3 Delicious Ways to Make Chicken or Veal Parmigiana: Slow Cooker, Instant Pot, and Air Fryer

Name: Parmigiana
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6
Cuisine: Australian Cuisine
Ingredients: 2 large aubergines; 2 cans of peeled tomatoes; 4 cloves of garlic; 2 cups of grated parmesan cheese; 2 cups of grated mozzarella cheese; 1/2 cup of olive oil; 1/4 cup of fresh basil leaves; Salt; Pepper

Slow Cooker Chicken Parmigiana: Juicy, Tender Cutlets with a Crispy, Golden Cheese Topping

Use the slow cooker to cook the chicken or veal cutlets on "Low" for 3-4 hours. This will ensure the meat stays juicy and tender. Once the cooking is done, top with marinara sauce and mozzarella, then transfer the entire dish to the oven for 10-15 minutes to melt the cheese and brown the top.

Instant Pot Chicken Parmigiana: Quick and Flavorful with Perfectly Melted Cheese

Use the "Saute" function to brown your chicken or veal cutlets, then add marinara sauce and switch to "Pressure Cook" for 10 minutes. Top with cheese and switch to the "Saute" mode again to melt the cheese. This quick method ensures a juicy parmigiana without the long cooking times!

Air Fryer Chicken Parmigiana: Crispy Cutlets and Melty Cheese in Half the Time

Bread and lightly coat your chicken cutlets with oil, then air fry at 375°F for 10-12 minutes until crispy. Add marinara sauce and cheese on top, and air fry for an additional 3-5 minutes for perfectly melted cheese and a crispy crust.

Tips and Suggestions on Parmigiana

Breading the chicken

To achieve a crispy and evenly coated chicken, ensure that the chicken is dry before breading it. Dredge it in flour, dip it in beaten eggs and then coat it in a mixture of breadcrumbs and parmesan cheese.

Cooking the chicken

Cook the chicken until it's golden brown and crispy. To prevent the chicken from becoming dry, you can leave it slightly undercooked since it will continue cooking later in the oven.

Making the sauce

The tomato sauce should be thick and flavorful. Make the sauce from scratch with fresh tomatoes, garlic, and herbs for the best flavor, take a gander at our article The Charm of Italian Sautéing

Layering the ingredients

When layering the chicken with tomato sauce and cheese, ensure that each layer is even and covers the entire surface. This will ensure that all the flavors are evenly distributed and the cheese melts perfectly.

Baking the Parmigiana

Bake the dish in a preheated oven until the cheese is melted and bubbly. Be careful not to overcook it, or it may become dry.

Parmigiana Recipe

                        Ingredients
                        2 large aubergines
2 cans of peeled tomatoes
4 cloves of garlic
2 cups of grated parmesan cheese
2 cups of grated mozzarella cheese
1/2 cup of olive oil
1/4 cup of fresh basil leaves
Salt
Pepper

                    

                        Instructions
                        Preheat the oven to 180°C (350°F).
Cut the aubergines into thin slices, salt them and let them drain for 20 minutes.
Rinse the aubergine slices and pat them dry.
In a pan, heat the olive oil and sauté the garlic. Add the peeled tomatoes and let the
                                sauce simmer for 15 minutes. Add salt and pepper to taste.
In a separate pan, fry the aubergine slices in olive oil until golden brown. Remove from
                                the pan and place on a paper towel to absorb excess oil.
In a baking dish, spread a few spoonfuls of tomato sauce on the bottom. Add a layer of
                                aubergine slices, a sprinkle of parmesan cheese, and a few basil leaves. Repeat the
                                layers until all ingredients are used up, finishing with a layer of tomato sauce and a
                                generous sprinkle of mozzarella cheese.
Cover the baking dish with aluminium foil and bake for 45 minutes. Remove the foil and
                                bake for an additional 15 minutes until the cheese is melted and golden brown.
Serve hot with a side salad or crusty bread.

                    

Cooking Time

Preparation Time 20 min

Cook Time 60 min

Total time 1 hr 20 min

                        Nutrition Facts
                        Calories: 435
Fat: 33 g
Saturated Fat: 5 g
Carbohydrates: 24 g
Fiber: 9 g
Sugar: 3 g
Protein: 15 g

                    

Variations for Parmigiana

Hawaiian Parmigiana

This version is made with juicy chicken fillets, topped with tangy pineapple slices, rich marinara sauce, and melted mozzarella for a tropical twist.

Hawaiian Chicken Parmigiana

Parmigiana with Red Peppers

This version is made with breaded chicken, layered with roasted red peppers, zesty tomato sauce, and gooey mozzarella for a vibrant flavor boost.

Italian Roasted Red Peppers

Pesto Parmigiana

This version is made with tender chicken breast, generously topped with fresh basil pesto, melted mozzarella, and a sprinkle of Parmesan for a delightful twist.

Individual aubergine pesto Parmigiana

Parmigiana with Sausage

This version is made with savory Italian sausage, layered with marinara sauce and melted mozzarella, creating a hearty, flavorful take on classic Parmigiana.

Italian Sausage Parmigiana

Parmigiana with Eggplant

This version is made with slices of tender eggplant, layered with rich marinara sauce and gooey mozzarella, for a comforting, vegetarian delight.

Eggplant and Zucchini Parmesan

Parmigiana with Prosciutto

This version is made with thin layers of prosciutto, complemented by marinara sauce and melted cheese, creating a rich, savory twist on classic Parmigiana.

Chicken and prosciutto parmigiana

Parmigiana with Seafood

This version is made with a medley of tender seafood, including shrimp and fish, layered with zesty marinara sauce and gooey cheese for a delightful seaside twist.

Seafood Eggplant Parmigiana

Traditional Parmigiana