Chicken Parmigiana 

Chicken Parmigiana  Breaded soft chicken cutlets topped with cheese and Pomodoro sauce make up this traditional chicken parmigiana recipe, which makes for a delicious supper. For Italian foodies seeking a simple weekday family supper, this dish is ideal.

In our home, we eat chicken multiple times a week. It is inexpensive, a fantastic lean protein, and easy to make. Check out my Fried Chicken or Chicken Melt if you’re similar.

Chicken Parmigiana

Italian immigrants to the northwest of the United States modified one of their homeland’s traditional recipes to produce chicken parmigiana. In this instance, a new recipe called chicken parmigiana was invented in the United States by re-creating the classic melanzane alla parmigiana, often known as eggplant parmesan.

Given that eggplant prefers warmer climates and that the likelihood of obtaining ripe, in-season eggplant is likely low in the Northwest, my scientific wild guess (SWAG) is that the eggplant was exchanged for chicken.

Breaded and lightly pan-fried until golden brown, the meal is made up of crushed chicken breasts. After that, pomodoro sauce is drizzled over them, and mozzarella cheese is added to complete. After that, it is baked or broiled until the cheese has melted and turned a light shade of brown. Usually, I like to garnish it with freshly chopped basil.

Ingredients and Substitutions

• Chicken –Boneless, skinless chicken breasts, either fresh or thawed from the freezer, are required.
• Flour – The traditional breading method uses all-purpose flour.
• Eggs –Large eggs work best when chilled or at room temperature.
• Breadcrumbs –For this chicken parmigiana, use ordinary breadcrumbs rather than panko.
• Sauce – For this, you will need to prepare a pomodoro sauce in advance. It’s a simple recipe. If not, feel free to substitute your preferred tomato-based sauce.
• Cheese –I combine freshly grated parmigino reggiano, shredded fontina, sliced round mozzarella, and freshly shredded mozzarella. Any combination of fontina and mozzarella will work, but parmigiana is a necessity.

How to Make Chicken Parmigiana

1. The chicken breasts should be cut in half widthwise.
2. Each one should be slightly pounded to a thickness of ¼ inch.
3. Configure your breading process as usual.
4. Coat each of the pounded-out breasts completely with flour, egg wash, and bread crumbs by dredging them one at a time.
5. Cook them in olive oil for two to three minutes on each side, or until golden brown.

 6 .Place the breaded cutlets on a parchment paper-lined sheet tray or casserole dish.

7.Add a little Pomodoro sauce on top of each cutlet.

8.On top of the tomato sauce, sprinkle cheeses.

9.Melt the cheese by baking it in the oven.

What to Serve It With

This can be used to serve a variety of foods, such as:

• Butter-glazed green beans
• Homemade pasta
• Scalloped potatoes
• Creamy polenta

Make-Ahead and Storage

• Make-Ahead:This should be consumed right away after cooking. But before serving, leave it covered and heated in the oven at low temperatures (>200°) for half an hour.
• How to Store:For up to four days, keep it in the refrigerator wrapped in plastic. It keeps well for up to three months when wrapped in plastic. Before reheating, let them thaw in the fridge for a day.
• How to Reheat:Cover the casserole dish with foil after adding the chicken parmigiana. Bake at 375° for 12 to 15 minutes, or until heated through.

CHEF NOTES + TIPS

• Regardless of How and who made it? It’s a tasty, less than an hour-long meal that makes a great evening dinner for family and friends.
• In case In case you were curious, the pronunciation of Parmigiana is par-mah-zhah-na.
• You can Although it won’t be traditional, use panko as the breadcrumbs.
• I used For the chicken, use sliced mozzarella, fontina, and parmesan cheeses.
• It’s important that every stage of the breading process be seasoned.
• You can Additionally, use avocado or a healthy oil; before cooking the chicken, find out what the smoking point is.
• Feel free to sprinkle fresh basil or chopped parsley over top as optional garnishes.
• You may Additionally, check out this recipe for Chicken Parmesan, which is identical.
• For a  healthier choice, Bake the cutlets at 400° for 15 to 18 minutes, or until gently browned, rather than frying them in oil. Proceed to step seven.