Chicken Parmigiana
Breaded chicken breast topped with tomato sauce, melted mozzarella and Parmesan, finished with fresh basil. Serves 4.
TOTAL TIME
40 min
ACTIVE TIME
26 min
QUANTITY
~2 kg
DIFFICULTY
Easy
CUISINE
—
Who’s eating
A
Cooking for A typical adult.
This should leave everyone comfortably full.
Ingredients0/13
Tools0/24
Ingredients0/13 gathered · 4 servings
3clove
60ml
400g
2tsp
1tsp
80g
2piece
100g
80g
720g
200ml
250g
10g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 3clove | — | — | |
| 2 | | 60ml | — | — | |
| 3 | | 400g | — | — | |
| 4 | | 2tsp | — | — | |
| 5 | | 1tsp | — | — | |
| 6 | | 80g | — | — | |
| 7 | | 2piece | — | — | |
| 8 | | 100g | — | — | |
| 9 | | 80g | — | — | |
| 10 | | 720g | — | — | |
| 11 | | 200ml | — | — | |
| 12 | | 250g | — | — | |
| 13 | | 10g | — | — |
Tools25 items
Serveware1 item
Procedure44 steps
1 of 44
Turn the oven to 200 °C (180 °C fan) and let it heat fully.
⏱ 10 min
2 of 44
Lay the garlic cloves on the chopping board.
Garlic clove · 3 clove
⏱ 5s
ResultGarlic clove3 of 44
Crush each clove lightly with the flat of the knife and pull off the skin.
⏱ 30s
ResultPeeled garlic cloves6 of 44
Pour 30 ml of the olive oil into the medium saucepan.
Extra-virgin olive oil · 30 ml
⏱ 5s
ResultExtra-virgin olive oil7 of 44
Warm over a medium heat.
⏱ 1 min
ResultHot olive oil9 of 44
Cook for a minute, stirring, until fragrant but not brown.
⏱ 1 min
ResultSoftened garlic10 of 44
Tip in the tomatoes.
Canned whole peeled tomatoes · 400 g⏱ 10s
ResultGarlic and tomatoes11 of 44
Add half a teaspoon of salt.
Salt · 0.5 tsp⏱ 5s
ResultSalted tomato base12 of 44
Add half a teaspoon of pepper.
Ground black pepper · 0.5 tsp⏱ 5s
ResultSeasoned tomato base13 of 44
Simmer for 15 minutes, crushing the tomatoes with the spoon, until thick.
⏱ 15 min
ResultTomato sauceused in step 3914 of 44
While the sauce simmers, tip the flour into the shallow dish.
Plain flour · 80 g
⏱ 5s
ResultPlain flour15 of 44
Crack the eggs into the shallow bowl, discarding the shells.
Egg · 2 piece
⏱ 15s
ResultEgg16 of 44
Beat with the fork.
⏱ 20s
ResultBeaten Eggs17 of 44
Tip the breadcrumbs into a second shallow dish.
Dried breadcrumbs · 100 g⏱ 5s
ResultDried breadcrumbs18 of 44
Lay the Parmesan on the chopping board.
Parmesan · 80 g⏱ 5s
ResultParmesan19 of 44
Grate the Parmesan finely into a second small bowl.
⏱ 1 min
ResultGrated parmesan21 of 44
Add half a teaspoon of salt and mix with the fork.
Salt · 0.5 tsp⏱ 15s
ResultSeasoned Parmesan crumbs22 of 44
Lay the 4 boneless, skinless chicken breasts, about 180 g each, on the chopping board.
Chicken breast · 720 g⏱ 10s
ResultChicken breast23 of 44
Cover with cling film and beat with the rolling pin to an even 1.5 cm thickness.
⏱ 2 min
ResultFlattened chicken breasts24 of 44
Peel off the cling film and lift the flattened breasts onto the tray.
⏱ 15s
ResultFlattened chicken breasts25 of 44
Season both sides with a teaspoon of salt.
Salt · 1 tsp⏱ 15s
ResultSalted chicken breasts26 of 44
Season with the rest of the pepper.
