Mediterranean twist on the classic Chicken Parmigiana recipe
This Mediterranean twist on the classic Chicken Parmigiana recipe brings together the rich flavors of the Mediterranean with the beloved Italian-American dish. Juicy chicken cutlets are breaded with a flavorful mix of Parmesan cheese and herbs, then fried to golden perfection. They are then baked with tangy marinara sauce, briny Kalamata olives, and sweet sun-dried tomatoes, all topped with gooey melted mozzarella cheese. Garnished with fresh basil, this dish offers a delightful fusion of Mediterranean and Italian cuisine, perfect for a satisfying and unique meal.
INGREDIENTS:
2 large boneless, skinless chicken breasts
Salt and pepper to taste
1 cup flour
2 eggs, beaten
1 cup breadcrumbs
1 cup grated Parmesan cheese
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 cup olive oil (for frying)
2 cups marinara sauce
1/2 cup Kalamata olives, pitted and sliced
1/2 cup sun-dried tomatoes, chopped
1 cup shredded mozzarella cheese
Fresh basil leaves for garnish
INSTRUCTIONS:
1. Prepare the Chicken:
Preheat the oven to 375°F (190°C).
Slice each chicken breast in half horizontally to create thinner cutlets. Pound each cutlet lightly to ensure even thickness.
Season the chicken with salt and pepper on both sides.
2. Coating the Chicken:
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, Parmesan cheese, oregano, basil, garlic powder, and paprika.
Dredge each chicken cutlet in flour, shaking off any excess. Dip into the beaten eggs, then coat evenly with the breadcrumb mixture.
3. Frying the Chicken:
Heat olive oil in a large skillet over medium-high heat.
Fry the breaded chicken cutlets until golden brown and cooked through, about 3-4 minutes per side. Remove and drain on paper towels.
4. Assembling the Dish:
Spread a thin layer of marinara sauce on the bottom of a baking dish.
Place the fried chicken cutlets on top of the sauce.
Spoon more marinara sauce over each cutlet.
Sprinkle sliced Kalamata olives and chopped sun-dried tomatoes over the sauce.
Top with shredded mozzarella cheese.
5. Baking:
Bake in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly.
6. Serving:
Garnish with fresh basil leaves before serving.
Serve hot, alongside pasta, a green salad, or your favorite Mediterranean side dish.
Enjoy your Mediterranean-style Chicken Parmigiana!