Ingredients
Equipment
Method
Preparation Steps:
- Preheat your oven to 375°F (190°C). This ensures a perfectly baked Chicken Parmigiana with melted cheese on top.
- Using a meat mallet or rolling pin, gently pound the chicken breasts to an even thickness of about ½ inch. This helps them cook uniformly and stay juicy.
- In three shallow bowls, set up your dredging stations: one with all-purpose flour, one with beaten eggs, and the last with unseasoned bread crumbs. Season each bowl with a pinch of sea salt and freshly cracked pepper.
- Take each piece of chicken and dip it into the flour, shaking off any excess. Next, dip it in the beaten eggs, and finally coat it in the bread crumbs, pressing gently to adhere. Set aside on a plate.
- In a large skillet over medium heat, add enough oil to cover the bottom of the pan. Once the oil is hot, carefully add the breaded chicken pieces. Fry for about 3-4 minutes on each side, or until golden brown and cooked through. Transfer the fried chicken to a paper towel-lined plate to drain any excess oil.
- In a baking dish, spread a thin layer of pomodoro sauce on the bottom. Place the fried chicken on top of the sauce. Spoon additional pomodoro sauce over each piece of chicken, then layer on the sliced mozzarella, shredded fontina, and grated parmesan cheese.
- Bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly, and the chicken is heated through.
- Once out of the oven, allow the chicken to rest for a few minutes. Garnish with fresh chiffonade basil before serving. Pair your Chicken Parmigiana with a side of spaghetti, a fresh salad, or your favorite crusty bread to soak up all the delicious sauce.
Notes
- Use homemade pomodoro sauce for a richer flavor.
- Let the chicken rest after frying to retain juices.
- Store leftovers in an airtight container for up to 3 days.