Northern Italy meets southern Italy in this secondo piatto dish. However, the oven baked chicken fillet in a Parmesan crust did not originate in Italy at all, but in New York. Italian immigrants brought their diverse cooking traditions with them. And many a new recipe travelled back to the former homeland.

Little Italy

The first emigration wave began after the unification of Italy in 1861. Hundreds of thousands of Italians, mostly from the poorer south, left their country in the decades that followed. Hopes for a better economic future took many to the Lower East Side of Manhattan. Sicilians, Neapolitans and families from Calabria, as well as Genoese, Milanese and other northern Italians, shaped the streets of "Little Italy" with their respective dialects, customs and special dishes. A walk through the neighbourhood was like a trip through Italy.

Fusion cuisine

New York is considered a melting pot of nations and cultures. The cuisine in Little Italy was no exception. It was here that oven baked chicken fillet in a Parmesan crust was first served: influences from Milan – breaded cutlets – met the Neapolitan penchant for topping more than just pizza bread with tomato sauce and cheese. The recipe was a hit. Soon, it was being used to top sandwiches or hearty pies outside of Little Italy. And Italian restaurants began organising competitions for the perfect Parmesan-crusted chicken fillet.

Crispy Chicken Fillet in Parmesan Crust: A Flavorful Twist on Dinner

Elevate your dinner table with chicken fillet in a crispy Parmesan crust, a dish that combines simplicity and indulgence. Tender chicken fillets are coated in a golden, cheesy crust made from Parmesan, breadcrumbs, and a medley of Italian herbs, then pan-fried or baked to perfection. The result? A mouthwatering meal that’s crunchy on the outside, juicy on the inside, and bursting with flavor. Perfect for weeknight dinners or special occasions, this recipe is a guaranteed crowd-pleaser.

📖 Recipe

Chicken fillet in Parmesan crust

Northern Italy meets southern Italy in this secondo piatto dish

[en]5 from 4 votes[/en][de]5 von 4 Bewertungen[/de][it]5 da 4 voti[/it]

Prep Time 10

Cook Time 20

Total Time 30

Course Main Course, main dish, meat

Cuisine Italy

Servings servings

Calories 430 kcal

Ingredients

Tomato sauce

200 g tomato sauce
olive oil
1 garlic clove
½ onion

Chicken

4 chicken fillets, thinly sliced
2 tablespoon flour
2 eggs
salt
200 g Parmesan, grated
oil, for frying

Additionally

50 g Provola cheese

Instructions

For the tomato sauce, peel the garlic and finely chop the onion. Fry the garlic and onion in plenty of olive oil until golden brown. Add the tomato sauce, stir gently and simmer until chicken is cooked. Pre-heat the oven to 180° C.
For the breaded chicken, put the flour, eggs and Parmesan on three different plates. Add a little salt to the eggs and beat them with a fork. Turn the fillets first in the flour, then in the eggs and finally in the Parmesan. Fry the fillets in hot oil until golden brown on both sides. Then dab off any excess fat with kitchen paper.
Place the fillets in an ovenproof dish. Cover with the tomato sauce and slices of Provola cheese and bake in a hot oven for about 10 minutes until the cheese has melted.

Nutrition

Calories: 430 kcalCarbohydrates: 9 gProtein: 48 gFat: 22 gSaturated Fat: 12 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 6 gCholesterol: 201 mgSodium: 1305 mgPotassium: 706 mgFiber: 1 gSugar: 3 gVitamin A: 834 IUVitamin C: 6 mgCalcium: 645 mgIron: 2 mg

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I Want to Hear From You!

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