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Crispy Chicken Parmigiana

Crispy Chicken Parmigiana

Lee - Smoke & Sear
Servings: 3 Total Time: 2 hrs 30 mins Difficulty: Intermediate Family Friendly Family Friendly Smoke & Sear Fav. Smoke & Sear Fav.
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The Ultimate Comfort Food Classic

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
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Prep Time 1 hr Cook Time 1 hr Rest Time 30 mins Total Time 2 hrs 30 mins
Difficulty: Intermediate Cooking Temp: 200  C Servings: 3 Estimated Cost: £ 15 Calories: Approximately 450 per serving Best Season: Suitable throughout the year
Author: Lee - Smoke & Sear Cooking Method: , Cuisine: Courses: , Recipe Keys: Family Friendly Family Friendly Smoke & Sear Fav. Smoke & Sear Fav.

Chicken Prep

Marinade

Homemade Tomato Sauce

Crispy Coating

Topping

Instructions

  1. 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).

  2. 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).

  3. 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.

  4. Prepare the Crispy Coating

    Mix Coating: In a shallow bowl, combine panko breadcrumbs, standard breadcrumbs, grated parmesan, and garlic powder.

  5. 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.

  6. 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).

  7. 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.
Keywords: Chicken Parmigiana, Crispy Chicken, Comfort Food, Homemade Tomato Sauce, Italian Recipe, Family Dinner, Fried Chicken, Cheese Topped Chicken
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DRAGON, edge of the sky.

Flt Lt Tom Nation, the 2026 RAF Typhoon Display Pilot, putting the Typhoon through its paces over Coningsby.

Tom’s name is now on the jet, the black flying suit is on, the helmet has been unveiled, and the 2026 display season is starting to feel very real.

The aircraft, the pilot, the team behind it — all coming together for what looks like it’s going to be an unbelievable season.

Fast, precise, aggressive, controlled . . . and absolutely breathtaking to watch.

@raf_typhoondisplayteam
@eurofighter.typhoon

#RAFTyphoon #TyphoonDisplayTeam #EurofighterTyphoon #RAFConingsby

79 5
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DRAGON, edge of the sky. Flt Lt Tom Nation, the 2026 RAF Typhoon Display Pilot, putting the Typhoon through its paces over Coningsby. Tom’s name is now on the jet, the black flying suit is on, the helmet has been unveiled, and the 2026 display season is starting to feel very real. The aircraft, the pilot, the team behind it — all coming together for what looks like it’s going to be an unbelievable season. Fast, precise, aggressive, controlled . . . and absolutely breathtaking to watch. @raf_typhoondisplayteam @eurofighter.typhoon #RAFTyphoon #TyphoonDisplayTeam #EurofighterTyphoon #RAFConingsby

Dirty-Seared Côte de Boeuf with Cowboy Butter 🔥

Picked up this absolute beauty from @mountainsfarmshop in East Heckington, Lincolnshire — proper local butcher, proper bit of beef.

This is the way I like to cook a big thick steak like a Côte de Boeuf / bone-in ribeye.

Cooked in the @kamadojoeuk over @bigkproductsltd lumpwood — and this bit matters: use good quality lumpwood, fully lit and burning clean. You want heat and crust, not a steak that tastes like a shed fire.

I also used some @fourge.bbq whisky oak we’re currently testing.

Temps tracked with the @meatermade , because guessing on a steak like this is how you turn dinner into financial regret.

Finished with cowboy butter, rested, sliced, juices back over the top.

Simple process. Big flavour. No bollocks.

Comment COWBOY and I’ll send you the link to my website with the full step-by-step guide for how I cook a steak like this, plus how I make the cowboy butter.

Hope this new step-by-step, no-bollocks format helps. 🔥

332 43
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Dirty-Seared Côte de Boeuf with Cowboy Butter 🔥 Picked up this absolute beauty from @mountainsfarmshop in East Heckington, Lincolnshire — proper local butcher, proper bit of beef. This is the way I like to cook a big thick steak like a Côte de Boeuf / bone-in ribeye. Cooked in the @kamadojoeuk over @bigkproductsltd lumpwood — and this bit matters: use good quality lumpwood, fully lit and burning clean. You want heat and crust, not a steak that tastes like a shed fire. I also used some @fourge.bbq whisky oak we’re currently testing. Temps tracked with the @meatermade , because guessing on a steak like this is how you turn dinner into financial regret. Finished with cowboy butter, rested, sliced, juices back over the top. Simple process. Big flavour. No bollocks. Comment COWBOY and I’ll send you the link to my website with the full step-by-step guide for how I cook a steak like this, plus how I make the cowboy butter. Hope this new step-by-step, no-bollocks format helps. 🔥

Spatchcock chicken on the Ninja FlexFlame 🔥

Kept it simple, kept it juicy, and hit it properly with SPARK rub by @fourge.bbq — bright, herby, lemony, and bang on for chicken.