Ground black pepper · 0.5 tsp⏱ 10s
ResultSeasoned chicken breasts27 of 44
Turn each breast in the flour and shake off the excess.
⏱ 40s
ResultFloured chicken breasts28 of 44
Dip each floured breast into the beaten egg on both sides, letting the excess run back into the bowl.
⏱ 40s
ResultEgg-coated chicken breasts29 of 44
Lay each egg-coated breast in the Parmesan crumbs and press the crumbs on firmly, then turn it and press again.
⏱ 1 min
ResultCrumbed chicken breasts30 of 44
Set the crumbed breasts side by side on the plate, ready to fry.
⏱ 15s
ResultCrumbed chicken breastsused in step 3431 of 44
Pour the sunflower oil into the large frying pan.
Sunflower oil · 200 ml
⏱ 5s
ResultSunflower oil32 of 44
Add the remaining 30 ml of olive oil.
Extra-virgin olive oil · 30 ml⏱ 5s
ResultSunflower oil and extra-virgin olive oil33 of 44
Heat over a medium-high heat until a crumb sizzles at once.
⏱ 2 min
ResultHot sunflower oil34 of 44
Fry 2 breasts for 2–3 minutes a side, turning once with tongs, just until the crumbs are deep golden; the oven finishes the cooking.
⏱ 5 min
ResultRemaining crumbed breasts35 of 44
Lift them onto the baking tray.
⏱ 15s
ResultRemaining crumbed breasts36 of 44
Fry the other 2 breasts the same way.
⏱ 5 min
ResultSecond two fried breasts37 of 44
Lift them onto the tray beside the first two.
⏱ 15s
ResultFour fried chicken breasts38 of 44
Set the pan aside off the heat; once the oil is completely cool, throw it away.
⏱ 10s
40 of 44
Tear the low-moisture mozzarella over the sauce.
Low-moisture mozzarella · 250 g⏱ 40s
ResultChicken with mozzarella41 of 44
Scatter over the rest of the Parmesan.
⏱ 10s
ResultAssembled chicken parmigiana42 of 44
Using oven gloves, slide the tray into the oven.
⏱ 10s
ResultAssembled chicken parmigiana43 of 44
Bake for 12–15 minutes, until the cheese is melted and bubbling and the thickest part of the chicken reads 74 °C.
⏱ 13 min
ResultBaked chicken parmigiana44 of 44
Using oven gloves, take the tray out of the oven.
⏱ 10s
ResultBaked chicken parmigianaTotal Time40 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Turn the oven to 200 °C (180 °C fan) and let it heat fully.⏱ 10 min |
| 2 | 3 clove | | Lay the garlic cloves on the chopping board.⏱ 5sResultGarlic clove |
| 3 | Garlic clovestep 2 | | Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 30sResultPeeled garlic cloves |
| 4 | Peeled garlic clovesstep 3 | | Chop the garlic finely.⏱ 45sResultChopped garlic |
| 5 | Chopped garlicstep 4 |  | Put the garlic in the small bowl.⏱ 5sResultChopped garlicused in step 8 |
| 6 | 30 ml | | Pour 30 ml of the olive oil into the medium saucepan.⏱ 5sResultExtra-virgin olive oil |
| 7 | — | | Warm over a medium heat.⏱ 1 minResultHot olive oil |
| 8 | Chopped garlicstep 5 | | Add the garlic.⏱ 5sResultGarlic in oil |
| 9 | — | | Cook for a minute, stirring, until fragrant but not brown.⏱ 1 minResultSoftened garlic |
| 10 | 400 g | | Tip in the tomatoes.⏱ 10sResultGarlic and tomatoes |
| 11 | 0.5 tsp | | Add half a teaspoon of salt.⏱ 5sResultSalted tomato base |
| 12 | 0.5 tsp | | Add half a teaspoon of pepper.⏱ 5sResultSeasoned tomato base |
| 13 | — | | Simmer for 15 minutes, crushing the tomatoes with the spoon, until thick.⏱ 15 minResultTomato sauceused in step 39 |
| 14 | 80 g | | While the sauce simmers, tip the flour into the shallow dish.⏱ 5sResultPlain flour |
| 15 | 2 piece | | Crack the eggs into the shallow bowl, discarding the shells.⏱ 15sResultEgg |
| 16 | — | | Beat with the fork.⏱ 20sResultBeaten Eggs |
