Chicken Parmigiana

20 minutes Prep Time
30 minutes Cook Time
2 Servings

Chicken Parmigiana, aka Chicken Parm, is most definitely my favorite Italian American comfort dish! It is my go-to whenever I am cooking for my friends and family and always a crowd pleaser. The Tuttorosso San Marzano Style Hand Crushed Tomatoes have become a staple in my pantry, but the combination of them and the Tuttorosso Crushed Roasted Garlic Tomatoes was PHENOMENAL!!  These tomatoes are so sweet right out of the can, you can taste the difference.  This made Chicken Parm Perfection!!   @homemadebybruno   @thefeedfeed

Ingredients

Instructions

Step one – Make the Sauce

In a saucepan, sauté garlic in olive oil, cook for 1 minute. 

Step two

Stir in the Tuttorosso San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt and the Tuttorosso Crushed Tomatoes with Roasted Garlic, along with the fresh basil.  

Step three

Simmer for 15 minutes, season with salt and pepper to taste.  Continue to simmer while preparing chicken, about 15 minutes more. 

Step four – Make the Chicken

In a medium dish, combine pecorino Romano with eggs and mix well.  In another dish, add semolina, and another dish add the breadcrumbs.  

Step five

First, dip chicken in semolina followed by egg mixture and lastly the breadcrumbs.  Repeat the process with remaining chicken. 

Step six

Heat olive oil in a pan on medium heat.  Once hot, add 2-3 cutlets at a time, careful to not over crowd the pan.

Step seven

Cook for 2 minutes on each side, until brown and crispy.  Repeat with remaining chicken.  Remove from pan and place on a baking rack to drain excess oil. 

Step eight

Preheat over to 375°F.

Step nine

Transfer chicken to a parchment lined sheet tray and ladle sauce over each cutlet.  Add mozzarella slices and Parmigiano Reggiano over top.

Step ten

Bake for ~12 minutes, until cheese is melted.  Transfer to serving plates and top with more parmesan if desired. 

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