Chicken Parmigiana light (Pollo alla Parmigiana) from Lidia's Mastering the Art of Italian Cuisine: Everything You Need to Know to Be a Great Italian Cook (page 295) by Lidia Matticchio Bastianich and Tanya Bastianich Manuali

  • mozzarella cheese
  • basil
  • Show all ingredients...

  • EYB Comments

    Can substitute Fontina cheese for mozzarella cheese.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Fontina cheese for mozzarella cheese.

  • sayeater on October 16, 2022

    Made this with eggplant rounds instead of chicken, otherwise followed recipe. Love the lightness of this with the fresh tomato on top and the flavorful fontina cheese melted over it. Such an upgrade from the heavy, buried in mozzarella and sauce versions I'm used to getting in restaurants. Plus it actually stays crispy!! Holy grail of parmigiana. Definitely a keeper.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.