| 17 | 100 g | | Tip the breadcrumbs into a second shallow dish.⏱ 5sResultDried breadcrumbs |
| 18 | 80 g | | Lay the Parmesan on the chopping board.⏱ 5sResultParmesan |
| 19 | Parmesanstep 18 | | Grate the Parmesan finely into a second small bowl.⏱ 1 minResultGrated parmesan |
| 20 | Grated parmesanstep 19 | | Add half the Parmesan to the breadcrumbs.⏱ 5sResultBreadcrumbs and Parmesanused in step 41 |
| 21 | 0.5 tsp | | Add half a teaspoon of salt and mix with the fork.⏱ 15sResultSeasoned Parmesan crumbs |
| 22 | 720 g | | Lay the 4 boneless, skinless chicken breasts, about 180 g each, on the chopping board.⏱ 10sResultChicken breast |
| 23 | Chicken breaststep 22 | | Cover with cling film and beat with the rolling pin to an even 1.5 cm thickness.⏱ 2 minResultFlattened chicken breasts |
| 24 | Flattened chicken breastsstep 23 | | Peel off the cling film and lift the flattened breasts onto the tray.⏱ 15sResultFlattened chicken breasts |
| 25 | 1 tsp | Season both sides with a teaspoon of salt.⏱ 15sResultSalted chicken breasts | |
| 26 | 0.5 tsp | Season with the rest of the pepper.⏱ 10sResultSeasoned chicken breasts | |
| 27 | Seasoned chicken breastsstep 26 | | Turn each breast in the flour and shake off the excess.⏱ 40sResultFloured chicken breasts |
| 28 | Floured chicken breastsstep 27 | | Dip each floured breast into the beaten egg on both sides, letting the excess run back into the bowl.⏱ 40sResultEgg-coated chicken breasts |
| 29 | Egg-coated chicken breastsstep 28 | | Lay each egg-coated breast in the Parmesan crumbs and press the crumbs on firmly, then turn it and press again.⏱ 1 minResultCrumbed chicken breasts |
| 30 | Crumbed chicken breastsstep 29 | | Set the crumbed breasts side by side on the plate, ready to fry.⏱ 15sResultCrumbed chicken breastsused in step 34 |
| 31 | 200 ml | | Pour the sunflower oil into the large frying pan.⏱ 5sResultSunflower oil |
| 32 | 30 ml | | Add the remaining 30 ml of olive oil.⏱ 5sResultSunflower oil and extra-virgin olive oil |
| 33 | — | | Heat over a medium-high heat until a crumb sizzles at once.⏱ 2 minResultHot sunflower oil |
| 34 | Crumbed chicken breastsstep 30 | | Fry 2 breasts for 2–3 minutes a side, turning once with tongs, just until the crumbs are deep golden; the oven finishes the cooking.⏱ 5 minResultRemaining crumbed breasts |
| 35 | Remaining crumbed breastsstep 34 | | Lift them onto the baking tray.⏱ 15sResultRemaining crumbed breasts |
| 36 | Remaining crumbed breastsstep 35 | | Fry the other 2 breasts the same way.⏱ 5 minResultSecond two fried breasts |
| 37 | Second two fried breastsstep 36 | | Lift them onto the tray beside the first two.⏱ 15sResultFour fried chicken breasts |
| 38 | Four fried chicken breastsstep 37 | | Set the pan aside off the heat; once the oil is completely cool, throw it away.⏱ 10s |
| 39 | Tomato saucestep 13 |  | Spoon the tomato sauce over the breasts.⏱ 40sResultSauced chicken |
| 40 | 250 g | | Tear the low-moisture mozzarella over the sauce.⏱ 40sResultChicken with mozzarella |
| 41 | Breadcrumbs and Parmesanstep 20 | | Scatter over the rest of the Parmesan.⏱ 10sResultAssembled chicken parmigiana |
| 42 | — | | Using oven gloves, slide the tray into the oven.⏱ 10sResultAssembled chicken parmigiana |
| 43 | — | | Bake for 12–15 minutes, until the cheese is melted and bubbling and the thickest part of the chicken reads 74 °C.⏱ 13 minResultBaked chicken parmigiana |
| 44 | — | | Using oven gloves, take the tray out of the oven.⏱ 10sResultBaked chicken parmigiana |
| Total Time | 40 min | ||
Serving
- Lift the chicken onto the serving plate.
