You’re probably familiar with chicken parmesan, also known as chicken parm in the United States or just parmi or parma in Australia. How much do you really know about this delicious Italian treat, though, other than the fact that it’s a breaded chicken breast covered in a tomato-based sauce and cheese? Maybe you know that there’s also an eggplant parmesan and veal parmesan, but there’s so much more to this dish.
Let’s begin with the origins of the dish. Parmigiana, also known as parmigiana di melanzane or melanzane alla parmigiana, is an Italian dish made with an eggplant filling as the earliest and still unique Italian rendition. Some variations of parmigiana do use chicken, veal, or some other type of meat cutlet or vegetable filling, though. It is claimed by both the Southern regions of Campania and Sicily, as well as by the Northern province of Parma, so the origins of the dish are quite uncertain.
Traditional parmigiana is made with a shallow or deep-fried eggplant filling, layered with cheese and tomato sauce, and then baked. Sometimes, the sliced filling is dipped in eggs first, then dredged in flour or breadcrumbs before frying. Many recipes call for parmesan cheese (Parmigiana), but others use a softer melting cheese like mozzarella. Still, other recipes use a combination of hard grated cheeses and soft melted cheese.
I’m going to use top quality, aged, Parmigiana and serve with a creamy white wine sauce. Let’s get started.
- 2 Chicken Breasts
- 15 Oz Tomato Sauce
- 1-2 Cups, Grated Parmesan Cheese
- 1/2 Cup Panko Bread Crumbs
- 2 Eggs
- 2 Cups All-Purpose Flour
- 1/4 Cup Salted Butter
- 1/4 Cup Nice Chardonnay
- 2 Tbsp Lemon Juice
- 3/4 Tsp Sugar
- 1 1/3 Cups Heavy Whipping Cream
- 1/3 Cup Fresh Chopped Basil
- Kosher Salt
- Fresh Ground Pepper
- Vegetable Oil
- 2 Tbsp Salt
- 1 Tbsp Garlic Powder
- 1 Tbsp Fresh Ground Pepper
- 1 Tbsp Onion Powder
- 1 Tbsp Oregeno
- 1 Tbsp Ground Thyme
- 1 Tbsp Ground Mustard
- Pre-Heat oven to 350 degrees Fahrenheit.
- Using three separate bowls set up your dredge. Place flour into the first bowl, eggs into another bowl, and the Panko into the final bowl. Whip the eggs lightly until loose.
- Mix your seasoning. Place all your spices listed into a small mixing bowl and give it a good mix. Set aside.
- Cover your Chicken Breasts with plastic wrap. Then, using a Tenderizing Mallet, even out the thickens of the breasts by beating lightly.
- Season the breasts with your season mix; add some seasoning to the flour mix as well.
- Dredge the Chicken Breasts. Place chicken breast into flour and cover liberally. Next, dip into egg wash then into the Panko breading.
- In an iron skillet add a few teaspoons of vegetable oil and heat to a medium-high heat. Lay the chicken breasts into the pan and cook on one side for about 2-3 minutes. Flip the chicken breasts and cook for another 2-3 minutes. Remove from heat. Add a small amount of tomato sauce to the top of each breast. Then cover liberally with Parmesan cheese. Place skillet into oven for 10-15 minutes.
- Prepare White Wine Sauce. Heat a small sauce pan over medium-low heat. Slowly melt the butter until it begins to foam. Add the Wente Morning Fog Chardonnay and simmer for a few minutes. Stir in the salt, lemon juice and cream and then bring to a boil. Then turn down the heat and simmer for about 10 minutes. This should be ready when it thickens and about the same time the chicken is ready.
- Serve. Remove the chicken from the oven and plate. Add additional parmesan to taste and pour the cream sauce over the chicken. Finish with sprinkles of fresh chopped Basil. Enjoy!