Chicken Parmigiana | Chicken Parmesan | Recipe

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in fat and calories.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: processed cheese

Part-skim mozzarella has less fat.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point.

bread crumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Panko adds a lighter texture.

Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).

Crush 7 cloves of garlic using the side of a knife in the palm of your hand, then chop finely.

In a large mixing bowl, add 800 grams of whole tomatoes in their juices and pour in 1/2 cup of water to release the stuck tomato juice.

Using hands or a masher, break up the tomatoes until smashed.

Heat a pan over high heat and add 3 tablespoons of olive oil.

Add the chopped garlic to the pan and sauté for 45 seconds, stirring constantly to avoid browning.

Pour in the crushed tomatoes and juices, mix well, and bring to a simmer.

Once simmering, add 2 teaspoons of sea salt flakes and 1.5 teaspoons of cracked black pepper, then stir.

Add 2 whole stems of fresh basil to the sauce and reduce heat to low, letting it simmer for 25 minutes until thickened.

To make fresh breadcrumbs, cut 6 slices of white bread into strips and then into croutons, season with 1 teaspoon of sea salt flakes, and bake in the oven for 12-14 minutes until golden and crunchy, mixing halfway through.

Once baked, toss the croutons into a blender and crush into fine breadcrumbs.

In a bowl, combine the breadcrumbs with 1/2 teaspoon of dried oregano, 1/2 teaspoon of dried thyme, 1/2 teaspoon of dried basil, 1/2 teaspoon of dried rosemary, 1 teaspoon of garlic powder, 1 teaspoon of sea salt flakes, and 1 teaspoon of cracked black pepper, then mix well.

Butterfly 3 chicken breasts by slicing through the center and flattening them with a meat mallet, covering with cling wrap.

In a bowl, whisk together 3 eggs and 1/4 cup of full fat milk until smooth.

Dredge the chicken in 2 cups of plain flour, dip in the egg wash, and coat in the seasoned breadcrumbs.

Heat a heavy-based skillet over high heat and add 3 tablespoons of olive oil.

Cook the chicken pieces for 2 minutes on each side until golden brown, likely in two batches.

Remove the chicken from the pan and repeat with remaining pieces, wiping the pan if necessary.

Place the golden chicken into a deep baking tray, spoon over the marinara sauce to coat each piece, and grate over 1/3 cup of fresh parmesan cheese, adding mozzarella cheese to cover as desired.

Bake in the oven for 18-20 minutes until cheese is deeply golden-brown.

Serve onto plates and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens