🧀 Chicken parmigiana

Name: Chicken parmigiana
Total time: 50 min
Yield: 4
Cuisine: United States · Italian-American cuisine
Ingredients: 4 small chicken breasts (about 600 g), flattened; 2 eggs, beaten; 100 g breadcrumbs; 3 tbsp olive oil; 400 ml tomato passata with 1 garlic clove and basil; 150 g mozzarella, sliced; 40 g parmesan, grated; Salt and pepper

Origin: United States · Italian-American cuisine

585kcal

per serving · 300 g

195kcal

per 100 g

54 gProtein18 g / 100 g

30 gFat10 g / 100 g

24 gCarbs8 g / 100 g

Chicken parmigiana is a breaded chicken cutlet baked under tomato sauce, melted mozzarella and grated parmesan. The crumb coating stays crisp at the edges while the cheese bubbles and browns on top, making a rich, comforting main course. It is served hot, usually with a side of salad or vegetables.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Low-carb8 g carbs per 100 g

✓

High protein18 g protein per 100 g — 37% of the calories

Not vegetarianbecause of: chicken

Not veganbecause of: chicken, mozzarella, parmesan

Contains glutenbecause of: breadcrumbs

Contains dairybecause of: mozzarella, parmesan

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Milk

What it is made of

chickentomatomozzarellaparmesanbreadcrumbs

Recipe

4 servings50 min

Ingredients

4 small chicken breasts (about 600 g), flattened
2 eggs, beaten
100 g breadcrumbs
3 tbsp olive oil
400 ml tomato passata with 1 garlic clove and basil
150 g mozzarella, sliced
40 g parmesan, grated
Salt and pepper

Method

Season the chicken, dip in egg and coat in breadcrumbs.
Fry in the oil 3 minutes per side until golden; place in a baking dish.
Simmer the passata with garlic and basil for 10 minutes and spoon over the chicken.
Top with mozzarella and parmesan.
Bake at 200 °C for 15–20 minutes until the cheese bubbles.

How to make it lighter

Bake the breaded cutlets on a rack instead of frying them to save most of the oil.
Use half the mozzarella, or a light mozzarella; the parmesan already gives plenty of flavour.
Serve with a green salad rather than a side of pasta.

History

The dish adapts the southern Italian melanzane alla parmigiana, layered aubergine with tomato and cheese; Italian immigrants in the United States began making it with breaded veal and chicken. Chicken parm is now a fixture of Italian-American restaurants and is also popular in Australia.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →