Alex Wong is a chef-in-the-making, and for his final exam in the course Global and International Foods he decided to make a favourite with most Canadians.
Chicken parmigiana is claimed by both Campania and Sicily. While the use of the term "parmigiana" usually means "from Parma," this particular dish is not part of the cuisine of Parma and rather take its name from the cheese Parmigiano Reggiano, although some recipes use mozzarella.
There are many variations popular around the world where Italians have settled. They include veal, chicken and eggplant dipped in a mixture of beaten eggs, breaded, shallow-fried and topped with a marinara sauce and cheese. It is then usually baked until the cheese is bubbly and brown.
Here is Alex's version.
Per person use:
55 g (1/2 cup) seasoned flour
1 egg lightly beaten
55 g (1/2 cup) panko bread crumbs
42 g (3 tbsp) grated Parmesan cheese per chicken breast
1 skinless, boneless chicken breast
300 ml (11/4 cups) tomato sauce. Use a good quality bottled sauce or make your own
Pre-heat oven to 175 C (350 F) and lightly grease a medium sheet pan.
Place flour, egg and panko each in three separate bowls.
Place chicken in the flour, then the egg, and then finally the panko.
Bake the chicken on the sheet pan for about 30 minutes.
Pour the tomato sauce on the chicken as well as the parmesan cheese on top and then bake for another 10 minutes.
Serve with crusty bread and a glass of Chianti.