Chicken Parmigiana
Delicious Chicken Parmigiana recipe from Calgary Co-op! Thinly pounded chicken breasts breaded and baked to perfection with marinara and mozzarella. Perfect for a quick weeknight dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.calgarycoop.com.
Cooking tools:
- Meat tenderizer
- Cast iron skillet
- Saute pan
- Cooling rack
- Oven
- Mixing bowl
- Dish
- Whisk
- Baking sheet
- Parchment paper
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Pot
- Colander
- Spoon
- Paper towel
- Plate
- Serving platter
Ingredients
- 4 Maple Leaf RWA Boneless Skinless Chicken Breasts (pounded thin)
- 2 cups all-purpose flour
- 4 Founders & Farmers large eggs, beaten with 2 tbsp water
- 2 cups panko
- 2 tbsp Italian seasoning
- 1 cup vegetable oil
- 1 bag shredded mozzarelle
- 1 bottle Cal & Gary's marinara sauce
- 1 bunch basil (for garnish)
- 1 bunch asparagus
- 2 cloves garlic, chopped
- 2 tbsp Cal & Gary's olive oil
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