9 July, 2015
Parmigiano di pollo
Chicken Parmesan: The dish is claimed by both Campania and Sicily. While “parmigiana” usually means “from Parma” (in Northern Italy), the dish is not part of the cuisine of Parma. It is a Southern Italian dish.
Ingredients
Servings: People
Instructions
- 4 boneless, skinless chicken breasts, pounded thin and cleaned.
- 4 large eggs, beaten with 2 tablespoons water and seasoned with salt and pepper.
- Dip each breast in the egg and let excess drip off, then dredge on both sides in the bread crumbs.
- Divide the oil between 2 large sauté pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side.
- Transfer to a baking sheet and cut chicken into bite size chunks.
- Add chunks of chicken into a ramekin or any type of baking wear. Add some tomato sauce, shredded mozzarella, salt and pepper, and a tablespoon of Parmesan. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes.
Recipe Notes
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Nutrition Facts
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