Chicken Parmigiana Recipe
Tender pieces of crumbed chicken are topped with homemade tomato sauce and grated cheese, and then oven baked until the cheese is golden and melted. The tomato sauce and crumbed, uncooked chicken can be prepared in advance but it is best to cook the chicken and assemble the dish just before it goes into the oven.
Serves 4-5.
Tomato Sauce
Makes about 1 cup.
20ml (1 tablespoon) oil
1/2 medium onion, peeled and finely chopped
2 large garlic cloves, peeled and crushed
400g can crushed/diced tomatoes
1/2 teaspoon dried basil
1/2 teaspoon brown sugar, firmly packed
Salt and pepper
Crumbed Chicken
400g skinless chicken breast fillets or tenderloins
2 eggs
20ml (1 tablespoon) milk
50g (1/3 cup) plain flour
200g (about 1 3/4 cups) packaged breadcrumbs
About 125ml (1/2 cup) oil, for frying
Cheese Topping
100g (1 cup, firmly packed) grated tasty cheddar cheese
50g (1/2 cup) grated parmesan cheese
Heat oil in heavy-based medium saucepan over medium heat. Add onion and garlic and cook, stirring occasionally, for about 5 minutes, until onion has softened but not browned. Add tomatoes, basil and brown sugar, increase heat and bring to the boil. Once boiling, reduce heat and simmer for about 35-40 minutes, stirring occasionally, until sauce has reached the desired consistency. Add salt and pepper to taste. Set aside for 10 minutes then puree sauce in a blender or food processor.
Trim any fat from chicken. If using chicken breasts, cut them in half horizontally. Cover chicken with a freezer bag and lightly pound with the flat side of meat mallet to flatten.
Whisk eggs and milk together in a bowl. Coat one piece of chicken in flour and shake to remove excess. Then dip the chicken into the egg and milk mixture ensuring that all of the flour is moistened.
Then coat the chicken in breadcrumbs, pressing firmly to ensure crumbs adhere. Repeat with remaining pieces of chicken.
To fry chicken, heat some of the oil in a heavy-based frying pan over medium-high heat. We cook the chicken in two batches using 1/4 cup of oil for each batch (the number of batches will be determined by the size of your frying pan and you'll need to divide the oil evenly between each batch). Fry the chicken in a single layer, without overcrowding the pan, until golden brown and cooked through. Wipe the pan out with paper towels between each batch of chicken to remove any crumbs. This prevents the overcooked loose crumbs adhering to the next batch of chicken.
Drain cooked chicken on paper towels.
Place cooked chicken in a large baking dish and spread with sauce. Sprinkle with cheeses and bake at 200 degrees Celsius (180 degrees fan-forced) until cheese is melted and golden. © www.exclusivelyfood.com.au
32 Comments:
this sounds delicious, cant wate to try it out
yummy!
this meal was great,
would you have any suggestion on how to make the tomato sauce topping a little more flavoursom.
If you would like the tomato sauce to have a stronger flavour, you could increase the simmering time so that the sauce is quite concentrated and thick. Or you could try increasing the amount of garlic and basil.
My husband loved this dish. Thanks for the recipe. I have added fresh thyme and a bay leaf to the tomato sauce which is delicious, or some chilli flakes to give it a little zing. Jamie Oliver recommends adding a tablespoon each of extra virgin olive oil and red wine vinegar to the sauce right at the end, which also makes it more flavoursome. Great gastroblog - love all the recipes. Thanks again.
it work with abit of bacon
thank you for this recipe i can smell it cooking and it smells beautiful i added some dried mixed herbs caynene peper and sweet chilli sauce it beautiful i can wait to eat it on my chicken!!
I made this for mothers day - there was a moment of panic when I couldn’t get the chicken to stop sticking to the frying pan (remedied by using a lot more oil) but it ended up looking and tasting great! thankyou.
i made this at school for home ec and i got an A, teacher loved it too and so did my family, i added a couple of bacon rashers under the sauce and it was brilliant. thanks guys
I cook this for my partner and I usually put a few thin slices of triple smoked ham on top of the sauce, then the cheese and then I add a little chopped parsley and paprika to decorate it. Bloody brilliant.
I cooked this dish for my pregnant wife, and even our unborn child wriggled with excitment at the taste!! I've been looking for a parmigiana recipe for a while and this is it!! Don't change a thing it tastes Amazing as it is!!
Great dish!! I added a 4 tablespoons of tomato paste to thicken the sauce and add flavour...worked a treat! A little diced red capisican doesn't hurt either.
If you add a little bit of worcester sauce to the tomatoe sauce it really boosts the flavour!! YUM
hey guys, i know the answer to this question might be blatently obvious but i don't cook much so i'm going to have to ask it - in the part of the recipe where it says "Drain on paper towel", what exactly does this mean?
any help would be much appreciated!
Fried foods are often briefly drained on paper towel to absorb excess cooking oil (so that the food isn't too greasy).
1) Stack a couple of sheets of paper towel on a plate.
2) As you remove the cooked chicken from the pan, place a few pieces of chicken on the towel in a single layer.
3) Cover the chicken with some paper towel and add another layer of chicken pieces.
4) Repeat procedure with any remaining chicken.
Hope that helps!
thanx very much amanda & debbie, worked like a charm :D
i recently tried your chicken kiev recipe and it was so easy to make and tasted fantastic i had to come back and try another one. looks like i'm eating well tonight, thanks for the great recipes, the comment help alot too, cheers...
Whilst I feel somewhat blasphemous suggesting this, we find that making the tomato sauce can be a bit tedious and have switched to Salsa (i.e Dorito's Salsa). I prefer it to the napoli style sauce as it gives it a bit of a tang. (Don't hate me for suggesting this!)
love all recipes you have here.. very easy and yummy. our 4 year old and 29 yrs old love chicken parmasiana so much, they didnt stop eating, on the night i made chicken parmasiana..
More recipes please..
hey i'm cooking this at school, i was just wondering what could i serve it with.
You could serve the chicken parmigiana with a green salad, or steamed green vegetables such as beans, broccoli or zucchini.
what about serving it with hotchips and a salad. i'm not a big fan of beans, broccoli or zucchini.
i tryed it before i was just wondering if its Italian
We would say this is an Italian-style dish (not authentic).
Great recipe! would definately make this again.
hey, I'm only 13 and plan to make it for my family. I think that if you were to serve it with hot chips, then maybe the chips could be seasoned with somethig other than just salt... a tiny bit of paprika maybe?
I serve this with mash potato and mixed baby lettuce leaves and rocket. In winter it works well with some boiled baby potatoes, broccoli and zucchini wedges. Also, I add some chopped herbs and grated parmesan to the bread crumb mixture. My chicken schnitzels are to die for (or so I've been told)light and super crunchy. Always use olive oil for frying.
I was thinking of making this but without crumbing the chicken, just the chicken breast with the sauce and cheese, how do you think this would go?
Use panko breadcrumbs from the asian section of your supermarket. They are the absolute best.
Plain pan-fried or grilled chicken could be used instead of the crumbed chicken. The dish will be quicker and easier to prepare, and lower in fat, but we would miss the flavour and texture of the fried breadcrumb coating!
Fantastic dish, my whole family enjoyed it thoroughly. Will use it regularly now for family meals, adds another string to me bow.
hi this question may seem silly, but what if you don't have a meat mallet? do you have to pound the chicken?
You could also use a rolling pin.
Post a Comment
<< Home