Chicken Parmegino

Chicken Parmagio










  • 2                    lbs boneless, skinless chicken breast
  • 1/4               cup all purpose flour
  • 3                    lare eggs
  • 2                    cups panko bread crumbs, as needed
  •                       Koher salt, as needed
  •                       Black Pepper as needed
  • 5                    cups simple tomato sauce(see recipe)
  • 1                    cup finely grated Parmesan, preferably Parmigiano Reggino
  • 1/4                lb fresh mozzarella, torn into bite-sized pieces
  •                        olive oil for frying
  1. Heat oven to 400 degrees.
  2. Place cutlass between two pieces of parchment or plastic wrap.  Using a kitchen mallet or rolling pin, pound meat to even 1/4” thick slices.
  3. Place flour, beaten eggs and panko into three wide, shallow bowls.  Season Cutlass generously with salt and pepper.  Dip a piece in flour, then beaten egg, then coat with panko.  Repeat until all the meat is coated.
  4. Fill a large skillet with 1/2 in oil.  Place over medium-high heat.  When oil is hot, fry cutlass in batches, turning halfway through, until golden brown.  Transfer to a paper towel-lined plate.
  5. Transfer the cutlass on a baking tray, spoon a layer of sauce on it.  Sprinkle parmesan on the sauce and top with mozzarella pieces.
  6. Transfer the pan to oven and bake until cheese is golden about 5 mins.
  7. Let cool a few minutes before serving.
  8. Serve with pasta in tomato sauce.
Simple Tomato Sauce
  • !/4           cup extra virgin oil
  • 4             garlic cloves, thinly sliced
  • 1/4          tsp chili flakes
  • 2             (28 oz) cans whole or diced plum tomatoes
  • 2             sprigs basil or
  • 1             bay leaf
  • 1/2          tsp kosher salt or to taste
  • 1/4          tsp black pepper


  1. In a large, straight sided skillet over medium heat, warm the oil.  Add garlic and cook until just golden.  Add chilli flakes if desired and cook 30 minutes.
  2. Stir in tomatoes and juices, basil or bay leaf, and salt and pepper.
  3. Bring sauce to a simmer and cook until sauce is thick and tomatoes have mostly fallen apart, about 30 to 40 minutes.  Adjust heat as needed to keep at a steady simmer.  If using whole plum tomatoes, mesh them up with the back of a wooden spoon or a potato masher to help them break down.  Remove sauce from heat and discard basil or bay leaf.

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