Pollo alla Parmigiana — Print Recipe

A golden-crusted chicken breast blanketed in rich marinara sauce and stretchy, molten mozzarella, baked until gloriously bubbling. This Italian-American icon delivers an irresistible crunch-to-melt contrast in every magnificent bite.

Ingredients

4 boneless skinless chicken breasts
200g dried breadcrumbs
80g Parmigiano-Reggiano, grated
2 large eggs, beaten
100g all-purpose flour
400ml marinara sauce
250g fresh mozzarella, sliced
Fresh basil leaves
3 cloves garlic, minced
60ml olive oil for frying
1 teaspoon dried oregano
Salt and freshly ground black pepper
Pinch of red pepper flakes

Instructions

1 Preheat oven to 200C (400F). Butterfly each chicken breast and pound between plastic wrap to an even 1cm thickness for uniform cooking.
2 Set up a breading station: flour seasoned with salt and pepper in one dish, beaten eggs in a second, and breadcrumbs mixed with half the Parmigiano and oregano in a third.
3 Dredge each chicken piece in flour, then egg, then breadcrumb mixture, pressing firmly to adhere. Let rest on a wire rack for 5 minutes to set the coating.
4 Heat olive oil in a large oven-safe skillet over medium-high heat. Fry the chicken for 3-4 minutes per side until deeply golden and crispy. Work in batches to avoid crowding.
5 Spread a thin layer of marinara in a baking dish. Arrange the fried chicken in a single layer, then spoon generous marinara over each piece.
6 Top with sliced mozzarella and the remaining Parmigiano. Bake for 15-18 minutes until the cheese is molten and golden with irresistible bubbling edges.
7 Let rest for 3 minutes, then scatter with fresh basil leaves and a crack of black pepper. Serve with spaghetti or a crisp green salad.

Did You Know?

Despite its name, Chicken Parmigiana was actually invented by Italian immigrants in America and Australia. In Italy, the original dish is made with eggplant, not chicken.