Chicken Parmigiana (Frango à Parmegiana)

View Comments


It might be surprising for most people, but Chicken Parmigiana is a well beloved recipe in Brazil! Just like most Brazilian dishes, it is usually served with rice and beans on the side (I guarantee it goes perfectly fine with rice and beans). In this recipe, I make a more traditional move and serve it over linguini. Delicious!!! My husband said it was the best Chicken Parmigiana he has ever had; and he is picky since I turned him into a culinary “critic”. The addition of ham and good quality cheeses (I used a mixture of half mozzarella and half Fontina) also made my version of Chicken Parmigiana extra flavorful. And just in case you were wondering: yes, it is Brazilian comfort food and I especially enjoy it right now, since I am pregnant! Your family will love this one!

Serves 4



On a working surface, season chicken fillets with salt and pepper. Combine bread crumbs and Panko in a plate. Dip fillets into egg, and then dredge in the bread crumbs mixture, letting excess drip off.

Place 2 tablespoons olive oil on a large skillet set over medium-high heat. When oil starts to shimmer, fry chicken fillets 2 minutes per side, until golden brown. Remove from heat and transfer fillets to a baking dish.

Preheat oven to 400 degrees F.

Add remaining olive oil to the same pan. Add the onions and cook over moderate heat until soft, 3 to 4 minutes, stirring occasionally. Add garlic and cook for an additional minute. Reduce heat to medium and add the tomatoes. Cook, stirring occasionally, until tomatoes are soft, 10 to 12 minutes. Remove from heat and season with salt and pepper. Fold in basil.

Top chicken breasts with tomato sauce, ham, shredded cheese, and parmesan. Bake until chicken is cooked through and cheeses have melted, 7 to 10 minutes. Remove from oven and serve over a bed of linguini. Garnish with more basil, if you wish.


Share this post