Chicken Parmigiana with Ham
Ingredients
- • 4 item chicken breasts, boneless and skinless
- • 8 slices sliced ham
- • 120 g all-purpose flour
- • 3 item eggs
- • 200 g breadcrumbs
- • 100 g parmesan cheese, grated
- • 300 g mozzarella cheese, shredded
- • 500 ml marinara sauce
- • 120 ml olive oil
- • 2 tsp garlic powder
- • 2 tsp dried oregano
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
- • 8 leaves fresh basil leaves
Instructions
- 1
Preheat your oven to 200°C (400°F). Butterfly the chicken breasts first, then pound them to about 1cm (½ inch) thickness using a meat mallet or rolling pin between plastic wrap.
- 2
Set up three shallow dishes: flour in the first, beaten eggs in the second, and breadcrumbs mixed with parmesan cheese, garlic powder, and oregano in the third.
- 3
Season each chicken breast with salt and pepper on both sides. Dredge each piece in flour, shaking off excess, then dip in beaten egg, and finally coat thoroughly with the breadcrumb mixture.
- 4
Heat olive oil in a large skillet over medium-high heat. Once hot, fry the breaded chicken for 3-4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate.
- 5
Line a baking dish with baking paper. Place the fried chicken cutlets on top.
- 6
Layer 2 slices of ham over each chicken cutlet, then spoon marinara sauce over the top.
- 7
Sprinkle mozzarella cheese generously over each chicken cutlet, covering completely.
- 8
Bake for 15-20 minutes until the cheese is melted, bubbly, and slightly golden. The internal temperature of the chicken should reach 74°C (165°F).
- 9
Remove from oven and let rest for 5 minutes. Garnish with fresh basil leaves before serving.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This elevated chicken parmigiana adds a layer of savory ham for extra richness that takes the classic to new heights. Don't skip the fresh basil at the end - it brightens the whole dish and makes it restaurant-worthy."
