- 捶打和裹面包屑
将鸡胸肉放在两层保鲜膜之间，用肉锤敲打至约1.5厘米厚的均匀厚度。这样可以确保鸡肉受热均匀。准备三个碗：一个装面粉，一个装打散的鸡蛋液，一个装面包糠和帕玛森芝士碎的混合物。将鸡肉依次裹上面粉、蛋液，最后用力按压面包糠混合物，直至完全裹满厚厚一层。.
- 浅炸至金黄酥脆
在大煎锅中倒入植物油，中高火加热。小心地将裹好面包屑的鸡块放入热油中。每面煎炸 3-4 分钟，直至鸡块表面呈深金棕色，且鸡肉完全熟透。将鸡块取出，放在烤架或厨房纸巾上吸去多余的油；使用烤架更好，可以防止鸡块底部变得湿软。.
- 融化的奶酪浇头
将烤箱调至烧烤模式。将炸鸡排放在烤盘上。在每块鸡排的中心淋上大量的番茄酱，边缘留出一些，以保持鸡排酥脆。撒上一层厚厚的马苏里拉奶酪碎和帕玛森奶酪碎。放入烤箱烧烤2-3分钟，直到奶酪融化并冒泡，表面出现一些焦褐色斑点。.
- 卡路里：520 千卡%26%
- 蛋白质：45 g%90%
- 碳水化合物：25 g%10%
- 糖：4 g%4%
- 盐：1.5 g%25%
- 活力：2175 千焦%26%
- 胖的：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.
