Chicken Parmigiana – Pollo alla parmigiana

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Table of contents:

• Authentic Chicken Parmigiana – Pollo alla Parmigiana Recipe
  • Ingredients
  • Equipment
  • Step-by-Step Instructions
• Cooking Notes:
• Pollo alla Parmigiana (Chicken Parmesan): Background & Origin
• Serving Suggestions
• What sauce is used to make Chicken Parmigiana
• Why Pollo alla Parmigiana Is Considered Italian-American
• Nutrition Facts (Approx. per Serving)
• FAQs – Chicken Parmigiana

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Authentic Chicken Parmigiana – Pollo alla Parmigiana Recipe

Ingredients

For the Chicken

• 4 chicken breasts, butterflied and pounded to ½-inch thickness
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1½ cups breadcrumbs
• ½ cup grated Parmigiano Reggiano DOP 18 months
• Salt and black pepper
• Olive oil for shallow frying

For the Tomato Sauce

• Extra Virgin Olive Oil
• 2 garlic cloves, minced
• 1 can (14–15 oz) crushed Tomatoes OR 1½ cups passata
• 6–8 fresh basil leaves, torn
• Salt and pepper to taste
• Pinch of sugar (optional)

For the Cheese Topings

• 8 oz fresh Mozzarella, sliced, OR 1½ cups shredded low-moisture mozzarella
• ½ cup Freshly grated Parmigiano-Reggiano
  

Equipment

• Wooden Cutting Board
• Box Grater
• Ladle
• Chef Knife
• Cooking tongs
• 12-Inch Stainless Steel Frying Pan
• Baking Tray

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Step-by-Step Instructions

Step 1 – Prepare the Tomato Sauce

• Heat olive oil in a saucepan over medium heat.
• Add garlic and sauté until fragrant (about 30 seconds).
• Add crushed tomatoes or passata.
• Season with salt, pepper, and a small pinch of sugar if the tomatoes are acidic.
• Simmer for 10–15 minutes until slightly thickened.
• Stir in basil and remove from heat.

Step 2 – Prepare the Chicken

• Butterfly and flatten: Slice chicken breasts horizontally and then pound until even thickness.
• Season: Salt and pepper both sides.
• Set up a dredging station:
  • Plate 1: Flour
    Bowl 2: Beaten eggs
  • Plate 3: Breadcrumbs mixed with grated Parmigiano-Reggiano
• Coat chicken:
  • Dredge in flour
  • Dip in egg
  • Press into breadcrumb-Parmesan mixture
• Heat olive oil in a skillet over medium-high heat.
• Fry chicken 3–4 minutes per side until golden (it will finish cooking in the oven).
• Transfer to paper towels.

Step 3 – Assemble the Dish

• Preheat oven to 400°F (200°C).
• Spread a thin layer of tomato sauce in a baking dish.
• Place the fried chicken cutlets on top.
• Spoon more sauce over each piece (don’t drown them).
• Add mozzarella slices.
• Sprinkle with Parmigiano-Reggiano.

Step 4 – Bake

Garnish with fresh basil leaves if desired.

Bake uncovered for 15–20 minutes or until cheese is bubbling and lightly golden.

Let rest for 5 minutes before serving.

Cooking Notes:

• Chicken – We used chicken breast meat for this recipe, however, it works well with boneless skinless chicken thighs too. 
• Salt – Use a fine grain salt for this measure and be careful not to make the dish too salty. Add a small amount of seasoning gradually throughout the cooking process.
• Mixed Italian Herbs – Feel free to use an Italian herb mix if you prefer. It’s usually a mix of dried sage, basil, oregano, and thyme. Rosemary is also a great option.

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Pollo alla Parmigiana (Chicken Parmesan): Background & Origin

Pollo alla Parmigiana, known internationally as Chicken Parmesan or Chicken Parmigiana, is a dish with Italian-American roots. 

While its flavors draw inspiration from classic Italian melanzane alla parmigiana (eggplant Parmesan) and cotoletta alla Milanese (breaded cutlets), the combination of breaded chicken, tomato sauce, and melted cheese was refined and popularized by Italian immigrants in the United States in the early 20th century. 

Modern Interpretation

Nowadays in Italy, you’ll rarely find Pollo alla Parmigiana as a traditional regional dish. Instead, it’s considered an Italian-American comfort classic—rich, hearty, and deeply satisfying. The dish typically features breaded chicken cutlets topped with tomato sauce, mozzarella, and Parmesan cheese, then baked to golden perfection. 

It’s a dish that has transcended many borders, and Chicken Parmigiana is a pub classic in Australia of all places (abbreviated to ‘chicken parma’). The dishes popularity is likely with thanks to Australia’s strong Italian migrant population, and of course, because the dish is just so darn good!

