30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Copycat Olive Garden Chicken Parmigiana
Copycat Olive Garden Chicken Parmigiana
Copycat Olive Garden Chicken Parmigiana
⏱1h 45m
👥4
🔥800 cal
Hard
🍽️Italian
A gourmet take on the classic, utilizing San Marzano tomatoes, fresh buffalo mozzarella, and a homemade breadcrumb blend. This version focuses on quality ingredients and refined techniques.
A gourmet take on the classic, utilizing San Marzano tomatoes, fresh buffalo mozzarella, and a homemade breadcrumb blend. This version focuses on quality ingredients and refined techniques.
Prepare Homemade Breadcrumbs: Pulse Sourdough bread in a food processor until finely ground. Combine with Parmesan cheese, Fresh parsley, and Garlic powder. Set aside.
Prepare the Sauce: Crush San Marzano tomatoes by hand. Heat Extra virgin olive oil in a saucepan over medium heat. Add Garlic and cook until fragrant, about 30 seconds. Stir in crushed tomatoes, Dried oregano, Sea salt, and Black pepper. Bring to a simmer and cook for 45 minutes, stirring occasionally. Stir in Fresh basil during the last 5 minutes of cooking.
Prepare the Chicken: Pound Chicken breasts to 1/2 inch thickness. In a shallow dish, combine 00 Flour and Sea salt. In another dish, whisk Eggs. In a third dish, use Homemade breadcrumbs.
Dredge each Chicken breast in Flour, then dip in Egg, and finally coat with Breadcrumbs, pressing to adhere.
Heat 1/4 inch of oil in a large skillet over medium-high heat. Cook Chicken breasts for 3-4 minutes per side, or until golden brown and cooked through.
Place cooked Chicken breasts in a baking dish. Top each breast with Sauce, then arrange Buffalo mozzarella slices over the sauce, and sprinkle with Parmigiano-Reggiano cheese.
Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until cheese is melted and bubbly.
Ingredients
4
44Chicken breasts-air-chilled, organic
1 cup120 g00 Flour
22Large eggs-pasture raised
1 cup100 gHomemade breadcrumbs (see instructions)
28 oz794 gSan Marzano tomatoes-whole, peeled
4 cloves12 gGarlic-minced
2 tbsp30 mLExtra virgin olive oil
1/4 cup30 gFresh basil-chiffonade
1 tsp5 mLDried oregano
1/2 tsp2.5 mLSea salt
1/4 tsp1.25 mLBlack pepper-freshly ground
8 oz227 gBuffalo mozzarella-fresh, sliced
1/4 cup30 gParmigiano-Reggiano-grated
4 slices4Sourdough bread-crust removed
1/4 cup30 gParmesan cheese-grated
1 tbsp15 mLFresh parsley-chopped
1 tsp5 mLGarlic powder
Equipment
Large skillet
Saucepan
Baking dish
Shallow dishes
Whisk
Meat mallet
Food processor
Instructions
Prepare Homemade Breadcrumbs: Pulse Sourdough bread in a food processor until finely ground. Combine with Parmesan cheese, Fresh parsley, and Garlic powder. Set aside.
Prepare the Sauce: Crush San Marzano tomatoes by hand. Heat Extra virgin olive oil in a saucepan over medium heat. Add Garlic and cook until fragrant, about 30 seconds. Stir in crushed tomatoes, Dried oregano, Sea salt, and Black pepper. Bring to a simmer and cook for 45 minutes, stirring occasionally. Stir in Fresh basil during the last 5 minutes of cooking.
Prepare the Chicken: Pound Chicken breasts to 1/2 inch thickness. In a shallow dish, combine 00 Flour and Sea salt. In another dish, whisk Eggs. In a third dish, use Homemade breadcrumbs.
Dredge each Chicken breast in Flour, then dip in Egg, and finally coat with Breadcrumbs, pressing to adhere.
Heat 1/4 inch of oil in a large skillet over medium-high heat. Cook Chicken breasts for 3-4 minutes per side, or until golden brown and cooked through.
Place cooked Chicken breasts in a baking dish. Top each breast with Sauce, then arrange Buffalo mozzarella slices over the sauce, and sprinkle with Parmigiano-Reggiano cheese.
Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until cheese is melted and bubbly.
Comments