- Pounding and Breading the Cutlets
Place the chicken breasts between two sheets of plastic wrap and use a meat mallet to pound them to a uniform thickness of about 1.5 cm. This ensures even cooking. Set up three bowls: one with flour, one with the beaten egg, and one with a mix of panko breadcrumbs and grated Parmesan. Dredge the chicken in the flour, dip into the egg, and then press firmly into the breadcrumb mixture until fully and thickly coated.
- Shallow Frying to a Golden Crisp
Heat vegetable oil in a large skillet over medium-high heat. Carefully place the breaded chicken into the hot oil. Fry for 3-4 minutes on each side until the exterior is a deep, dark golden brown and the chicken is cooked through. Transfer to a wire rack or paper towel to drain excess oil; using a wire rack is better as it keeps the bottom from getting soggy.
- The Melting Cheese Topping
Switch your oven to the broiler (grill) setting. Place the fried chicken cutlets on a baking sheet. Spoon a generous amount of marinara sauce over the center of each cutlet, leaving the edges uncovered to maintain their crunch. Top with a thick layer of shredded mozzarella and more Parmesan. Place under the broiler for 2-3 minutes until the cheese is bubbling, melted, and has several charred brown spots.
- Calorieën:520 kcal%26%
- Eiwit:45 g%90%
- Koolhydraten:25 g%10%
- Suiker:4 g%4%
- Zout:1.5 g%25%
- Energie:2175 kJ%26%
- Vet:22 g%31%
Chicken Parmigiana is a legendary example of Italian-American culinary fusion that has traveled so far it has even become the unofficial national dish of Australia. It takes the concept of the Italian “Cotoletta” (breaded cutlet) and marries it with the soul of a Neapolitan “Parmigiana di Melanzane.” Culturally, it is the quintessential pub food and family favorite, known for its sheer indulgence. The dish is built on a high-quality chicken breast that is pounded thin, breaded to a golden crunch, and topped with a vibrant, herb-infused marinara sauce and a mountain of melted cheese. The magic of a perfect Chicken Parm lies in the textural contrast: the “snap” of the crispy breading that remains intact even under the blanket of rich tomato sauce and the gooey, stretching mozzarella.
