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3. Chicken Parmigiana

Just over an hour for such a professional-looking deliciousdish!
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Servings 4 Person


  • 4 boneless,skinless chicken breasts, pounded thin.
  • Salt and freshly ground black pepper.
  • 2 Cups all-purpose flour, seasoned to taste with saltand pepper.
  • 4 large eggs, beaten with 2 tablespoons water andseasoned with salt and pepper.
  • 2 Cups panko bread crumbs.
  • 1 Cup vegetableoil or pure olive oil.
  • Tomato Sauce, Recipe follows.
  • 1 pound fresh mozzarella thinly sliced.
  • 1/4 Cup freshly grated Parmesan.
  •  Fresh basilor parsley leaves, for garnish.

Tomato Sauce:

  • 2 tbsp olive oil.
  • 1 large Spanish onion, finely chopped.
  • 4 cloves garlic, smashed with some kosher salt tomake a paste.
  • 2 X 28-ounce cans plum tomatoes and their juices,pureed in a blender.
  • 1 x 16-ouncecan crushed tomatoes.
  • 1 small can tomato paste.
  • 1 bay leaf.
  • 1 small bunch Italian parsley.
  • 1 Cubano chilli pepper, chopped.
  • Salt andfreshly ground pepper


  • Heat oven to 400 degrees F.
  • Season the chickenon both sides to taste with salt and pepper.
  • Coat eachbreast in the flour and tap off excess.
  • Dip into the egg mixture and let excess dripoff.
  • Then roll on both sides in the bread crumbs.
  • Divide the oil between 2 large sauté (frying) pans.
  • Put on high heat until oil Is about to smoke.
  • Put 2 chicken breasts in a pan; cook the breastsuntil golden brown on a  side, say, 2 minsaside.
  • Move to a baking sheet. On the top of a breast, spoonsome Tomato Sauce put a few slices of mozzarella cheese, salt and pepper, and atablespoon of Parmesan Cheese.
  • Put back in the oven and bake until chicken iscooked and cheese is melted; 5 to 7 minutes.
  • Remove from the oven and garnish with basil orparsley leaves.

Tomato Sauce:

  • Heat olive oil in a medium saucepan over mediumheat.
  • Add onions and garlic and cook until soft.
  • Add pureed tomatoes with their juices, crushedtomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, andbring to a boil.
  • Season, to taste, with salt and pepper.
  • Reduce heat and cook until slightly thickened,about 30 minutes.