Classic Italian-Style Chicken Parmigiana

Name: Classic Italian-Style Chicken Parmigiana
Ingredients: chicken breasts; 7 PL breadcrumbs; 3 PL pecorino cheese; flour; buffalo mozzarella; burrata cheese; 1 egg; lemon juice; parsley; 2 strúčiky garlic; basil; 3 PL extra virgin olive oil; tomato sauce; salt; pepper; oil for frying

#chicken breasts#parmigiana#burrata#mozzarella#Italian cuisine

Tender chicken cutlets coated in a savory pecorino breadcrumb crust, fried to golden perfection, then topped with rich tomato sauce and creamy buffalo mozzarella or burrata. Finished under the broiler for a melty, flavorful finish, this dish captures authentic Italian flavors in every bite.

Ingredients extracted via AI

chicken breasts7 PL breadcrumbs3 PL pecorino cheeseflourbuffalo mozzarellaburrata cheese1 egglemon juiceparsley2 strúčiky garlicbasil3 PL extra virgin olive oiltomato saucesaltpepperoil for frying

Procedure generated via AI

Slice the chicken breasts into three to four pieces, depending on their size.
Pound the chicken slices with a meat mallet until thin to ensure quicker and more flavorful cooking.
Prepare the tomato sauce by warming 3 to 4 tablespoons of extra virgin olive oil over medium-low heat. Add two minced garlic cloves and gently sauté until aromatic, taking care not to burn the garlic.
Stir in high-quality homemade or store-bought tomato passata.
Add torn fresh basil leaves by hand and let the sauce simmer gently over medium-low heat for about 20 minutes.
In a bowl, mix one egg with a splash of lemon juice to reduce any eggy smell.
Create a breading mix by combining breadcrumbs, three tablespoons of grated pecorino cheese, and a bit of chopped parsley.
Dredge each chicken slice in flour, making sure each piece is fully coated on all sides and edges.
Shake off excess flour, then dip the slices into the egg mixture, coating thoroughly on all sides before letting the excess drip off.
Press the chicken slices into the breadcrumb and pecorino mixture, ensuring an even coating on every side.