• 2 whole chicken breasts, split and pounded 1" thick
  • 1 egg
  • 1 tablespoon milk
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon finely-chopped onion
  • cup panko or fine dry bread crumbs
  • 3 tablespoons grated parmesan cheese
  • cup olive oil
  • 1 cup tomato sauce (8-oz can)
  • cup water
  • ¼ cup red wine
  • lb. Scamorza or Monterey Jack cheese, sliced thin


Beat the egg, milk, salt, pepper and onion together in a small bowl, and mix the bread crumbs and parmesan together in a large bowl or plate. Heat the olive oil in a 12" oven-proof skillet.

Coat the chicken breasts in the egg mixture, then coat with the bread crumb mixture, pressing it in. Drop in the hot oil and saute 4 minutes per side until the coating browns. Remove the pan from the heat, and cover the chicken with slices of the cheese.

Mix the tomato sauce, water and wine together, and carefully pour into the skillet around the chicken, not over it, until the fluid level is up to the top of the breasts without covering it. Bake in a 350°F oven for 15-20 minutes. Serve with sauce around the chicken and a parsley garnish.

MacGourmet downloadChicken Parmigiana. To import, drag image to your MacGourmet recipe box.