Chukar Breast Parmigiana

Chukar Breast Parmigiana

One of my favorite go-to dishes for chukar is this simple Chukar Parmigiana recipe. Simply fry up each breast in a blend of breadcrumbs, parmesan cheese and herbs until lightly golden brown. Then bathe each one in your favorite marinara sauce and top off with more cheese. Serve with spaghetti noodles, creamy polenta or nothing at all.

Serves 2-4


  • 6 chukar breasts, washed and dried
  • salt and ground black pepper
  • 3/4 cup breadcrumbs
  • 1/4 grated parmesan cheese
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • 1 teaspoon white pepper
  • 1 egg + 1 tablespoon water
  • 1 cup canola oil
  • 4 cups marinara sauce
  • shaved parmesan cheese


Remove each breast from the breast bone and then wash under cool water and dry with a paper towel. Gently pound with a meat tenderizer on both sides. Season with a pinch of salt and ground black pepper and set aside.

Combine bread crumbs, grated parmesan cheese, oregano, basil and garlic powder in a bowl. Using a separate bowl, add egg and water and mix together. Heat a large skillet over medium heat and add canola oil. Take each breast and dip in egg wash and then firmly press both sides into the breadcrumbs. Carefully place the breasts into the oil and cook until golden brown, about 3-4 minutes per side. You may need to do this in batches.

While the chukar is cooking, heat another skillet over low heat and add the marinara sauce. When the chukar breasts are golden brown, add them to the marinara sauce and top each one with some shaved parmesan cheese. Continue cooking over low heat for about 10-15 minutes.

If you like a little added heat with every bite, add a few red pepper flakes. – Enjoy!

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