15 minutes.
• Wet sauce: excess liquid can soften the coating; simmer the sauce uncovered until reduced.
• Crowded frying pan: the chicken may steam instead of browning; cook in batches if necessary.
• Cooking fully in the pan: the chicken can overcook during baking; brown both sides without cooking it through.
• Uneven chicken pieces: thick sections may take longer to cook; flatten or butterfly the fillets as directed.

How to store

Cool leftovers promptly, store them covered in the fridge and eat within 2 days. Reheat in an oven at 180 °C until hot throughout; the breadcrumb coating may soften under the sauce. Avoid reheating more than once.

Frequently asked questions