ingredients
  • Chicken breasts 2 skinless and boneless
  • Breadcrumbs 1/2 cup
  • Flour 1/4 cup
  • Egg 1 large • 130 kcal
  • Milk 1/2 cup • 49 kcal
  • Olive oil 2 tbsp
  • Tomato sauce or marinara 3/4 cup
  • Parmesan cheese 1/2 cup
  • Mozzarella cheese 4 slices
  • Basil 1 tsp
  • Oregano 1 tsp
  • Thyme 1/2 tsp
  • Salt • 1 kcal
  • Black pepper
Calories refers to 100 gr of product

Parmesan Chicken is a delicious dish served at most Italian-American restaurants (alongside their "cousins" eggplant and veal parmesan). The name sounds Italian, and is very similar to some dishes that is made in parts of Italy, but this adaptation (and name) is actually American.

Parmesan is made from a filling (chicken, veal, or eggplant) finely chopped or beaten and passed through flour, egg, and breadcrumbs before frying. After being fried, they are baked with tomato sauce, mozzarella cheese, and parmesan cheese (a theory for its name!).

  • Peel the tomatoes, remove the seeds and dice them into small dice. File the garlic. Heat a frying pan with two tablespoons of olive oil. Add the garlic, basil, oregano, thyme and cook for two minutes.
  • Add the tomatoes, salt and pepper. Cook for 5 minutes and reserve. Remove the garlic.
  • If the breasts are very thick, cover them with film and flatten with a plate to match the thickness.
  • In a mixing bowl, add Parmesan cheese and bread crumbs.
  • In a mixing bowl, beat the egg, milk and a pinch of salt. Place the chicken breasts in the egg and milk mixture; make sure to cover the breast completely.
  • Roll each chicken breast in the flour until you can barely see the pink. Then roll for the breadcrumbs and parmesan cheese.
  • Place the breasts in a nonstick pan and bake for 15 minutes or until golden brown.
  • Remove from oven and add marinara sauce over and cover with mozzarella cheese to gratin.
  • Bake for 10 minutes or until the cheese has melted.
  • Serve over your favorite pasta variety.