Chicken Parmigiano
- Ready In:
- 45mins
- Ingredients:
- 15
- Yields:
-
8 cutlets
- Serves:
- 4
ingredients
- 1 cup dry white wine
- 1 1⁄4 cups whole milk
- 1 teaspoon sea salt
- 4 whole boneless skinless chicken breasts
- 1⁄2 teaspoon fresh ground black pepper
- 4 large eggs
- 1⁄2 cup all-purpose flour
- 1 tablespoon fresh oregano, chopped
- 2 cups dried breadcrumbs
- 1⁄3 cup parmigiano-reggiano cheese, grated
- 1⁄4 cup extra virgin olive oil (imported)
- 1⁄4 cup unsalted butter
- 2 garlic cloves, minced
- 4 cups Italian-style tomato sauce, Homemade Italian Red Gravy
- 8 ounces buffalo mozzarella, grated
directions
- Slice chicken breast in half.
- Pound chicken until very thin.
- Marinate chicken in wine, 1 cup of the milk, and 1 tsp of the sea salt for 8 hours.
- Preheat oven at 350 degrees.
- Season chicken with remaining salt and pepper.
- Beat the eggs and remaining milk together.
- Season the flour with the oregano.
- Dredge chicken in the flour, then the eggs, then the breadscrumbs.
- Roll coated chicken in Parmigiano-Reggiano cheese.
- Heat olive oil and butter until butter melts.
- Add garlic and cook for one minute.
- Cook two chicken cutlets at a time until golden brown on both side.
- Sprinkle any remaining Parmigiano-Reggiano cheese on top of cooked chicken cutlets.
- Pour 2 cups of the remaining red gravy into a baking dish. Place cutlets into the dish and pour 1/4 cup of the gravy over each of the cutlets.
- Sprinkle 1 oz of grated mozzarella over each cutlet.
- Place in the oven and bake for 20-30 minutes.
- Serve immediately.
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