Chicken Parmigiana (or Chicken Parmesan) – the great pub favourite has finally landed! Pollo alla parmigiana in Italian, but affectionately referred by Aussies as Parma, Parmi or “a schnitty with tomato sauce and cheese”, you’ll love this homemade recipe with extra crispy schnitzel, best ever parmigiana sauce and juicy marinated chicken.
Aussies love good pub grub. But all too often, the standard pub Parmi comes with soggy crumbing, dry chicken, a sub-par tomato sauce and greasy melted cheese.
Chicken Parmesan is a classic Italian-American dish that is beloved for its crispy breaded chicken cutlets smothered in tomato sauce and melted cheese. Though it may seem fancy Chicken Parmesan is actually pretty easy to make at home with simple ingredients.
In this article, I’ll walk you through all the ingredients you need to make delicious Chicken Parmesan at home. We’ll go over the step-by-step process, from preparing the chicken to breading and baking it to perfection. Let’s get started!
Overview of Chicken Parmesan Ingredients
The star of Chicken Parmesan is obviously the chicken. Boneless, skinless chicken breasts are pounded thin and breaded before being fried and finished off in the oven. The key ingredients for the coating are
- Flour – for dredging the chicken before breading
- Eggs – to help the breadcrumbs stick
- Breadcrumbs – I prefer panko breadcrumbs for their crunch
- Parmesan cheese – for extra flavor in the breading
The saucy cheesy topping contains
- Tomato sauce or marinara sauce
- Mozzarella cheese
- Parmesan cheese
- Fresh basil and parsley for garnish
That covers the basics. Now let’s go step-by-step through the full Chicken Parmesan recipe so you know precisely how much of each ingredient to use.
Step 1: Pound and Season the Chicken Breasts
- 4 boneless, skinless chicken breasts
- Salt and pepper
Start by placing the chicken breasts between sheets of plastic wrap or in ziplock bags. Use a meat mallet or rolling pin to gently pound them to a thickness of about 1/2 inch. This helps the chicken cook evenly.
Season both sides of the chicken breasts with salt and pepper. Set aside.
Step 2: Bread the Chicken
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 3/4 cup grated Parmesan cheese, divided
Set up your breading station with three shallow dishes. Place the flour in one, beaten eggs in another, and panko/Parmesan mixture in the third.
Dredge the chicken in flour, dip in egg, then coat all over with panko/Parmesan. Repeat with the remaining chicken. Let the breaded chicken rest for 10-15 minutes before frying.
Step 3: Fry the Chicken
- 1/2 cup olive oil
Heat 1/2 inch of olive oil in a large skillet over medium-high heat. Fry the chicken in batches for 2-3 minutes per side until golden brown. Transfer to a baking sheet.
Step 4: Bake the Chicken
Preheat your oven to 450°F.
Top each breaded chicken breast with:
- 2 tablespoons tomato sauce
- 1/4 cup shredded mozzarella
- 1 tablespoon grated Parmesan
- 1/2 teaspoon olive oil
- Chopped fresh basil (optional)
Bake for 15-20 minutes until the cheese is melted and bubbly and chicken is cooked through.
Step 5: Make the Tomato Sauce
You can make the tomato sauce if you need to while the chicken is baking. For ease of use, I suggest using a good tomato or marinara sauce from a jar. You can make your own by cooking garlic in olive oil and then adding a can of crushed tomatoes. Simmer until thickened. Season with salt, pepper, and dried Italian herbs.
Step 6: Put It All Together
Serve the crispy, cheesy chicken breasts over pasta or with a side of vegetables. Garnish with chopped parsley and extra Parmesan if desired. Enjoy this Italian-American favorite!
Now that you know how much of each thing you need, you can make Chicken Parmesan at home with confidence. With some simple steps and ingredients that are easy to find, you can make this crispy, saucy, and delicious dish in no time. The crunchy breaded chicken, warm tomato sauce, and gooey mozzarella and Parmesan cheese go together perfectly.
Here are a few extra tips for ensuring your Chicken Parmesan comes out perfectly:
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Use high-quality ingredients. Splurge on fresh Parmesan and mozzarella for the best flavor.
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Don’t oversauce. Too much sauce will make the coating soggy. Just a bit drizzled over the top is enough.
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Let it rest before frying. This helps the breading adhere.
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Bake at a high temp. 450°F allows the breading to get crispy before chicken overcooks.
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Pound evenly. So chicken cooks through at same rate.
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Season properly. Chicken should be well-seasoned before breading.
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Use fresh herbs. Basil and parsley add nice freshness.
Now you’re ready to impress your family with the ultimate Chicken Parmesan! The beauty of this recipe is that it seems fancy but is made with common ingredients you can pick up at any grocery store.
Amount of oil to use
You don’t need to deep fry chicken parmigiana. Just shallow fry is fine – it doesn’t matter if you get some brown spots from the chicken touching the base of the skillet/pot because it gets covered in sauce.
You only need a little oil to make the breadcrumbs really crispy; you can use as little as 1. 5cm / 1/2″ of oil though 2cm / 3/4″ is ideal.
Part 2: Parmigiana Sauce
While the chicken is brining, make the sauce. I like to make the sauce extra flavourful with a splash of white wine (evaporated to remove alcohol and just leave flavour – no trace of winey taste at all) and chicken stock/broth.
- Tomato passata is made from strained, pure tomatoes. In the US, it’s sometimes called Tomato Puree (see picture of Mutti Tomato Passata sold at Walmart). Readily available in Australian supermarkets nowadays, alongside pasta sauces. I like tomato passata because it makes a great thick, smooth sauce. You don’t have to cook crushed tomatoes for a long time to break them down.
- Garlic and onion – essential flavour base;
- Italian mixed herbs – for a hint of herby flavour. See recipe for alternatives and substitutions;.
- A little white wine and chicken stock or broth can be added to make it taste better. For the white wine, we only need 1/4 cup, so you can use any white wine you have open. If you want to buy something special, choose a dry white wine that is on sale, like semillon sauvignon blanc, pinot grigio, pinto gris, sauvignon blanc, or pinot grigio. Avoid wines with a lot of wood or fruit that are too sweet. Some chardonnays and reislings can be like this, so I leave them off my list for simplicity’s sake.
- Chilli flakes, also known as red pepper flakes, for a little heat in the background. Not required.
Classic Chicken Parmesan Recipe
FAQ
What ingredients do I need for chicken parm?
You will need chicken breasts, marinara or spaghetti sauce, mozzarella cheese, Parmesan cheese, breadcrumbs, eggs, flour, and Italian herbs, salt, and pepper to make chicken parmesan.
What are the ingredients for Parmesan?
Parmesan cheese is traditionally made from cow’s milk and is aged at least 12 months. Whole milk and naturally skimmed milk are combined and then distributed into copper vats for heating. During the two-step heating process, additional ingredients like whey and rennet are added to form the curd.
What does chicken parmesan contain?
Chicken parmesan, also called chicken parmigiana (Italian: pollo alla parmigiana), is a dish made of breaded chicken breasts topped with tomato sauce and mozzarella, Parmesan, or provolone cheese. Ham or bacon is sometimes added. The dish originated in the Italian diaspora in the United States during the early 20th century.
What are the three ingredients in Parmesan chicken?
Salt and pepper the chicken breasts and lay in a baking dish. In a small bowl mix together the mayo, parmesan cheese, and optional seasonings* if adding. Evenly coat chicken with mayo mixture and bake at 375 for 30 minutes or until the temperature reaches 160 degrees in the thickest part of the breast.