Chicken Parmigiana Recipe

Chicken Parmigiana Recipe

4 reviews, 4.8 star(s). 100% would make again

Ready in 40 minutes

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.


20.0 ml Oil; as required
0.5 medium Onion; peeled and finely chopped
2.0 large Onions; chopped
400.0 grams Tomatoes; crushed/tinned chopped
2.5 ml Dried basil; to taste
7.4 ml Brown sugar
2.5 ml salt and pepper; to taste
400.0 grams chicken breast fillets; skinless
2.0 Eggs; Beaten
20.0 mililiters milk
50.0 grams Flour; plain
150.0 grams Bread crumbs
125.0 ml Oil; for frying
140.0 grams Mozzarella; grated
40.0 grams Cheddar cheese; grated
22.0 grams Parmesan cheese; grated

Original recipe makes 4



Heat oil in a 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, and then pur?e sauce in a blender or food processor.

Trim any fat from chicken. Cut chicken breasts in half horizontally. Cover chicken with a freezer bag or place between two layers of cling film and lightly pound with the flat side of meat mallet or rolling pin 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 10 ml 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 combined cheeses.

Bake at 200 degrees Celsius (180 degrees fan-forced) for about 15-20 minutes, or until cheese is melted and golden. We sprinkle the chicken parmigiana with chopped parsley before serving.

Verified by stevemur
Alert editor   
Calories Per Serving: 3369 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

Comment on Chicken Parmigiana Recipe

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


Comment or review

Loved it, it was really very tasty!
adam_jack 3y ago

this looks excellent and i cant wait to make it, and its a great photo, thanks for sharing and keep them recipes coming, CCheryl
CCheryl 5y ago

[I posted this recipe.]
chicken_chef 6y ago

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free