Chicken Parmesan (Pollo alla Parmigiana)
- 3 days ago
- 3 min read
Chicken Parmesan (Pollo alla Parmigiana)
By Master Chef Gianluca Deiana Abis
History of Chicken Parmesan
Chicken Parmesan, also known as "Pollo alla Parmigiana" in Italian, is an iconic dish in Italian-American cuisine. The roots of this dish are found in Southern Italy, specifically in the regions of Naples and Sicily. The traditional Italian dish is often made with veal or eggplant, but it was in America where the chicken version became popular. It is said that Italian immigrants in the U.S. created this version to cater to American tastes, using chicken instead of veal and pairing it with the hearty, comforting addition of marinara sauce and mozzarella.
The dish was likely influenced by "Melanzane alla Parmigiana" (Eggplant Parmesan), a southern Italian classic, which uses fried eggplant slices instead of meat. Over time, Chicken Parmesan has become a beloved staple in Italian-American restaurants across the United States.
Ingredients
For the Chicken:
4 boneless, skinless chicken breasts
1 cup all-purpose flour
2 large eggs
2 tablespoons water
2 cups breadcrumbs (preferably homemade or Italian-style)
1 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
1 cup marinara sauce (preferably homemade or high-quality store-bought)
1/4 cup fresh basil (optional)
Olive oil for frying
Salt and pepper, to taste
For the Marinara Sauce (if homemade):
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional)
Salt and pepper to taste
Preparation Steps
Prepare the Chicken Breasts:
If the chicken breasts are thick, slice them in half horizontally to create thinner cutlets. You can also pound them gently with a meat mallet to an even thickness.
Season the chicken breasts with salt and pepper on both sides.
Set up Breading Station:
Place the flour in one shallow bowl.
In a second bowl, whisk the eggs and water together until combined.
In a third bowl, combine the breadcrumbs and Parmesan cheese.
Bread the Chicken:
Dredge each chicken breast in the flour, shaking off excess.
Dip into the egg mixture, then coat thoroughly with the breadcrumb mixture, pressing lightly to ensure an even coating.
Fry the Chicken:
Heat about 1/4 inch of olive oil in a large skillet over medium heat.
Once hot, add the breaded chicken breasts and fry for 3-4 minutes on each side, until golden brown and crispy.
Transfer the fried chicken to a paper towel-lined plate to drain excess oil.
Prepare the Marinara Sauce (Optional if using store-bought):
In a saucepan, heat 2 tablespoons of olive oil over medium heat.
Add the chopped onion and garlic, cooking until softened (about 3-5 minutes).
Add the crushed tomatoes, oregano, and red pepper flakes (if using). Season with salt and pepper.
Simmer for about 20-30 minutes, stirring occasionally. Adjust seasoning to taste.
Assemble the Chicken Parmesan:
Preheat the oven to 375°F (190°C).
In a baking dish, spread 1/4 cup of marinara sauce at the bottom.
Place the fried chicken breasts in the dish and top each with a generous amount of marinara sauce.
Sprinkle mozzarella cheese evenly over the chicken and add a little extra Parmesan if desired.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Garnish and Serve:
Once baked, remove from the oven and garnish with fresh basil if desired.
Serve the Chicken Parmesan hot with a side of pasta, salad, or garlic bread.
Chef Tips:
Perfect Bread Crumbs:For the best results, use fresh, high-quality Italian breadcrumbs. If you can, make your own by pulsing stale Italian bread in a food processor. This will create a more authentic and flavorful breading.
Double-Dipping for Extra Crunch:For an extra crispy crust, you can double-dip the chicken. After the first breading, dip it again in the egg mixture and coat it once more in the breadcrumbs.
Cheese Choice:Use whole milk mozzarella for a creamier, meltier texture. If you prefer a sharper flavor, mix in some provolone or fontina cheese alongside the mozzarella.
Frying Temperature:Ensure the oil is hot enough before frying the chicken, but not too hot to burn the breadcrumbs. Test the oil with a small piece of bread; it should sizzle immediately.
Add Herbs to the Sauce:For an extra layer of flavor in the marinara sauce, try adding fresh basil or a touch of red wine while it simmers. The acidity of the wine will balance the sweetness of the tomatoes.
Enjoy your Chicken Parmesan, a dish that combines crispy, tender chicken with savory marinara sauce and melted cheese, embodying the heart of Italian-American cuisine. Buon Appetito!
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