It’s taken me years and I’ve finally perfected my Chicken Parmigiana! If you know me, then you KNOW I made this with Pecorino Romano instead of Parmesan. LOL But, it’s just SO much better! You can certainly substitute Parmesan and it’ll still be divine! I hope you try this amazing dish…Melissa Jo’s Chicken Parmigiana!
What you will need:
Chicken breasts: purchase chicken breasts and butterfly them before you start preparing, cover with plastic wrap and pound them so they are even. They don’t have to be super thin.
Bread crumbs: You can make your own; or buy from the store. I use a combination of Italian breadcrumbs and Panko. Equal parts of each.
Cheese: Parmesan and Pecorino Romano both work in this recipe; however I much prefer the stronger zing of delicious Pecorino Romano. For best results freshly grate the cheese.
Cook ware: A stovetop to oven skillet, this is my favorite to use for nearly everything- https://amzn.to/2PPPpMg
Box Grater- https://amzn.to/3dccfGt
Melissa Jo’s Chicken Parmigiana
- 4 chicken breasts butterflied and pounded until they are even
- 4 oz. of whole milk fresh mozzarella
- 3/4 cup of grated Pecorino Romano cheese
- handful of fresh Italian flatleaf parsley chopped
- 32 oz. Marinara sauce
- 3/4 cup of Panko Breadcrumbs
- 3/4 cup of Italian Breadcrumbs
- 2-4 eggs
- 4 tbsp. of olive oil
- 2 tbsp. of canola oil
- 2 tbsp. of butter
- 4 cloves of garlic
- preheat your oven to 400 degrees
- heat up marinara sauce
- Butterfly the chicken breasts and cover in plastic wrap and pound them so they are even. They do not have to be super thin. Pat them dry, and make sure they are room temperature. Season with salt and cracked black pepper.
- Make an assembly line to dredge your chicken in this order
- Flour (season with salt and pepper)
- Eggs (whisk and add milk, salt, pepper and Pecorino Romano cheese)
- Both types of bread crumbs mixed with Pecorino Romano cheese (about a 4 tbsp.) and cracked black pepper & kosher salt
- Dredge your cutlets into the mixtures above in that order while shaking off any excess from the meat after each dip and flip. Make sure the final press into the breadcrumbs is packed and pressed in.
- Set stovetop at medium-high heat and add the canola oil. Then add the olive oil & butter.
- use the back of a chef’s knife to whack the garlic and add to the pan whole (this is just for flavoring the oil) you will remove the garlic cloves when you are done frying the chicken.
- Brown the cutlets on each side at medium heat (about 5-7 minutes each side)
- Remove chicken once it is are browned and golden
- set the chicken aside on a plate to rest
- clean out the pan, but leave a little bit of the fats in the pan (discard about 3/4 of the oils) add a tbsp. of fresh olive if needed (discard the garlic cloves)
- in the same pan ladle in the marinara sauce just enough to cover the bottom of the pan
- then add back the chicken
- ladle marinara over the chicken
- pop the pan into the oven at 400 degrees for 10 minutes
- remove the pan from the oven and top each piece of chicken with Pecorino Romano, mozzarella, and fresh parsley
- pop the pan back into the oven at 400 for 5 minutes
- after 5 minutes, set the oven to broil and leave the oven slightly ajar. broil the dish until the cheese has brown/golden spots
- remove and ENJOY!
- When shallow-frying, use 3 fats. Vegetable or Canola oil, a drop of olive oil, and a tbsp. of butter. The canola oil is so you do not burn your cutlets while frying and the olive oil and butter are for flavor.
- As with all proteins, make sure your chicken cutlets are patted dry of any moisture and at room temperature before preparing. This will result in juicy moist breaded cutlets.
- When browning, make sure you do NOT move the meat around in the skillet. Let the meat brown in peace! =-) Don’t mess with it! About 5 minutes per side.
Tried this recipe?Let us know how it was!