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I deserve a night off and the best comfort food after a long week! And nothing will beat my all-time favourite Chicken Parmigiana. Juicy chicken with loads of melty cheese served with a bottle of wine. My kind of relaxation after a tiring week! Do not be timid to pamper yourself, you deserve it!


1/2 c. vegetable oil

2 eggs, beaten

2 boneless, skinless chicken breasts

2 cloves garlic, minced

3 c. tomato sauce

1 c. onion, chopped

1 sprig basil

1 c. Italian breadcrumbs

4 oz. mozzarella cheese, sliced into coins

1/2 c. Parmesan cheese, freshly grated

4 oz. mozzarella cheese

200 grams (about 1/2 lbs) thin linguine, cooked

1 c. Italian breadcrumbs

Salt and pepper

1/4 g. fresh parsley, chopped

How to make Chicken Parmigiana


Step 1: Into about 1/3-inch thickness, pound the chicken and season with salt and pepper.

Step 2: In the beaten eggs, dip the chicken and roll into the breadcrumbs.

Step 3: In a large oven-safe skillet, heat the oil. Add the chicken to the hot oil and cook until both sides are browned. When done, set the chicken aside.

Step 4: Prepare the oven. Preheat it to 350 degrees F.

Step 5: Discard the excess grease from the pan, leaving only a teaspoon in the pan. Then, add the chopped onion and garlic and saute until slightly clear. Now, whisk in the tomato sauce, add a sprig of basil, then simmer for about 10 minutes. Remove and discard the basil.

Step 6: In the sauce, nestle the chicken and sprinkle over the Parmesan. On top of each chicken, add the mozzarella. Place in the preheated oven and bake for about 15 minutes or until the cheese has melted and browned.

Step 7: Remove from the oven when done and serve the chicken Parmigiana with linguine garnished with some parsley. Enjoy!


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