Pollo alla parmigiana (Chicken Parmesan)
Chicken Parmesan is no doubt the most popular non-pasta dish in Italian restaurants. And while this delicious meal may seem fancy, it's actually pretty easy to make at home. This is my all time favourite chicken dish.
Marthinus StrydomThe Story
The dish originated from 20th-century Italian diaspora. It has been speculated that the dish is based on a combination of the Italian parmigiana di melanzane, a dish using fried eggplant slices and tomato sauce, with a cotoletta, a breaded veal cutlet generally served without sauce or cheese in Italy.
Chicken parmigiana is included as the base of a number of different meals, including sandwiches and pies, and the meal is used as the subject of eating contests at some restaurants.
More about Italy
Italy is one of those countries about which you probably have quite a number of preconceptions before you have put one foot into the country. A country of olive oil and mafia, pasta, wine and sunshine, roman ruins and renaissance palaces, Italy has a lot to offer its visitors. Although some of these images are appealing, it would be a shame if that was the only thing you come away with. Italy is certainly much more complex and interesting than that.
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Ingredients
Method
- Preheat an oven to 230 degrees C (450 degrees F).
- Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1-2 centimeters. Season chicken thoroughly with salt and pepper.
- Beat eggs in a shallow bowl and set aside.
- Mix bread crumbs, Parmesan cheese and garlic powder in a separate bowl, set aside.
- Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.
- Dip a flour-coated chicken breast in beaten eggs. Transfer breast to the bread crumb mixture, pressing crumbs into both sides. Repeat for each breast. Let chicken rest for 10 to 15 minutes.
- Heat 1-2 centimeters olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken in the hot oil until golden, about 2 minutes per side. The chicken will finish cooking in the oven. You can also deep fry the chicken. Heat oil to 180 degrees C and fry for 2 minutes until golden but not dark.
- Transfer chicken to a baking dish. Top each breast with 2 tablespoons passata. Don't overdo the sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle remaining Parmesan over top and drizzle each with 1/2 teaspoon olive oil. The order of the layers is very important.
- Bake in the preheated oven until cheese is browned and bubbly and chicken breasts are no longer pink in the center, 15 to 20 minutes. Serve with pasta covered in the passata
