How to Make CHICKEN PARMIGIANA Like an Italian

By Vincenzo's Plate · 45 min

Ingredients

Instructions

1. Cut the chicken breast into 2–3 slices depending on thickness. Place them between baking paper sheets and flatten with a mallet to your desired thickness.
2. Make the sauce: in a small pot on medium-low heat, warm 4 tablespoons of extra virgin olive oil. Crush 3 garlic cloves, add them and cook 30 seconds, stirring, without burning.
3. Add a 700 ml bottle of passata and a few basil leaves, and mix well.
4. Cover and simmer gently on medium-low for 20 to 30 minutes, stirring now and then.
5. Meanwhile, whisk one egg in a bowl and add the juice of one lemon.
6. In a deep plate, mix 7 tablespoons of breadcrumbs, 3 tablespoons of Pecorino Romano and a few pinches of chopped parsley. Pour 1 cup of flour into another dish.
7. Dust each chicken piece with flour, shake off the excess, dip in the egg mixture to coat both sides, let the excess drip off, then coat fully in the breadcrumb mix, using your hands if needed.
8. Heat sunflower oil in a pan. Fry the chicken until golden and crisp, cooking about 1½ minutes per side; turn it only once, and adjust the time to the thickness so it is cooked through.
9. Drain the chicken on a plate lined with kitchen paper, cover with another sheet and rest a few minutes.
10. Check the sauce and stir it well.
11. Spoon 2 large scoops of sauce into the middle of an oven-safe flat plate. Place the chicken on top and add 2 more scoops of sauce.
12. Tear the buffalo mozzarella by hand, cover the chicken with it and sprinkle chopped parsley on top.
13. Grill under the broiler for about 1 minute, until the cheese has melted.
14. For burrata, repeat with one whole burrata (left out of the fridge about 30 minutes) in place of the mozzarella, and broil for one minute.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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GarlicEggCheeseLemonChicken breastMozzarella cheeseBreadcrumbPecorino cheese