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CHICKEN PARMIGIANA – VIDEO RECIPE

P
By Paul
· Updated recently · — min read · Leave a comment

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Ingredients:

Crumbed Chicken:

1 Chicken breast cut in half
1 egg
1/2 cup milk
1 cup breadcrumbs
1 TBLS parmesan cheese
salt and pepper for seasoning

Sauce:

1 can of diced tomatoes
1 TBLS of garlic paste
1 TBLS of tomato paste
2 TBLS of chopped basil
salt and pepper to season

2 Chedder cheese slices
2 rindless bacon slices

Rocket salad if desired
Video Rating: 4 / 5

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Paul

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Home cook from Europe. Collected and tested recipes from cuisines around the world — in a regular kitchen, no professional gear.

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13 responses to “CHICKEN PARMIGIANA – VIDEO RECIPE”

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  1. melizmoto

    @robjnixon what kind of bacon do you use? I’m in the US & our bacon doesn’t
    look like that. Is it canadian bacon or is it a different cut of pork?

    Reply
  2. Nicko’s Kitchen

    Thanks for the feedback, upcoming vids will have more of the ingrediants. I
    get grated parmesan fresh from my local supplier, he grates it up for me
    from a block of parmesan. But you can use any type, whatever you have lying
    around,

    Reply
  3. djsolstice

    Wash some bowls ya lazy bastard…. Three tubs,ppppph do your chores!

    Reply
  4. Secretluver01

    Hehe “bazzle”

    Reply
  5. OREJEL1999

    what type of breadcrumbs

    Reply
  6. nautybebo

    omg..i always wanted to learn how to make this!!..finally i got the
    recipe..Thanks to u Nicko!

    Reply
  7. Nicko’s Kitchen

    thanks mate, glad you liked it 🙂

    Reply
  8. DrGarry4145

    who in hell would dislike this vid? theres nothing wrong with it. Atleast
    he can be assed to help u with something u selfish bums………

    Reply
  9. Nicko’s Kitchen

    cheers buffalo, let me know how you go with it!

    Reply
  10. Malcolm Nichols

    @TheShinema Same here!

    Reply
  11. Peter Pasieka

    This is real good stuff, especially for the novice. Have you considered
    making some of your new stuff to be this detailed as this episode? If not,
    maybe you should. 

    Reply
  12. Alex Dodds

    Here in the UK we have the chicken and pork parmos originated in
    Middlesbrough. Only difference is that bechamel white sauce is used instead
    of tomato.

    Reply
  13. Martin L. Lazarine, Jr.

    I could eat chicken cutlet parmigiana for breakfast, lunch, and dinner for
    the rest of my life and never get tired of it.
    Martin L. Lazarine, Jr.

    Reply