P ollo alla parmigiana in Italian, but affectionately referred by Aussies as Parma, Parmi or “a schnitty with tomato sauce and cheese”, you’ll love this homemade recipe with extra crispy schnitzel, best ever parmigiana sauce and juicy marinated chicken. Chicken parmesan is an easy chicken dinner, perfect for busy weeknights. This site uses Akismet to reduce spam. But the forecast had been calling for rain on Sunday and I had just recently made a batch of Marinara Sauce. These easy chicken breasts coated in Parmesan and Mozzarella cheeses are the perfect easy dinner to serve on busy weeknights. Recreate a classic Italian-American recipe with our chicken parmigiana. If an account was found for this email address, we've emailed you instructions to reset your password. First, you will need to coat the chicken. Well, the weatherman was wrong once again, and Sunday was a perfect day for grilling. In the second medium bowl, whisk the egg. Be generous with seasoning! Good old fashioned comfort food on a rainy day. magazine. Foodie Pro & The Genesis Framework. Sprinkle the Parmigiano-Reggiano over the cutlets, then top each one with slices of mozzarella. Really hit the spot. Pour off the clear butter into a ramekin and discard any milky solids left in the bottom of the pan (see tip). Chicken Parmigiana with breaded chicken cutlets, marinara sauce, parmigiano and melted mozzarella cheese is a classic Italian-American comfort food. Your email address will not be published. Tag @philtorre on Instagram and hashtag it #theitalianchef. How to make chicken parmigiana. brown the cheese. Heat 2 tbsp of the clarified butter (see tip) and 2 tbsp of the olive oil. Add the basil to the sauce just before serving to preserve its fresh flavour. please click this link to activate your account. If you prefer, cook just 2 chicken breasts and serve 1 escalope per person. So, I thought what better way to use it than for Chicken Parmigiana. Hands-on time 35 min, simmering time 40 min, 4 x 175g free-range boneless, skinless chicken breasts, 2 tbsp finely chopped fresh flatleaf parsley, 2 x 125g packets buffalo mozzarella, drained and sliced, Good handful fresh basil leaves, shredded, plus extra to garnish. Place 1/2 cup of grated Parmesan in a large plate or bowl. Scale 1x 2x 3x Ingredients Sprinkle with a few fresh basil leaves and serve. Delicious magazine is a part of Eye to Eye Media Ltd. Learn how your comment data is processed. I made it for lunch and there were no regrets. Enter the email address associated with your account, and we'll send you a link to reset your password. , bake it in the same pan for about 30 minutes and then serve it with fresh basil. In this authentic Italian recipe, a fried breaded chicken breast is topped with marinara sauce and melted cheese. Arrange the cutlets in the pan and then spread the remaining cup of marinara sauce on top. Set a large non-stick frying pan over a medium-high heat. For the marinara sauce, put the olive oil and crushed garlic in a medium pan over a medium heat. Spread 1 cup of the marinara sauce across the bottom of a baking dish or pan just large enough to hold the cutlets. Ripe and fruity (but not oaky) whites suit this. Your email address will not be published. Clarifying the butter, then mixing it with a little olive oil will make it easier to fry the chicken escalopes without burning the butter. I know on Labor Day weekend you are supposed to grill. Season to taste, then keep hot. Make the tomato sauce up to 3 days ahead, cool, then cover and store in the fridge. Subscribe to delicious. As soon as the garlic begins to sizzle and start to change colour (don’t let it brown), add the chopped tomatoes, bring to the boil, then lower the heat and simmer for 30 minutes, stirring every now and then, until reduced and thickened.