- Scatter the basil leaves over and serve.
Nutritionper serving
Estimated · pre-cooking · 100% ingredients covered
| Nutrient | Per serving |
|---|---|
| 1,255kcal | |
| 75g | |
| 87g | |
| 21g | |
| 42g | |
| 3g | |
| 3g | |
| 2,503mg |
Ingredients0/13
Tools0/24
Recipe
Chicken Parmigiana
Breaded chicken breast topped with tomato sauce, melted mozzarella and Parmesan, finished with fresh basil. Serves 4.
What you’ll doYou will pound the chicken breasts to an even thickness, season them and bread them in flour, egg and Parmesan crumbs while the tomato sauce simmers. They are fried just until golden, then topped with sauce, low-moisture mozzarella and Parmesan and finished in the oven, which cooks the chicken through.
Serves4
Total40 min
LevelMedium
Ingredients
- Garlic clove3 clove
- Extra-virgin olive oil60 ml
- Canned whole peeled tomatoes400 g
- Salt2 tsp
- Ground black pepper1 tsp
- Plain flour80 g
- Egg2 piece
- Dried breadcrumbs100 g
- Parmesan80 g
- Chicken breast720 g
- Sunflower oil200 ml
- Low-moisture mozzarella250 g
- Fresh basil leaves10 g
Tools
SpoonTongsRolling pinSmall bowlMeat malletOvenLarge frying panChef's knifeMicroplane zesterCling filmSpatulaWooden spoonBaking trayLarge serving plateShallow bowlChicken breasts dish (shallow dish)Shallow dish 2 (shallow dish)GraterCooking thermometerTrayPlateForkMedium saucepanOven gloveChopping board
Method
1
Turn the oven to 200 °C (180 °C fan) and let it heat fully.
200°C10 minOven
2
Lay the garlic cloves on the chopping board.
5sChopping boardGarlic clove · 3 clove
3
Crush each clove lightly with the flat of the knife and pull off the skin.
30sChopping board, Chefs knifeGarlic clove · step 2
4
Chop the garlic finely.
45sChopping board, Chefs knifePeeled garlic cloves · step 3
5
Put the garlic in the small bowl.
Result · Chopped garlic · used in step 8
5sSmall bowlChopped garlic · step 4
6
Pour 30 ml of the olive oil into the medium saucepan.
5sMedium saucepanExtra-virgin olive oil · 30 ml
7
Warm over a medium heat.
1 minMedium saucepan
8
Add the garlic.
5sMedium saucepanChopped garlic · step 5
9
Cook for a minute, stirring, until fragrant but not brown.
1 minMedium saucepan, Wooden spoon
10
Tip in the tomatoes.
10sMedium saucepanCanned whole peeled tomatoes · 400 g
11
Add half a teaspoon of salt.
5sMedium saucepanSalt · 0.5 tsp
12
Add half a teaspoon of pepper.
5sMedium saucepanGround black pepper · 0.5 tsp
13
Simmer for 15 minutes, crushing the tomatoes with the spoon, until thick.
Result · Tomato sauce · used in step 39
15 minMedium saucepan, Wooden spoon
14
While the sauce simmers, tip the flour into the shallow dish.
5sChicken breasts dish (shallow dish)Plain flour · 80 g
15
Crack the eggs into the shallow bowl, discarding the shells.
