Chicken Parmigiana

Name: Chicken Parmigiana
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 3 chicken breasts (300g/10z each) (, halved horizontally to form 6 pieces (Note 2)); 1 tsp salt (, cooking / kosher (or 3/4 tsp table salt, Note 3)); 1/2 tsp black pepper; 1/2 tsp Italian mixed herbs ((Note 4)); 1/3 cup flour (, plain/all purpose); 2 eggs; 1 g arlic clove (, minced using garlic press); 1/4 tsp each salt and pepper; 1/4 tsp Italian mixed herbs ((Note 4)); 1 1/2 cups panko breadcrumbs ((sub normal, Note 5)); 1/2 cup parmesan (, finely grated (store bought sand-like is best) (Note 6)); 1/2 tsp salt; 1/4 tsp black pepper; 2 cups olive oil ((or vegetable or canola)); 1 tbsp olive oil; 2 g arlic cloves (, finely minced); 1/4 cup onion or eschallots (, very finely chopped (Note 7)); 1/4 tsp red pepper flakes ((chilli flakes), optional); 1/4 tsp Italian mixed herbs ((Note 4)); 1/4 cup white wine (, anything (optional, Note 10)); 400 g / 14 oz tomato passata ((aka tomato puree) (Note 8)); 1/2 cup chicken stock/broth ((or water)); 1/4 tsp each salt and pepper; 10 basil leaves (, roughly chopped (sub pinch of dried - or omit)); 2 cups mozzarella cheese (, shredded (or enough slices to cover)); 3/4 cup parmesan (, finely grated (best to grate your own, Note 6)); 1 tbsp extra virgin olive oil; 5 basil leaves (, roughly chopped)

Recipe video above. Known as Chicken Parmesan in the US, the three key things that makes this the best Parmi you'll ever have in your life are: layers upon layers on seasoning, dry brining for the most juicy chicken ever, and extra crispy chicken. Because I'll never understand why you&#039

⏱️ 60 min 🔪 Prep: 20 min 🔥 Cook: 40 min 📊 Medium ⭐ 5.0 (186) 👁️ 1 views

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Foto: RecipeTin Eats

Ingredients

6 servings

3 chicken breasts (300g/10z each) (, halved horizontally to form 6 pieces (Note 2))
1 tsp salt (, cooking / kosher (or 3/4 tsp table salt, Note 3))
1/2 tsp black pepper
1/2 tsp Italian mixed herbs ((Note 4))
1/3 cup flour (, plain/all purpose)
2 eggs
1 g arlic clove (, minced using garlic press)
1/4 tsp each salt and pepper
1/4 tsp Italian mixed herbs ((Note 4))
1 1/2 cups panko breadcrumbs ((sub normal, Note 5))
1/2 cup parmesan (, finely grated (store bought sand-like is best) (Note 6))
1/2 tsp salt
1/4 tsp black pepper
2 cups olive oil ((or vegetable or canola))
1 tbsp olive oil
2 g arlic cloves (, finely minced)
1/4 cup onion or eschallots (, very finely chopped (Note 7))
1/4 tsp red pepper flakes ((chilli flakes), optional)
1/4 tsp Italian mixed herbs ((Note 4))
1/4 cup white wine (, anything (optional, Note 10))
400 g / 14 oz tomato passata ((aka tomato puree) (Note 8))
1/2 cup chicken stock/broth ((or water))
1/4 tsp each salt and pepper
10 basil leaves (, roughly chopped (sub pinch of dried - or omit))
2 cups mozzarella cheese (, shredded (or enough slices to cover))
3/4 cup parmesan (, finely grated (best to grate your own, Note 6))
1 tbsp extra virgin olive oil
5 basil leaves (, roughly chopped)

Steps

Sprinkle both sides of chicken with salt, pepper and Italian herbs. Refrigerate for 30 minutes.
Heat oil in a saucepan over medium heat. Add garlic and onion, cook for 3 minutes until onion is translucent.
Add red pepper flakes and herbs, stir for 15 seconds. Add wine, turn up heat and let it simmer rapidly until mostly evaporated and winey smell is gone.
Add tomato, chicken stock, salt and pepper. Cover, then simmer 10 minutes on low until thickened. Cover and keep warm.
Preheat oven to 180°C/350°F.
Crumbing set up: Spread flour out in a shallow bowl. Whisk Egg Dredge in a separate shallow bowl. Mix Crumbing ingredients in a third shallow bowl or pan.
Dredge & crumb: Press both sides of chicken into flour, then shake off excess. Coat in egg, letting excess drip off, then place in Crumbing, pressing to adhere.
Transfer to plate and repeat with remaining chicken.
Line a tray with paper towels and place rack on tray.
Heat 1.5 - 2cm / 2/3" oil in a skillet over medium high heat to 180°C/350°F (Note 9).
Carefully place 2 or 3 pieces of chicken in. Cook 2 minutes until underside is golden, then carefully turn and cook the other side for 1 1/2 minutes.
Transfer to rack, then repeat with remaining chicken. (Note 12 - oil clean and reuse)
Place chicken on a tray. Spoon 1/3 cup sauce over the chicken - cover around 80% of the chicken, leave the ends crispy.
Sprinkle sauce with basil, then mozzarella cheese (pile it on in mounds to use it all up), then sprinkle with parmesan. Drizzle oil over parmesan.
Bake 15 minutes until cheese is melted and there's a few brown spots - no longer, otherwise chicken will overcook.
Remove from oven, sprinkle with extra basil if desired. Serve immediately (with leftover Tomato Sauce, if you'd like!)

Nutrition Facts (per serving)

633 kkal

Protein 46g (42%)

Carbs 25g (23%)

Fat 38g (35%)

Macronutrients

Calories63332% DV

Protein46g92% DV

Carbs25g8% DV

Fat38g58% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients Rp 4.888

Per Serving Rp 815/serving

🏠 Save ~Rp 9.776 compared to buying!

📋 Price Breakdown (11% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
chicken breasts	3	-	-
salt	1 tsp	-	-
black pepper	0.5 tsp	-	-
Italian mixed herbs	0.5 tsp	-	-
flour	0.3333333333333333 cup	-	-
eggs	2	-	-
arlic clove	1 g	-	-
each salt and pepper	0.25 tsp	Rp 35.000/kg	Rp 44
Italian mixed herbs	0.25 tsp	-	-
panko breadcrumbs	0.5 cups	-	-
parmesan	0.5 cup	-	-
salt	0.5 tsp	-	-
black pepper	0.25 tsp	-	-
olive oil	2 cups	-	-
olive oil	1 tbsp	-	-
arlic cloves	2 g	-	-
onion or eschallots	0.25 cup	-	-
red pepper flakes	0.25 tsp	-	-
Italian mixed herbs	0.25 tsp	-	-
white wine	0.25 cup	-	-
/ 14 oz tomato passata	400 g	Rp 12.000/kg	Rp 4.800
chicken stock/broth	0.5 cup	-	-
each salt and pepper	0.25 tsp	Rp 35.000/kg	Rp 44
basil leaves	10	-	-
mozzarella cheese	2 cups	-	-
parmesan	0.75 cup	-	-
extra virgin olive oil	1 tbsp	-	-
basil leaves	5	-	-