Parmigiana Chicken

Lenka Chiftelovna

  • 20 minutes preparation time and 45 minutes cooking time

    Preparation Time

  •   Moderate

    Difficulty Level

  • 4


Parmigiana chicken is one of the traditional dishes of the Italian cuisine. Its ingredients are few and simple. Chicken fillet pairs perfectly with the aromatic tomato sauce, while the good quality mozzarella cheese accompanied by grated parmesan complete the dish. Be careful not to add too much tomato sauce so that it doesn’t overshadow the rest of the ingredients! This dish is ideally accompanied by a good quality, cool white wine and Italian ciabatta bread, so that no tomato sauce gets wasted.



  • 4 chicken breast fillets
  • 2 cups all-purpose flour
  • 1 cup breadcrumbs
  • 2 eggs, lightly beaten
  • 150 gr grated parmesan cheese
  • 400 gr tomato puree
  • 200 gr canned whole tomatoes, with their juices
  • 4 tbsp olive oil
  • 1 onion, chopped
  • 2 tbsp tomato paste
  • A pinch of sugar
  • 2 tsp oregano Sunspices
  • 1 tsp thyme Sunspices
  • 1 tsp rosemary Sunspices
  • 400 gr fresh mozzarella, cut into slices
  • Salt, pepper


  1. We heat the olive oil in a saucepan. We add the onion and we cook it for about 3', until caramelized. We add the tomato paste and the sugar (about 1/3 tsp) and we sauté it for 2-3’ in order to make our sauce richer. We add the tomato puree, the whole tomatoes, all the herbs and we season with salt and pepper. When it comes to a boil, we lower the heat and we simmer for about half an hour, until the sauce starts to thicken.
  2. While the sauce is being cooked, we prepare the chicken. We preheat the oven to 200C/395F. We put the fillets between two sheets of cling film, and we pound them a heavy object to flatten them. In a bowl, we mix the flour and 75 gr of the parmesan cheese. We dip the fillets in the flour-parmesan cheese mixture, then we dip them into the beaten eggs shaking off any excess and, finally, we lay them in the breadcrumbs. We put them in a pan, which we have first lined with parchment paper, and we cook them for 10’, turning them over half way through the cooking.
  3. We coat the bottom of a casserole with the tomato sauce. On top of it we put the chicken fillets. We top with the mozzarella cheese and we sprinkle with the remaining parmesan cheese. We bake for 10-15’, until the mozzarella is golden and melted. We serve with Italian ciabatta bread and, if we want, with boiled broccoli. We accompany with white wine.

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