15sShallow bowlEgg · 2 piece
16
Beat with the fork.
20sShallow bowl, Fork
17
Tip the breadcrumbs into a second shallow dish.
5sShallow dish 2 (shallow dish)Dried breadcrumbs · 100 g
18
Lay the Parmesan on the chopping board.
5sChopping boardParmesan · 80 g
19
Grate the Parmesan finely into a second small bowl.
1 minGraterParmesan · step 18
20
Add half the Parmesan to the breadcrumbs.
Result · Breadcrumbs and Parmesan · used in step 41
5sShallow dish 2 (shallow dish)Grated parmesan · step 19
21
Add half a teaspoon of salt and mix with the fork.
15sShallow dish 2 (shallow dish), ForkSalt · 0.5 tsp
22
Lay the 4 boneless, skinless chicken breasts, about 180 g each, on the chopping board.
10sChopping boardChicken breast · 720 g
23
Cover with cling film and beat with the rolling pin to an even 1.5 cm thickness.
2 minChopping board, Meat malletChicken breast · step 22
24
Peel off the cling film and lift the flattened breasts onto the tray.
15sTray, Cling filmFlattened chicken breasts · step 23
25
Season both sides with a teaspoon of salt.
15sTraySalt · 1 tsp
26
Season with the rest of the pepper.
10sTrayGround black pepper · 0.5 tsp
27
Turn each breast in the flour and shake off the excess.
40sChicken breasts dish (shallow dish)Seasoned chicken breasts · step 26
28
Dip each floured breast into the beaten egg on both sides, letting the excess run back into the bowl.
40sShallow bowlFloured chicken breasts · step 27
29
Lay each egg-coated breast in the Parmesan crumbs and press the crumbs on firmly, then turn it and press again.
1 minShallow dish 2 (shallow dish)Egg-coated chicken breasts · step 28
30
Set the crumbed breasts side by side on the plate, ready to fry.
Result · Crumbed chicken breasts · used in step 34
15sPlateCrumbed chicken breasts · step 29
31
Pour the sunflower oil into the large frying pan.
5sLarge frying panSunflower oil · 200 ml
32
Add the remaining 30 ml of olive oil.
5sLarge frying panExtra-virgin olive oil · 30 ml
33
Heat over a medium-high heat until a crumb sizzles at once.
2 minLarge frying pan
34
Fry 2 breasts for 2–3 minutes a side, turning once with tongs, just until the crumbs are deep golden; the oven finishes the cooking.
5 minLarge frying pan, TongsCrumbed chicken breasts · step 30
35
Lift them onto the baking tray.
15sBaking tray, TongsRemaining crumbed breasts · step 34
36
Fry the other 2 breasts the same way.
5 minLarge frying pan, TongsRemaining crumbed breasts · step 35
37
Lift them onto the tray beside the first two.
15sBaking tray, TongsSecond two fried breasts · step 36
38
Set the pan aside off the heat; once the oil is completely cool, throw it away.
10sLarge frying panFour fried chicken breasts · step 37
39
Spoon the tomato sauce over the breasts.
40sBaking tray, SpoonTomato sauce · step 13
40
Tear the low-moisture mozzarella over the sauce.
40sBaking trayLow-moisture mozzarella · 250 g
41
Scatter over the rest of the Parmesan.
10sBaking trayBreadcrumbs and Parmesan · step 20
42
Using oven gloves, slide the tray into the oven.
10sBaking tray, Oven, Oven glove
43
Bake for 12–15 minutes, until the cheese is melted and bubbling and the thickest part of the chicken reads 74 °C.
200°C13 minBaking tray
44
Using oven gloves, take the tray out of the oven.
10sBaking tray, Oven, Oven glove
45
Lift the chicken onto the serving plate.
30sLarge serving plate, SpatulaBaked chicken parmigiana · step 44
46
Scatter the basil leaves over and serve.
Result · Chicken Parmigiana
10sLarge serving plateFresh basil leaves · 10 g
Printed 5 October 2026