Main content starts here, tab to start navigating

Chicken Parmigiana

a plate of food on a table

Single serving 

2pc Rosemary's Pantry Chicken Milanese

1pc Rosemary's Pantry Fresh Mozzarella

1pt Rosemary's Pantry Vodka sauce

1 sprig Fresh Basil

2 portions of fresh Pantry pasta (optional)

Follow these instructions (from Chef Michael himself!) to make his "Classic Chicken Parmigiana with a twist" at home:

1. Preheat the oven to 350F.

2. On a sheet pan, or a casserole dish, lay your cooked Chicken Milanese down. 

3. Cover most of the cutlets with our housemade Vodka sauce and sliced mozzarella. 

4. Put in the oven and bake for 10-15 minutes. The mozzarella should be melted with some browning and the chicken cutlet should be nice and hot. Garnish with some basil.

5. You can serve this with some cooked pasta on the side. For a more complete meal, add our crispy Brussels Sprouts on the side.

a drawing of a face Pro Tip  a drawing of a face 

Don't put sauce on the entire chicken cutlet - this helps the chicken get extra crispy!

Back to Recipes