Italian-Style Chicken Parmigiana
ID: 2ac3fd43...
An authentic Italian take on the classic Chicken Parmigiana, replacing cheap shredded cheese with high-quality fresh buffalo mozzarella or creamy burrata. The chicken is breaded with Pecorino Romano cheese and served over a rich, homemade garlic and basil tomato sauce.
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🍳 Cooking Flow
Slice the chicken breast thinly and beat with a mallet between baking paper sheets. → Simmer the tomato passata with sautéed garlic and hand-torn basil for 20 minutes. → Dredge the chicken in flour, dip in beaten egg with lemon juice, and coat in a breadcrumb-Pecorino mix. → Shallow-fry the breaded chicken in sunflower oil until golden brown on both sides, then drain on paper towels. → Plate with tomato sauce on bottom and top, finish with buffalo mozzarella or burrata, and melt under the broiler.
Cooking Steps
Brief Cooking Order
Slice the chicken breast thinly and beat with a mallet between baking paper sheets. → Simmer the tomato passata with sautéed garlic and hand-torn basil for 20 minutes. → Dredge the chicken in flour, dip in beaten egg with lemon juice, and coat in a breadcrumb-Pecorino mix. → Shallow-fry the breaded chicken in sunflower oil until golden brown on both sides, then drain on paper towels. → Plate with tomato sauce on bottom and top, finish with buffalo mozzarella or burrata, and melt under the broiler.
Introduction
An authentic Italian take on the classic Chicken Parmigiana, replacing cheap shredded cheese with high-quality fresh buffalo mozzarella or creamy burrata. The chicken is breaded with Pecorino Romano cheese and served over a rich, homemade garlic and basil tomato sauce.
Step 1
Slice the chicken breast horizontally into 3 or 4 thin slices depending on its thickness.
Step 2
Place the sliced chicken between sheets of baking paper and beat with a kitchen mallet until they are as thin as possible.
Step 3
In a pan over medium-low heat, add 4 tbsp of extra virgin olive oil and squeeze in 2-3 crushed garlic cloves. Sauté for about 30 seconds.
Step 4
Pour in the tomato passata, then hand-tear fresh basil leaves directly into the sauce. Cover and simmer gently on medium-low heat for 20 minutes.
Step 5
Crack 1 egg into a bowl, add a squeeze of fresh lemon juice (to mask any egg odor), and whisk well.
Ingredients List
Important Notes
Never use pre-shredded mozzarella; fresh buffalo mozzarella or burrata delivers the premium authentic taste.
Beating the chicken as thin as possible ensures a very quick and even fry.
Adding fresh lemon juice to the egg wash prevents the chicken from having a strong egg smell.
Tear the basil leaves by hand instead of cutting them to preserve their essential aromatic oils.
Make sure to rest the burrata out of the fridge for 30 minutes before serving so the inside becomes wonderfully runny and creamy.
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