Chicken Parmigiana
Recipe video above. Known as Chicken Parmesan in the US, the three key things that makes this the best Parmi you'll ever have in your life are: layers upon layers on seasoning, dry brining for the most juicy chicken ever, and extra crispy chicken. Because I'll never understand why you'
Ingredients
6 servings
Instructions
- Sprinkle both sides of chicken with salt, pepper and Italian herbs. Refrigerate for 30 minutes.
- Heat oil in a saucepan over medium heat. Add garlic and onion, cook for 3 minutes until onion is translucent.
- Add red pepper flakes and herbs, stir for 15 seconds. Add wine, turn up heat and let it simmer rapidly until mostly evaporated and winey smell is gone.
- Add tomato, chicken stock, salt and pepper. Cover, then simmer 10 minutes on low until thickened. Cover and keep warm.
- Preheat oven to 180°C/350°F.
- Crumbing set up: Spread flour out in a shallow bowl. Whisk Egg Dredge in a separate shallow bowl. Mix Crumbing ingredients in a third shallow bowl or pan.
- Dredge & crumb: Press both sides of chicken into flour, then shake off excess. Coat in egg, letting excess drip off, then place in Crumbing, pressing to adhere.
- Transfer to plate and repeat with remaining chicken.
- Line a tray with paper towels and place rack on tray.
- Heat 1.5 - 2cm / 2/3" oil in a skillet over medium high heat to 180°C/350°F (Note 9).
- Carefully place 2 or 3 pieces of chicken in. Cook 2 minutes until underside is golden, then carefully turn and cook the other side for 1 1/2 minutes.
- Transfer to rack, then repeat with remaining chicken. (Note 12 - oil clean and reuse)
- Place chicken on a tray. Spoon 1/3 cup sauce over the chicken - cover around 80% of the chicken, leave the ends crispy.
- Sprinkle sauce with basil, then mozzarella cheese (pile it on in mounds to use it all up), then sprinkle with parmesan. Drizzle oil over parmesan.
- Bake 15 minutes until cheese is melted and there's a few brown spots - no longer, otherwise chicken will overcook.
- Remove from oven, sprinkle with extra basil if desired. Serve immediately (with leftover Tomato Sauce, if you'd like!)
Nutrition per serving
Protein46g
Carbs25g
Fat38g
633kcal
46gProtein
25gCarbs
38gFat
💰 Cost Estimate
Total Ingredients
$30099.00
$30099.00
Per Serving
$5017.00/serving
$5017.00/serving
🏠 Savings
~$60198.00 vs buying!
~$60198.00 vs buying!
📋 Price Breakdown (100% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| chicken breasts | 3 | $191.00 |
| salt | 1 tsp | $1.00 |
| black pepper | 0.5 tsp | $11.00 |
| Italian mixed herbs | 0.5 tsp | $3.00 |
| flour | 0.3333333333333333 cup | $14.00 |
| eggs | 2 | $65.00 |
| arlic clove | 1 g | $1.00 |
| each salt and pepper | 0.25 tsp | $6.00 |
| Italian mixed herbs | 0.25 tsp | $2.00 |
| panko breadcrumbs | 0.5 cups | $51.00 |
| parmesan | 0.5 cup | $130.00 |
| salt | 0.5 tsp | $1.00 |
| black pepper | 0.25 tsp | $6.00 |
| olive oil | 2 cups | $280.00 |
| olive oil | 1 tbsp | $21.00 |
| arlic cloves | 2 g | $3.00 |
| onion or eschallots | 0.25 cup | $29.00 |
| red pepper flakes | 0.25 tsp | $1.00 |
| Italian mixed herbs | 0.25 tsp | $2.00 |
| white wine | 0.25 cup | $12.00 |
| / 14 oz tomato passata | 400 g | $211.00 |
| chicken stock/broth | 0.5 cup | $104.00 |
| each salt and pepper | 0.25 tsp | $6.00 |
| basil leaves | 10 | $19000.00 |
| mozzarella cheese | 2 cups | $219.00 |
| parmesan | 0.75 cup | $195.00 |
| extra virgin olive oil | 1 tbsp | $34.00 |
| basil leaves | 5 | $9500.00 |
*Estimated market prices, may vary by region
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