Alright folks, let’s talk comfort food. You ever had one of those days where you just need a hug in the form of food? Enter: Crispy Chicken Parmigiana. We’re talking juicy chicken fillets, breaded and fried to a golden crisp, smothered in a rich homemade tomato sauce, and topped with gooey, melted mozzarella and parmesan cheese. This is the kind of dish that hits all the right spots and then some. So, roll up your sleeves and let’s make some magic happen!
Crispy Chicken Parmigiana
Chicken Prep
Marinade
Homemade Tomato Sauce
Crispy Coating
Topping
Instructions
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Chicken Prep
Slice and Flatten: Slice the chicken breast fillets in half horizontally to create 6 fillets. Place them between clingfilm and pound to uniform thickness (around the depth of a £1 coin).
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Marinade the Chicken
- Prepare Marinade: In a shallow bowl, whisk together eggs, minced garlic, fresh parsley, salt, and black pepper.
- Marinate: Add the chicken fillets, ensuring they are well coated. Cover with clingfilm and refrigerate for at least 30 minutes (overnight is better).
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Prepare the Homemade Tomato Sauce
- Sauté Aromatics: Heat avocado oil in a large cast iron skillet over high heat. Sauté the onion for 2-3 minutes, then add garlic and cook for another minute, stirring constantly.
- Simmer Sauce: Add passata, dark muscovado sugar, Mediterranean seasoning, salt, and black pepper. Lower the heat and simmer until the sauce thickens (around 5 minutes). Set aside.
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Prepare the Crispy Coating
Mix Coating: In a shallow bowl, combine panko breadcrumbs, standard breadcrumbs, grated parmesan, and garlic powder.
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Coat the Chicken
Coat Fillets: Remove marinated chicken from the fridge. Coat each fillet in the breadcrumb mixture, pressing to ensure an even coating. Place coated fillets on a wire rack over a baking tray.
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Shallow Fry the Chicken
Fry Chicken: Heat olive oil in a large cast iron skillet over medium-high heat. Shallow fry the chicken fillets until golden and crispy, about 5 minutes each side. Ensure the internal temperature reaches 75°C (165°F).
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Time for the Tomato and Cheese Goodness
- Bake with Toppings: Preheat oven to 200°C (400°F). Place fried chicken fillets in a baking tray. Top each fillet with about 2-3 tablespoons of homemade tomato sauce, 2-3 slices of mozzarella cheese, 1 tablespoon of parmesan cheese, and a sprinkling of fresh parsley.
- Bake: Bake until the cheese is melted and the sauce is bubbling, about 15-20 minutes.
Equipment
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Note
- Sauce Tips: If you have leftover tomato sauce, pour it around the chicken in the baking tray to avoid waste.
- Serving Suggestions: This dish goes great with fresh pasta, steamed vegetables, mashed potatoes, or garlic mushrooms.
- Extra Crispy: For an extra crispy coating, double-dip the chicken in the egg mixture and breadcrumb mixture before frying.
