Homemade Chicken Parmigiana
A beloved classic with a homemade twist: golden crispy breaded chicken fillets topped with a rich tomato sauce and bubbling melted mozzarella. Simple to prepare and guaranteed to please the whole family any night of the week.
🛒 Ingredients
4 servings
- 500 g (1 lb) chicken fillets
- 1 garlic clove, minced
- Lemon juice to taste
- Fine herbs to taste
- Salt to taste
- Oil for frying
- 2 eggs beaten with a pinch of salt
- 2 cups breadcrumbs
- 1 onion, finely chopped
- 2 ripe tomatoes, diced
- 1 cup ready-made tomato sauce
- ½ cup water
- 3 tablespoons olive oil
- 1 chicken bouillon cube
- Basil or oregano to taste
- Mozzarella slices
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Directions
- 1
Season the chicken fillets with minced garlic, lemon juice, fine herbs and salt. Refrigerate for 30 minutes to marinate.
- 2
Dip the marinated fillets in beaten eggs, then coat thoroughly with breadcrumbs, pressing gently so they stick well.
- 3
Fry in moderately hot oil until golden brown and cooked through. Drain on paper towels and set aside.
- 4
In a saucepan, sauté the onion in olive oil until translucent. Add diced tomatoes, tomato sauce, water and the bouillon cube. Simmer on low heat for 10 minutes until slightly thickened.
- 5
Remove from heat and stir in basil or oregano. Adjust seasoning to taste.
- 6
Arrange the breaded chicken in a baking dish. Top with mozzarella slices and spoon the tomato sauce generously over the top.
- 7
Bake in a very hot oven (425 °F / 220 °C) just until the mozzarella melts and turns lightly golden. Serve immediately.
💡 Chef's Tip
For extra crunch, mix a handful of grated Parmesan into the breadcrumbs before coating the fillets. The tomato sauce can be made a day ahead and kept refrigerated until needed.
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