Pollo Parmigiana
Cuisines
Cooking Instructions
Cooking: 20 minutes
Notes:
Canola or vegetable oil can be used for frying instead of regular olive oil.
Pecorino Romano cheese can be substituted for Parmigiano Reggiano for a sharper taste profile.
Store-bought marinara sauce can save time instead of making tomato sauce from scratch.
Make the Tomato Sauce
Heat olive oil in a pan over medium-low heat and sauté minced garlic for 90 seconds until lightly golden. Pour in crushed tomatoes, season with kosher salt, chilli flakes, and dried oregano, and simmer gently for 10 to 15 minutes before setting aside.
Prep and Bread the Chicken
Pound thin chicken breast cutlets between sheets of cling film until uniform in thickness. Set up three shallow bowls: one with plain flour seasoned with salt, one with beaten eggs, and one with seasoned Italian breadcrumbs. Dredge each cutlet first in flour, dip into beaten egg, and coat thoroughly in breadcrumbs.
Pan-Fry the Cutlets
Heat 1cm of olive oil or vegetable oil in a skillet over medium heat. Fry the breaded cutlets in batches for 2 to 3 minutes per side until golden brown and cooked through, then drain on a wire rack.
Assemble and Bake
Arrange the fried cutlets side-by-side in a baking dish or non-stick tray. Top each cutlet with a spoonful of warm tomato sauce, shredded mozzarella, grated Parmigiano Reggiano, a pinch of dried oregano, and a light drizzle of extra virgin olive oil. Bake at 230°C for 5 to 7 minutes until the cheese is melted and bubbling, then serve hot.
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Ingredients
| Crushed Tomatoes | 800g |
| Garlic | 2 cloves |
| Olive Oil | 1 tbsp |
| Dried Oregano | 1 tsp |
| Chilli Flakes | ¼ tsp |
| Kosher Salt | ½ tsp |
| Chicken Cutlets | 700g |
| Plain Flour | 100g |
| Eggs | 3 |
| Seasoned Italian Breadcrumbs | 200g |
| Olive Oil | 250ml |
| Salt | To taste |
| Mozzarella Cheese | 200g |
| Parmigiano Reggiano Cheese | 50g |
| Extra Virgin Olive Oil | 1 tbsp |
| Dried Oregano | ½ tsp |
