Discover how to make authentic Chicken Parmigiana in a detailed, easy-to-follow step-by-step guide. Perfect for a family dinner or a special occasion.
4 boneless, skinless chicken breasts 1/2 cup all-purpose flour 2 large eggs, beaten 1 cup panko breadcrumbs 1/4 cup grated Parmesan cheese
1/4 cup Italian seasoning Salt and pepper to taste. 1/4 cup olive oil. 1 (28-ounce) can crushed tomatoes. 1/2 cup tomato sauce.
1 tablespoon sugar 1 teaspoon dried oregano 1/2 teaspoon red pepper flakes (optional) 1 cup shredded mozzarella cheese Fresh basil, for garnish
Prepare the Chicken: Pound the chicken breasts to an even thickness of about 1/2 inch. Season them generously with salt and pepper.
Set up the Breading Station: Place the flour in one shallow dish. Whisk the eggs in another shallow dish.
Combine the panko breadcrumbs, Parmesan cheese, and Italian seasoning in a third shallow dish.
Breading the Chicken: Dredge each chicken breast in the flour, coating it evenly. Dip it in the beaten eggs,
ensuring complete coverage. Finally, coat the chicken in the panko mixture, pressing gently to adhere.
Prepare the Sauce: In a separate saucepan, combine the crushed tomatoes, tomato sauce, sugar, oregano, and red pepper flakes (if using).
Bring to a simmer and cook for 10 minutes, stirring occasionally. Season with salt and pepper to taste.
Assembly and Baking: Preheat the oven to 400°F (200°C). Spread a thin layer of sauce in a baking dish. Top each chicken breast with a generous amount of sauce.
Sprinkle with mozzarella cheese. Bake for 15-20 minutes, or until the cheese is melted and bubbly.
Serving: Garnish with fresh basil (optional) and serve immediately with spaghetti or your favorite side dish.
I hope this helps you create a delicious and satisfying meal!