Chef Bob Does it Again: Cheesy Chicken Parmigiana

Do not go to a restaurant for this classic Italian favorite. With just 30 minutes preparation time, this breaded chicken, cheese, tomatoes and herb dish can be on the table in less than an hour.   Please enjoy, as it only takes 30 minutes to prepare.  See bottom of the page for variations.  Comments welcome!  Buena Appétit!


Prep Time: 30 mins

Total Time: 55 mins

Servings: Makes four servings.



1/3 cup chopped onion

1 clove garlic, minced

1 tablespoon butter or margarine

1 14-1/2-ounce can diced tomatoes, undrained

1/2 teaspoon sugar

1/8 teaspoon salt

Dash black pepper

1/4 cup snipped fresh basil

4 skinless, boneless chicken breast halves (1 to 1-1/4 pounds)

1/3 cup seasoned fine dry bread crumbs

3 tablespoons grated Parmesan cheese

1/2 teaspoon dried oregano, crushed

1 beaten egg

2 tablespoons milk

3 tablespoons olive oil or cooking oil

1/4 cup shredded mozzarella cheese (1 ounce)

1 tablespoon grated Parmesan cheese

Enough pasta for 4 (I prefer Angel Hair for formal dinners, Linguini or spaghetti for a heartier meal, with a soup, salad, and of course Garlic Bread.


For sauce, in a medium saucepan cook onion and garlic in hot butter until onion is tender. Carefully stir in the undrained tomatoes, sugar, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes or to desired consistency, stirring occasionally. Stir in basil. Keep warm.

Meanwhile, with a meat mallet, pound each chicken breast half between two pieces of plastic wrap to 1/4-inch thickness.

In a shallow dish, stir together bread crumbs, the 3 tablespoons Parmesan cheese, and oregano. In another bowl stir together the egg and milk. Dip chicken breast halves in egg mixture, then in crumb mixture to coat. In a 12-inch skillet, cook chicken in hot oil over medium heat for 2 to 3 minutes on each side or until golden. Move the chicken to a serving platter.

Spoon the sauce over chicken. Top with shredded mozzarella and 1 tablespoon Parmesan cheese. Let stand about 2 minutes or until cheese melts.  This makes four servings.


Veal or Pork Parmigiana

Prepare as above, except substitute 1-pound boneless veal sirloin steak or boneless veal leg round steak, or boneless center cut pork chops cut 1/2-inch thick as for the chicken breast halves. Cut meat into four, serving-size pieces and pound to 1/4-inch thickness as above.


Creamy Tomato Chicken Parmigiana

Prepare as above, except after simmering the sauce for 10 minutes or to desired consistency, slowly add 3 tablespoons whipping cream, half-and-half, or light cream, stirring constantly. Cook and stir for 3 minutes more and then stir in the basil.


Seafood Parmigiana

Prepare as above, except after simmering the sauce for 10 minutes or to desired consistency, substituting any large white fish (cod, orange roughy, pollock, even lobster tails for the meat.  Don’t pound the lobstar as it will break up, just bread and fry at 350 till it is golden brown.  Drain these on a rack, not paper towls as the crust will get soggy.

Serving Suggestion: