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Chicken Parmigiana

A lot of us are familiar with the Parmigiana Melanzane. Eggplant with tomato sauce and Parmesan cheese. This variation was eaten by the more wealthier people from Sicily as they could afford to buy chicken.

It is a great and super tasty dish. In Italy they eat it with pasta but another great option is to eat it with vegetables.  


The Parmigiana (4pax)

Chicken fillets 4
Salt and pepper  
Oregano 2 teaspoons
Flour 50 gr
Eggs 2
Breadcrumbs 100 gr
Sunflower oil 10 spoons
Garlic 2 cloves 
Tomato sauce (Check our homemade tomato sauce) 
Mozzarella  2 bolls of 125 gr in slices.
Fresh basil  A handful 
Parmesan cheese 75 gr

Preparation Process

Cut the chicken fillets in length in 2 pieces. Place the fillets in between foil and smash them with a meat hammer. Put some salt and pepper on the chicken fillets when they are flat. Also put half of the oregano on top of the chicken. 

Put the flour, mixed eggs and breadcrumbs/parmesan cheese in 3 different bowls. 

Heat up a pan with 1/3 of the oil and with the garlic. Remove the garlic when they relieve the smell. Put the chicken fillet through the flour first, then the eggs and then the breadcrumbs. Fry them for a few minutes in the hot pan. Add new oil and garlic in  the pan when you also add new chicken fillets. 

Create the recipe of the homemade tomato sauce. Then place a layer of sauce into a oven dish. Add the chicken and on top of each chicken one spoon of sauce. Then add the mozzarella slices and a bit of Parmesan cheese on top

Put this in the oven on 200 degrees for 15 minutes. 

Serve with the fresh basil. 

Tips and variations

You can serve this with veggies or pasta.

2 thoughts on “Chicken Parmigiana

  1. Hey ladies ik mis in de ingrediënten lijst en de bereiding ze aubergine….en dat lijkt me nu juist zo lekker (en gezond), hoe moet ik die bereiden?

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