Chicken Parmesan | Recipes of Italy
     
                   

                                     
                                 
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 Chicken Parmesan
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  Rating:        
Category: Meat, Italian-American
Servings: 6 - 8
Total time: 1 hr 30 min
Level: Easy
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An authentic Italian recipe from our kitchen to yours. Buon Appetito!

Ingredients

- 1 recipe Chicken Cutlets

- 28 ounces tomato puree or tomato sauce

- 1/2 medium onion, peeled and minced

- 3 cloves garlic, peeled and minced

- 8 basil leaves

- 1/3 cup extra virgin olive oil

- 8 ounce ball fresh mozzarella

- 1/4 cup Parmigiano Reggiano cheese, grated + more for serving

- Salt and pepper

Directions

1.  Preheat oven to 500 degrees. If you have premade the chicken cutlets ahead of time, remove them from the refrigerator to reach room temperature.

2.  In a sauce pan over medium high heat, add the olive oil and 1/2 cup of water along with the minced garlic and onions. Simmer and saute the ingredients until the onion begins to turn translucent.

3.  Add the tomato puree to the pan as well as the basil leaves. Fill the empty container of tomato puree half full with water. Add the water to the pan and stir well to combine all ingredients.

 

 

 

4.  Bring the sauce to a quick simmer, lower the heat to medium, cover the saucepan and simmer the sauce for 10 - 12 minutes, stirring occassionally.

5.  After simmering the sauce, taste it and add salt and pepper as desired. If the sauce is too thin, remove the lid, raise the heat to medium high and simmer the sauce until it has reduced to your desired consistency. If the sauce is too thick, add small amounts of water until you reach your desired consistency.

6.  Once the sauce has reached your desired consistency, remove the pan from the heat.

7.  Slice the mozzarella into 6 - 8 slices (1 slice per cutlet).

8.  In an oven safe baking dish, add 2 - 3 generous spoonfuls of the tomato sauce to the bottom of the dish. Spread it around so that it evenly covers the bottom of the dish.

9.  Lay the chicken cutlets in the dish. If they overlap each other a little, that is fine.

10.  Pour the tomato sauce over the cutlets. You can use as much or as little of the sauce as you like. If there is sauce left over you can serve it on the side or refrigerate or freeze it for another use at a later time.

11.  Place a slice of the mozzarella over each of the cutlets and sprinkle the Parmigiano evenly over the dish.

12.  Place the dish on the center rack in the oven and bake for 10 - 12 minutes or until the sauce is bubbly and the cheese has melted and is beginning to brown.

13.  Remove the dish from the oven and allow to cool for 5 - 10 minutes prior to serving. Serve with extra grated Parmigiano cheese.