Chicken Parmesan

  • Average Rating: (0 / 5)
  • Serves: 4
  • Prep Time: 20m
  • Cook Time: 40m
  • Ready In: 60m


  • 2 Tablespoons Olive Oil
  • 1 Onion
  • 3 Cloves Garlic
  • 2 Ounces Bay Leaves
  • 1 Teaspoon Dried Basil
  • 2 Cans San Marzano Tomatoes, Crushed
  • 1 Teaspoon Sugar
  • 1 Cup Kalamata Olives
  • 1 Pinch Pepper
  • 1 Dash Salt
  • 2 Eggs, Lightly Beaten
  • 1 Cup All Purpose Flour
  • 1 Tablespoon Milk
  • 1 Cup Parmesan Cheese
  • 4 Chicken Breasts, pounded to 1/2 inch thick
  • 1 Cup Bread Crumbs, dried
  • 8 Slices Prosciutto
  • 8 Ounces Mozzarella
  • 1 Cup Parmesan Cheese, grated
  • 1 Package Spaghetti


Step 1

Coat a sauté pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Carefully add the tomatoes, cook and stir until the liquid is cooked down and the sauce is thick, about 20 minutes; season with sugar, salt and pepper. Lower the heat, cover, and keep warm.

Step 2

Get together the ingredients for the chicken so you have a little assembly line. Put the flour on a piece of wax paper and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on another piece of wax paper, season with salt, pepper and Parmesan cheese and mix well.

Step 3

Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once. Then lay the breasts on a piece of paper towel to absorb the oil.

Step 4

Preheat the oven to 450 degrees F.

Step 5

Prepare a cookie sheet with parchment paper and foil then lay each piece of chicken on the sheet.

Step 6

Add a slice of proscuitto on each piece of chicken. Ladle the tomato sauce over the chicken then sprinkle with the mozzarella cheese and some grated Parmesan. Bake for 20 minutes. Add the olives and some hand-torn basil. Serve with spaghetti using the remaining tomato sauce.

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