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Chicken Parmigiana

Chicken Parmigiana

There’s no other way to put it – this recipe is a comfort food classic! Built atop a crispy, juicy chicken breast and topped with zesty tomato sauce and gooey mozzarella cheese, you can’t help but fall in love with this dish. It’s simple, yet surprisingly elegant, and works perfectly as either a casual weekday main course or formal dinner party star.
Although you can use essentially any store-bought tomato sauce for this recipe, try using our homemade Roasted Garlic Tomato Sauce as a healthier and more delicious option.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 8
Course: Main Course
Cuisine: Italian
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large chicken breasts boneless + skinless
  • 2 large eggs
  • 1 tbsp water
  • 2 cups Panko breadcrumbs
  • 1 cup flour
  • 2 tbsp Joe Beef BBQ Chicken Spice
  • 1 1/2 tsp Kosher salt divided
  • 1/2 tsp black pepper freshly ground
  • 2 cups tomato sauce
  • 2 cups mozzarella cheese grated
  • fresh parsley for garnish

Equipment

  • whisk
  • grater
  • deep fryer or large, deep pot suitable for frying
  • small and medium mixing bowls
  • sharp knife
  • spatula
  • tongs
  • large baking sheet
  • parchment paper
  • medium saucepan
  • ladle
  • measuring cups and spoons

Method
 

Mise en Place
  1. Assemble equipment. Grate cheese, measure and separate all ingredients.
  2. Prepare the dredging station: whisk the 2 eggs with 1 tablespoon of water in one bowl; combine flour, 1/2 tbsp of Joe Beef spice, and 1/2 tsp Kosher salt in another; and the breadcrumbs in a third.
Cooking + Assembly
  1. Remove tenderloin from chicken breast (if still attached) and set aside. Carefully cut chicken breast in half to create two equally sized portions. Sprinkle with 1 tsp of Kosher salt and set aside for at least 30 minutes.
  2. Place tomato sauce in a medium saucepan on low heat until ready for use, stirring as required.
  3. When ready, sprinkle chicken with pepper and remaining Joe Beef spice then breasts to flour mixture and toss to coat fully. Remove from flour and add each breast to the egg wash, again, coating fully. Finally, add each breast to the breadcrumbs, tossing until fully coated. Set aside.
  4. Heat canola oil in a deep fryer to 375 degrees F. Add breaded chicken to the basket and cook for 4 minutes. Remove from deep fryer and remove any excess oil with a paper towel.
  5. Place the fried chicken breast onto a large baking sheet lined with parchment paper. Top each breast with approximately 3 tbsp of tomato sauce and cover with grated mozzarella.
  6. Place in the oven and broil until the cheese is fully melted and browned. Remove and garnish with fresh parsley before serving.

Notes

  • I've used one of the great spice blends from Joe Beef for this recipe. If you can't find it at your local foodie store, you can get it directly from their online store.
  • Use the leftover chicken tenderloins to make chicken fingers. Just bread and deep fry using the same method as above. Both kids and adults will love them!
  • It is always recommended to salt meats well in advance of cooking. This allows the salt to penetrate and work it's way to the middle of the meat, creating an end result that is juicier and more flavourful.
  • If you don't have access to a deep fryer you can use a heavy Dutch oven or suitable filled with enough canola oil to cover the chicken, working in small batches. Just be very careful!
  • Another idea: try cutting the chicken into small cubes and serve as an appetizer or finger food at your next occasion.