Chicken Parmigiano
  • Cooking Time: 40
  • Servings: 3-4
  • 3-4 boneless, skinless chicken breasts, cleaned.
  • Sea salt
  • Flour
  • 3 eggs
  • 1/4 cup seasoned bread crumbs
  • Ragu (meat sauce)
  • 1 tsp for each breast Parmigiano-Reggiano
  • Shredded mozzarella
  1. Preheat the oven to 350 degrees.
  2. Clean, rinse and pat-dry the chicken breasts.
  3. Sprinkle a pinch of sea salt on each breast.
  4. Coat each one in flour, then eggs and finally in bread crumbs, press crumbs in.
  5. Place the chicken in a baking dish.
  6. Spoon sauce over each breast to cover.
  7. Spoon on the parmigiano-reggiano.
  8. Sprinkle with mozzarella to cover.
  9. Bake for at least 40 minutes.
  10. Going longer will leave a firmer, crispier cheese crust.
I like the taste of sauce made with wine, so I always use my own ragu - usually leftover sauce from the day before - to make this dish. I use parmigiano-reggiano and sea salt instead of plain old parmesan and salt because their flavors are so strong. This dish goes great with a garlic pasta. Good stuff. When I cook anything with ragu, I always have Elmo Pio Chianti on the table with a loaf of crusty bread. Good stuff.