Chicken Parmigiana
Ingredients
The tomato sauce
-
¼
cup
olive oil
-
1
small
onion, finely chopped
-
4
cloves
garlic, minced
-
1
tablespoon
tomato paste
-
14
oz
canned diced tomatoes
-
1
teaspoon
salt
-
1
teaspoon
Italian seasoning
-
½
teaspoon
pepper
-
1
teaspoon
sugar
The chicken parm
-
2
large
boneless skinless chicken breasts
-
1
teaspoon
salt
-
½
teaspoon
pepper
-
½
teaspoon
dried thyme
-
½
teaspoon
garlic powder
-
½
teaspoon
onion powder
-
2
large
eggs
-
¼
cup
all-purpose flour
-
¼
cup
panko bread crumbs
-
4
oz
parmesan cheese, divided
-
4
oz
mozzarella, sliced
-
as needed
for frying
frying oil
-
as needed
for garnish
parsley
Instructions
- Heat oil in a skillet and sauté onion and garlic until softened.
- Add tomato paste and cook for about a minute, then add canned tomatoes and spices, bringing to a boil before reducing heat to simmer until thickened.
- Cut chicken breasts in half and pound gently, then season with salt, pepper, thyme, garlic, and onion powder.
- Prepare dredging station with flour, beaten eggs, and a mixture of panko and half the parmesan.
- Dredge chicken in flour, then egg, and finally in the panko mixture, pressing to adhere.
- Heat oil in a skillet and fry chicken until golden and crispy, about 4 minutes per side.
- Preheat the oven and place fried chicken in a baking dish, topping with sauce, remaining parmesan, and sliced mozzarella.
- Bake until cheese is melted and golden, about 15-20 minutes.
Nutrition Facts (estimated)
Servings
4 servings
Calories
316
Total fat
16g
Total carbohydrates
14g
Total protein
31g
Sodium
2025mg
Cholesterol
0mg
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