- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 740 kcal
Quick summary
“Chicken Parmigiana is one of the most established dishes in Brazilian kitchens, combining crispy breaded fillets with a generous layer of tomato sauce and gratin mozzarella. It is worth making for the assembly in a baking dish that welcomes the palate and delivers melted cheese with a crispy crust.”
What you need to know
- Empanamento clássico em três etapas passando o filé na farinha de trigo, ovos batidos e farinha de rosca fina
- Fritura em óleo quente em fogo médio até obter douramento uniforme dos filés sem ressecar a carne interna
- Montagem com molho de tomate na base e cobertura com muçarela fatiada assada a 180°C por 15 minutos até borbulhar
Ingredients
Main
- 4 chicken breast fillets
- 1 cup all-purpose flour
- 2 beaten eggs
- 1 cup of breadcrumbs
- 300g of sliced mozzarella cheese
- 2 cups of tomato sauce
- oil for frying
- salt and pepper to taste
Instructions
Principal
- Season the chicken fillets with salt and pepper.
- Bread the fillets by passing them through wheat flour, then beaten eggs, and finally, breadcrumbs.
- In a skillet, heat the oil over medium heat. Fry the fillets until golden on both sides.
- In a baking dish, place a layer of tomato sauce on the bottom.
- Arrange the fried fillets over the sauce and cover with the rest of the sauce and, then, place the slices of mozzarella cheese on top.
- Place in the oven and bake for approximately 15 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it rest for a few minutes before serving.
Chef's tips
- Tempere os filés de frango pelo menos 15 minutos antes do empanamento para que o sal e a pimenta penetrem as fibras da carne
- Pressione a farinha de rosca com firmeza sobre o filé com as mãos para que a casquinha não se solte durante a fritura no óleo
- Aqueça o molho de tomate antes de montar a assadeira para que o queijo muçarela derreta no forno em tempo menor
Variations
- Parmegiana no forno sem fritura pincelando azeite sobre os filés empanados e assando a 200°C antes de receber molho e queijo
- Parmegiana com manjericão acrescentando folhas frescas de manjericão italiano entre o molho e as fatias de muçarela
- Versão com crosta especial salpicando queijo parmesão ralado fino sobre a muçarela antes de levar ao forno para gratinar
Substitutions
- A farinha de rosca tradicional pode ser substituída por farinha panko japonesa para uma crosta ainda mais crocante e aerada
- O queijo muçarela fatiado pode ser substituído por queijo prato, provolone suave ralado ou muçarela de búfala
- O peito de frango pode ser substituído por filé-mignon bovino, bife de alcatra batido ou filés de lombo de porco
How to store
Store leftovers in a dish covered with plastic wrap or in a glass container in the refrigerator for up to 3 days. Reheat preferably in the electric or conventional oven at 180°C for 12 minutes to return heat without leaving the crust rubbery.
Can it be frozen?
To freeze, bread and fry the fillets, cool, and freeze open; then pack in plastic bags for up to 60 days. Do not freeze the parmigiana already assembled with sauce and cheese, as the crust loses texture and absorbs water when thawing.
What to serve with
Accompany obligatorily with well-fluffed white rice and crispy french fries or artisanal potato sticks. A green leaf salad with hearts of palm and tomato slices cuts the fat of the cheese and brings perfect freshness.
Frequently asked questions
Can the chicken burn on the outside and stay raw on the inside?
Avoid very thick fillets; lightly beat the fillets with a meat mallet to standardize the thickness to about 1 centimeter before breading.
Is it possible to make parmigiana in the air fryer?
Yes, bake the breaded fillets in the air fryer at 200°C for 15 minutes and transfer to a baking dish with sauce and mozzarella to gratin in the oven.
How to ensure the breading doesn't fall off during frying?
Coat first in flour removing excess, then in beaten egg and press well into breadcrumbs, ensuring the oil is at the right temperature.
Can I use ready-made tomato sauce from a sachet?
Yes, but sautéing the store-bought sauce with a clove of garlic and a drizzle of olive oil for 5 minutes substantially improves the flavor and reduces acidity.
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