2 min Read

Crispy Chicken Parmigiana

chicken parm on a plate with pasta and salad


Tomato Sauce

1 tbsp olive oil
1/2 large sweet onion, diced
1 tsp minced garlic
7 oz (200 ml) tomato purée or Passata
1 tsp Italian seasoning
8 large basil leaves, chopped
Salt and pepper, to taste

Crispy Chicken

2 large chicken breasts, sliced in half horizontally for 4 fillets
2 large eggs
1/2 tbsp minced garlic
1 tbsp finely chopped parsley
1/2 cup (60 g) Panko (Japanese breadcrumbs)
1/4 cup (30 g) Italian breadcrumbs
1/2 tsp garlic powder
1/2 (60 g) cup grated Parmesan
1/3 cup (78 ml) olive oil
Salt and pepper, to taste
9 oz (250 g) fresh mozzarella, sliced
1/3 cup (40 g) grated Parmesan cheese


For the tomato sauce: Heat olive oil in a medium saucepan over high heat. Fry onion until translucent (about 4 minutes), then add minced garlic and continue frying for approximately 30 seconds.

Add tomato purée, Italian seasoning, chopped basil, salt and pepper. Turn heat to low and cover with lid, simmer for 8 to 10 minutes or until sauce has thickened.

For the crispy chicken: Preheat oven to 430°F.In a large shallow dish, whisk together eggs, minced garlic, parsley, salt and pepper.

In another shallow dish, mix together Panko, Italian breadcrumbs, Parmesan and garlic powder.

Dip chicken fillet into egg mixture and thoroughly coat all sides. Then dip fillet into breadcrumb mixture, evenly coating all sides. Repeat for remaining fillets.

Heat olive oil in a large skillet over medium-high. Fry all four chicken breasts until golden, about 5 minutes per side.

Remove from heat and drain excess oil from pan. Top each with sliced mozzarella, grated parmesan and chopped parsley and place pan directly in oven. If using a baking sheet, grease with olive oil and transfer chicken breasts to sheet before adding sauce, mozzarella and grated parmesan.

Bake for 15 to 20 minutes or until mozzarella is bubbling and chicken is cooked through. Serve hot and enjoy with your favourite pasta.

Recipe and photo courtesy of Lagostina Canada. Originally published in December 2019.

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