The Very Best Chicken Parmigiana
Best chicken parmigiana recipe with delicious red wine tomato sauce
Servings: 4
Ingredients
- 2 lb Chicken breast thinly sliced
- 1 tsp Salt
- ½ tsp Pepper
- 1 tsp Garlic powder
- 1 cup Flour
- 2 Eggs
- 1½ cups Seasoned breadcrumbs
- 1½ cups Shredded parmesan cheese
- ½ cup Shredded mozzarella cheese
- 1 can Crushed fire-roasted tomatoes 28 oz
- 1 Tbsp Garlic minced
- ½ cup Red wine
- Canola or vegetable oil for frying
- ¼ Flat-leaf parsley chopped
Instructions
- Season the thinly sliced chicken breast with salt, pepper, and garlic powder. Prepare a breading station: pouring out flour and breadcrumbs onto separate plates; make the egg mixture by stirring eggs and 2 Tbsp of water. Coat the chicken in flour, then egg mixture, and then breadcrumbs.
- Pour canola or vegetable oil ¾ inches deep into a skillet and preheat to 350–375° F on medium heat. Fry the chicken cutlets for 5 minutes on each side. Place the chicken cutlets on a wire rack or a paper towel-lined plate to remove the excess oil.
- Make the tomato sauce by mixing a can of fire-roasted tomato sauce with minced garlic and your favorite red wine.
- Preheat the oven to 350° F. Arrange the Chicken cutlets in one layer in a 9x13-inch casserole dish. Pour the tomato sauce over the chicken cutlets. Add shredded parmesan and mozzarella cheese on the top and sprinkle with chopped parsley. Bake for 30 minutes, until the sauce is bubbly and the cheese is melted.
Notes
- Serve with a side of pasta or on a sub roll.