Stefano's Chicken Parmigiana

Stefano's Chicken Parmigiana

Stefano shares his recipe for this comfort food classic.


4 chicken breasts
1 1/2 cups plain bread crumbs
1/2 to 1 cup grated Parmesan cheese, for coating chicken
1 tbsp. chopped parsley
1 garlic clove, minced
1 cup flour
2 eggs, beaten
2 tbsp. butter
2 tbsp. olive oil
Salt and freshly ground pepper, to taste
Spaghetti with Tomato Sauce & Pancetta
1 cup grated mozzarella, for topping
1/2 cup grated Parmesan cheese, for topping


Preheat oven to 350 degrees F.

Prepare a breading station by arranging 3 shallow bowls or pie plates with the following: Flour in the first, beaten eggs in the second, and bread crumbs, 1/2 cup to 1 cup Parmesan cheese, parsley and garlic in the third.

Season the chicken with salt and pepper. Dredge chicken first in flour then egg mixture and lastly, the bread crumb mixture.

Heat a large frying pan over medium heat. Add butter and oil. When oil is hot, add chicken and cook until golden brown on each side, about 2 to 3 minutes per side.

Transfer chicken to baking sheet lined with parchment paper. Top each with a spoonful of Tomato Sauce (from the Spaghetti with Tomato and Sauce & Pancetta), about 1/4 cup grated mozzarella and 2 tbsp. grated Parmesan cheese.

Bake until chicken is cooked through, about 12 to 15 minutes, depending on thickness. Serve with Spaghetti with Tomato Sauce & Pancetta.

Yield: 4 servings.



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