- Prep time
- 45 minutes PT45M
- Cook time
- 25 minutes PT25M
- Serves 8
Nothing says classic Italy like the fresh comforting taste of Chicken Parmigiana. Our recipe makes it easy to mangia Chicken Parmigiana!
- 8 boneless, skinless chicken breasts
- 2 cups grated Parmesan
- 1 dozen eggs
- 1 cup milk
- 3 tablespoons garlic, minced
- 2 cups flour
- 3 tablespoons crushed red peppers
- 2 tablespoons ground coriander
- 4 cups tomato sauce
- 4 cups whole milk mozzarella, shredded
- 8 cups extra virgin olive oil
- 4 cups seasoned bread crumbs
In a medium-sized mixing bowl, whisk together eggs and milk; set aside. In a separate bowl, mix flour, Parmesan, garlic, chili flakes and coriander together (blend in garlic a little at a time to prevent clumping); set aside. Spread bread crumbs out onto a large plate; set aside.
Place one chicken breast in between two pieces of plastic wrap. With the smooth side of a tenderizer, pound the breast evenly until it doubles in size, then place in flour; repeat process with remaining breasts. Remove each breast from the flour and dip in egg mixture, then dredge in bread crumbs, transferring each to a large sheet pan when finished.
Warm tomato sauce over a low flame, stirring occassionally. Preheat oven to 350ºF.
Heat olive oil in a large sauté pan over a medium-high flame. Test oil for readiness by sprinkling in a few bread crumbs; the oil is ready if the bread crumbs immediately begin to bubble and float to the top. Carefully add one breaded chicken breast at a time to the pan; do not overcrowd. Gently fry each side for 3-4 minutes, then transfer chicken to an oven-safe serving dish, repeating the process until all breasts have been cooked.
Pour sauce evenly over chicken, topping each with Mozzarella. Place serving dish in oven and bake until cheese has melted and begins to brown, about 8-10 minutes. Remove from oven; serve while hot.
Techniques used in this recipe:
- fry: to cook in fat or oil over direct heat.
- sauté: a cooking method in which items are cooked quickly in a small amount of fat in a pan on the range top.
- panfry: a cooking method in which items are cooked in deep fat in a skillet over medium heat; this generally involves more fat than sauteing or stir-frying but less than deep-frying.
- mince: to chop into very small pieces.
- dredge: to coat food with a dry ingredient such as flour or bread crumbs.
- coriander seed
- <p><strong>coriander seed:</strong> an annual, native to the Mediterranean region. Due to extensive cultivation over the centuries, it now grows wild in most parts of Europe. Morocco supplies most of the Coriander imported into the United States.</p><p>It is not a terribly popular spice in American kitchens which is unfortunate because it possesses a lovely aromatic quality that compliments a wide range of meats and seafood, desserts and breads, and curry sauces.</p><p>The leaves and stems of the coriander plant are pungent and have a flavor which would be perceived as pecular if one was tasting it for the first time. The plant is widely popular and is known as <strong>cilantro;</strong> an extremely important herb in Mexican, Central and South American and Asia foods.</p>
Responsible for the three great wines of Tuscany: Chianti, Vino Nobile di Montepulciano and Brunello di Montalcino, Sangiovese is Italy's most famous grape.
Don't be confused by its name. This is not the grape of Vino Nobile di Montepulciano, which is made from Sangiovese. The grape Montepulciano is widespread throughout central and southern Italy and is especially known in Abbruzzi.
One of the most famous regions in Tuscany, Italy. The wines that bear the region's name are made from the Sangiovese grape. They commonly exhibit dried cherry flavors and can be very earthy and acidic.