Chicken Parmingiana

This was my first attempt to make Chicken Parmesan (Parmigiana) at home. I started with a Tyler Florence recipe that ‘looked’ good and tweaked it a little to fit what I like in a Chicken Parmesan dish. (No olives or pepperonis).

I want to pass something interesting I learned about this popular dish. I assumed the chicken had a parmesan breading, hence the name. Nay, friends. It was given the name ‘Parmigiana’ after of the region of Italy that the dish is made (the word “Parmigiana” literally translates: “from Parma”) Apparently it was originally found in Sicilian cookbooks, but always as Eggplant Parmigiana. The Italians adopted it, added to the Parmigiana repertoire to include chicken and veal,  and brought the dishes with them to America; Let’s take a moment to thank God for Italian immigrants (especially the one’s that can cook)!

So this was how I made the dish last night. It was pretty quick and easy. But more importantly… delicious! (And, only one pan and one baking dish were dirtied up in the process! Yippee!) Crispy, cheesy, and filling. What more do you want from dinner?

Chicken Parmingiana

  • 4 skinless, boneless, chicken breasts
  • 1/2 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 tablespoon buttermilk
  • 1 cup dried bread crumbs, italian seasoned
  • 1 cup grated mozzarella
  • 1/2 cup grated Parmesan
  • 1 bottle of your favorite marinara sauce
  • 4 servings spaghetti
  • salt & pepper

Preheat oven to 450°.

Heat about 1″ of oil over medium-high heat in a heavy bottomed skillet.

Set up dredging station with three shallow bowls. Flour in the 1st (season with salt & pepper), beaten eggs & buttermilk in the 2nd, and breadcrumbs in the 3rd. Pound chicken breasts with a mallet until they are about 1/2″ thick. Lightly season chicken breasts with salt & pepper, then dredge both sides of chicken in flour, egg, then breadcrumbs. Fry in hot oil about 4 minutes on each side, until golden brown.

Boil water. Add enough pasta for 4 servings. Boil until tender. Drain.

Cover bottom of a baking dish with drained pasta. Pour ample amount marinara sauce over spaghetti. Place browned chicken breasts over pasta. Cover with shredded mozzarella and parmesan cheeses. Bake until sauce is heated through and the cheese is bubbly and melted. Serve with a salad and toasty italian bread.


One Response to “Chicken Parmingiana”

  1. Becky Willeford Says:

    Making this tonight. Thanks for the little history tidbits. I’m totally gonna try to impress my guests with this newfound knowledge. Love it, friend!

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