Barbecue without the bollocks.

What should I cook next? 👀

115 30
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Spatchcock chicken on the Ninja FlexFlame 🔥 Kept it simple, kept it juicy, and hit it properly with SPARK rub by @fourge.bbq — bright, herby, lemony, and bang on for chicken. Barbecue without the bollocks. What should I cook next? 👀

This was, I believe, the last @raf_typhoondisplayteam display practice before Flt Lt Tom Nation’s PDA at RAF Coningsby later this week . . . and what a display to watch.

If all goes well, this is the final step before Tom begins public Typhoon displays around the country and beyond for the 2026 season. Living near RAF Coningsby means I’ve been lucky enough to watch so many of these Typhoon display practices and workups as they’ve built towards this point, and honestly, seeing the progress, precision, confidence and sheer power of the jet has been incredible.

So Flt Lt Tom Nation – DRAGON01, if you ever happen to see this, go absolutely smash your PDA mate. You’re a legend. Go DRAGON.

#raf #raftyphoondisplayteam

550 18
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This was, I believe, the last @raf_typhoondisplayteam display practice before Flt Lt Tom Nation’s PDA at RAF Coningsby later this week . . . and what a display to watch. If all goes well, this is the final step before Tom begins public Typhoon displays around the country and beyond for the 2026 season. Living near RAF Coningsby means I’ve been lucky enough to watch so many of these Typhoon display practices and workups as they’ve built towards this point, and honestly, seeing the progress, precision, confidence and sheer power of the jet has been incredible. So Flt Lt Tom Nation – DRAGON01, if you ever happen to see this, go absolutely smash your PDA mate. You’re a legend. Go DRAGON. #raf #raftyphoondisplayteam

Welcome to what’s more than likely my first and last attempt at doing unplanned face-to-camera content . . . and episode one of ‘BBQ Ain’t F*****G Difficult’ 😂

The kids wanted pulled pork, so I stuck a shoulder on, used @fourge.bbq EMBER rub — best there is, obviously — and talked my way through the cook without overcomplicating it.

Because that’s the point really. Pulled pork is forgiving, BBQ doesn’t need gatekeeping, and not every cook needs to be made out like some pitmaster secret.

After @chumsbbq kept dropping edits of my “interview” from The Big Community Cookup last week, I thought any video I made myself couldn’t be more embarrassing than that . . . jury’s still out.

P.S Sorry Mum, I’ll rinse this potty mouth out soon. Blame the nerves . . .

616 45
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Welcome to what’s more than likely my first and last attempt at doing unplanned face-to-camera content . . . and episode one of ‘BBQ Ain’t F*****G Difficult’ 😂 The kids wanted pulled pork, so I stuck a shoulder on, used @fourge.bbq EMBER rub — best there is, obviously — and talked my way through the cook without overcomplicating it. Because that’s the point really. Pulled pork is forgiving, BBQ doesn’t need gatekeeping, and not every cook needs to be made out like some pitmaster secret. After @chumsbbq kept dropping edits of my “interview” from The Big Community Cookup last week, I thought any video I made myself couldn’t be more embarrassing than that . . . jury’s still out. P.S Sorry Mum, I’ll rinse this potty mouth out soon. Blame the nerves . . .

Oh good f*****g lord . . . I think I’ve just witnessed the best Typhoon display I’ve seen yet.

Today was proper grim as well — cold, windy, dark moody skies, low cloud cover — but somehow that just made it even better. The whole thing felt more dramatic, more aggressive, more powerful. That sky absolutely set the mood.

And Flt Lt Tom Nation – DRAGON01 . . . good lord mate. How the hell he went straight from take-off into that display is on another level. That was unreal.

#raf #typhoondisplayteam

@raf_typhoondisplayteam @planetom91

22434 614
Open
Oh good f*****g lord . . . I think I’ve just witnessed the best Typhoon display I’ve seen yet. Today was proper grim as well — cold, windy, dark moody skies, low cloud cover — but somehow that just made it even better. The whole thing felt more dramatic, more aggressive, more powerful. That sky absolutely set the mood. And Flt Lt Tom Nation – DRAGON01 . . . good lord mate. How the hell he went straight from take-off into that display is on another level. That was unreal. #raf #typhoondisplayteam @raf_typhoondisplayteam @planetom91