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Serving Suggestions

Pollo alla Parmigiana pairs wonderfully with:

• Spaghetti or linguine
• A simple green salad
• Steamed greens
• Garlic bread
• Roasted vegetables
• Polenta or risotto (for an Italian twist)

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More Italian-American Recipes We Love

• 30‑Minute Creamy Chicken Pasta
• One Pot Italian Chicken Thighs Recipe
• Creamy Garlic Chicken with Leek and Parmesan
• Chicken Tagliatelle Pasta With Sun‑Dried Tomatoes

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What sauce is used to make Chicken Parmigiana

Passata – Passata (often labeled passata di pomodoro) is a strained, uncooked tomato puree commonly used in Italian cooking. It is made from ripe, fresh tomatoes that are blended and strained to remove seeds and skin. Passata has a smooth, velvety texture—thicker than tomato juice but thinner than tomato paste.

How It Differs From Other Tomato Products

Product	Texture	Cooked?	Contains Seeds/Skin?	Flavor
Passata	Smooth	No	No	Fresh, bright
Crushed tomatoes	Chunky	Yes	Sometimes	Rich, slightly cooked
Tomato sauce	Smooth	Yes	No	Seasoned, cooked
Tomato paste	Very thick	Cooked & reduced	No	Intense, concentrated

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More Italian Sauces:

• Napoletana Sauce | Easy Italian Napoli Tomato Sauce Recipe
• Marinara Sauce – Easy Gluten-Free Homemade Tomato Sauce Recipe
• Homemade Spaghetti Sauce Recipe – Spaghetti alla Puttanesca

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Why Pollo alla Parmigiana Is Considered Italian-American

Pollo alla Parmigiana is widely recognized as an Italian-American creation, even though its roots trace back to traditional Italian dishes. In Italy, dishes like melanzane alla parmigiana (eggplant Parmesan) and cotoletta alla Milanese (breaded veal cutlet) inspired early Italian immigrants to develop a new, heartier variation using chicken—a more affordable and readily available ingredient in the United States. 

As immigrants adapted their cooking to American ingredients, portion sizes, and dining customs, this flavorful combination of breaded chicken, tomato sauce, and melted cheese evolved.

While the flavors remain deeply Italian, the technique, presentation, and scale of Pollo alla Parmigiana reflect the Italian-American experience: generous portions, rich layers, and a fusion of Old World tradition with New World abundance. 

Today, Pollo alla Parmigiana stands as a beloved classic in Italian-American cuisine and a staple in pizzerias, trattorias, and home kitchens across the country, and furthermore worldwide.

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Nutrition Facts (Approx. per Serving)

Values vary based on ingredients, frying oil absorption, and portion size.

Nutrient	Amount
Calories	~650–750 kcal
Protein	50–60 g
Carbohydrates	35–45 g
Fat	30–40 g
Saturated Fat	10–14 g
Fiber	2–4 g
Sugar	5–8 g
Sodium	900–1200 mg

This is a rich dish, but balanced with lean chicken and tomato sauce. Using baked (not fried) chicken can reduce calories and fat if preferred.

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FAQs – Chicken Parmigiana

What is Chicken Parmigiana?

Chicken Parmigiana (also called Chicken Parmesan or Pollo alla Parmigiana) is an Italian-American comfort food dish made with breaded chicken cutlets, tomato sauce, mozzarella, and Parmesan cheese, baked until bubbly and golden.

Is Chicken Parmigiana an authentic Italian dish?

Chicken Parmigiana is considered Italian-American rather than traditionally Italian. It was inspired by Italian dishes like melanzane alla parmigiana (eggplant Parmesan) and cotoletta alla Milanese, then adapted by Italian immigrants in the United States using chicken.

What sauce is best for Chicken Parmigiana?

A simple tomato sauce made from passata or crushed tomatoes is ideal. Passata gives a smooth, fresh tomato flavor, while crushed tomatoes create a slightly chunkier, richer sauce.

Can I make Chicken Parmigiana ahead of time?

Yes. You can prepare and bread the chicken, make the sauce, and assemble the dish ahead of time. Store it covered in the refrigerator for up to 24 hours, then bake just before serving.

Can Chicken Parmigiana be baked instead of fried?

Yes. For a lighter version, you can bake the breaded chicken at 400°F (200°C) until golden, then top with sauce and cheese and bake again until melted. This reduces oil and calories.

What cheese is best for Chicken Parmigiana?

Mozzarella and Parmigiano-Reggiano are the classic choices. Fresh mozzarella melts beautifully, while low-moisture mozzarella gives a more traditional stretchy texture.

What should I serve with Chicken Parmigiana?

Chicken Parmigiana pairs well with pasta, a simple green salad, steamed greens, garlic bread, roasted vegetables, or even polenta or risotto for an Italian twist.

Can I use chicken thighs instead of chicken breasts?

Yes. Boneless, skinless chicken thighs work very well and stay especially juicy, though chicken breasts are more traditional.

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