Chicken Parmigiana

Ingredients

• 120 ml (1/2 cup)milk
• 1egg
• 2.5 g (1/2 teaspoon)kosher salt
• 1 g (1/2 teaspoon)freshly ground black pepper
• 454 g (1 pound)boneless chicken breasts
• 120 g (1 cup)breadcrumbs
• 30 ml (2 tablespoons)olive oil
• 360 ml (1 1/2 cups)tomato sauce
• 227 g (1/2 pound)fresh mozzarella, thinly sliced
• 10 g (2 tablespoons), plus extra for garnishgrated Parmigiano-Reggiano

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C (400°F).

2. 2

   Whisk egg and milk

   Whisk the egg and milk together in a shallow bowl.

3. 3

   Mix the coating

   In a second shallow bowl, combine the breadcrumbs, grated Parmigiano-Reggiano, salt and pepper.

4. 4

   Coat the chicken

   Dip each chicken breast in the egg mixture, then coat it thoroughly with the breadcrumb mixture.

5. 5

   Fry until crisp

   Warm the olive oil in a large frying pan over medium heat. Fry the chicken for 5–7 minutes on each side, until the coating is golden and crisp.

6. 6

   Bake with toppings

   Move the chicken to a baking dish. Cover each breast with tomato sauce and mozzarella, then bake for 30 minutes.

7. 7

   Heat the grill

   Take the dish out of the oven and set the grill to high.

8. 8

   Brown the cheese

   Return the dish to the oven and grill for 3–5 minutes, until the cheese is browned and bubbling. Serve immediately.

What is chicken Parmigiana?

Chicken Parmigiana is an Italian-American dish of breaded chicken topped with tomato sauce and cheese. It draws on Italian parmigiana-style dishes, while this version uses chicken as its centrepiece.

Here, the chicken is first fried for a crisp coating, then baked under sauce and mozzarella. A brief final spell under the grill browns the cheese.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1068 calories, 95g protein, 52g carbs, 54g fat.

The chicken and cheeses provide most of the protein, while the breadcrumbs and tomato sauce contribute most of the carbohydrates. Mozzarella, frying oil and the breadcrumb coating account for much of the fat. Add a generous portion of vegetables or salad alongside to balance the plate.

Building a crisp coating

Egg mixture: the milk and egg help the crumbs cling evenly to the chicken. Let excess mixture drip off before coating so the crust does not become patchy.

Breadcrumbs: press them gently onto the chicken on all sides. A thorough, even layer helps protect the meat as it fries and bakes.

Frying before baking

Golden crust: fry the chicken in a single layer over medium heat for 5–7 minutes per side. If the pan is crowded, work in batches so the coating browns rather than steams.

Oil temperature: the oil should be hot enough for a steady sizzle, but not so hot that the crumbs darken before the chicken has had time to cook.

Keeping the chicken tender

Even thickness: if the breasts are very uneven, gently flatten the thicker parts so they cook at a similar rate. Take care not to tear the coating once it is applied.

Doneness: the method gives a 30-minute bake, but the time needed can vary with the thickness of the chicken. Check that the thickest part is cooked through before serving.

Sauce and mozzarella

Tomato sauce: spread it over each breast before adding the cheese, so the chicken is covered without being submerged. Too much sauce can soften the crisp coating.

Fresh mozzarella: thin slices melt over the sauce during baking. The final 3–5 minutes under a high grill gives the top a browned, bubbling finish.

Timing the finish

Bake first: the 30-minute oven stage heats the toppings and cooks the chicken through. Keep an eye on the dish towards the end, particularly if the breasts are small.

Grill briefly: cheese can go from bubbling to over-browned quickly under high heat. Stay nearby and take the dish out once the top is browned.

What to serve with it

Fresh sides: a green salad or lightly dressed vegetables bring a crisp contrast to the rich cheese and crumb coating. Serve them alongside rather than beneath the chicken.

Hearty sides: pasta, potatoes or bread can make the meal more filling and give the tomato sauce something to accompany. Finish with the extra grated Parmigiano-Reggiano.

Recipe notes & tips

• Set up both shallow bowls before coating the chicken to keep the process tidy.
• Press the breadcrumbs onto the chicken gently so the coating holds during frying.
• Fry in batches if needed to avoid crowding the pan.
• Use a baking dish that holds the chicken snugly, so the sauce stays over the breasts.
• Watch closely during grilling, as the cheese can brown quickly.
• Serve straight away to enjoy the contrast between the crisp coating and melted topping.

Variations

• Add herbs: mix dried oregano or basil into the breadcrumb coating.
• Use provolone: replace some or all of the mozzarella with thin slices of provolone.
• Make it spicy: stir chilli flakes into the tomato sauce before spooning it over the chicken.
• Try wholemeal crumbs: use wholemeal breadcrumbs for a deeper, toastier coating.
• Add extra Parmesan: scatter more grated Parmigiano-Reggiano over the cheese before grilling.

Common mistakes to avoid

• Uneven coating: let excess egg mixture drip away, then press crumbs over every side.
• Crowded frying pan: cook the chicken in batches so the coating can brown properly.
• Oil too hot: lower the heat if the crumbs darken rapidly before the chicken is ready.
• Too much sauce: use enough to cover each breast without drowning the crisp coating.
• Unwatched grill: stay by the oven during the final 3–5 minutes to prevent the cheese burning.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in an oven until hot throughout; the coating will soften somewhat, and the microwave will make it less crisp.

Frequently asked questions