Chicken Parmigiana

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This combination of crunchy chicken schnitzel, rich tomato sauce, fresh basil and an indulgent melted two-cheese topping is impossible to beat. It’s the kind of family dinner that will be requested over and over again.
Main Course
4
20 mins
25 mins
45 mins
Main Course
4
20 mins
25 mins
45 mins

Ingredients

\600 grams of chicken breast, (2 large breasts)
\½ cup of flour
\2 eggs, lightly whisked
\2 cups of panko breadcrumbs
\1 cup of tomato passata, or plain pasta sauce
\handful of fresh basil leaves
\½ cup of parmesan cheese, finely grated
\2 cups of mozarella, grated
\oil, for shallow frying
\green salad, to serve

Instructions

  1. Cut each chicken breast through the middle to create 2 thinner pieces. Use a meat mallet or a rolling pin to pound each piece until 1–1.5cm thick.
  2. Dust each piece of chicken in the flour. Dip it thoroughly in the egg and then toss in the panko crumbs until well coated on both sides. Repeat the steps until all the chicken is crumbed.
  3. Heat a generous glug of oil in a pan over a medium-high heat. Cook the crumbed chicken until golden brown on both sides and cooked through.
  4. Preheat oven to 200℃. Place the chicken on a lined oven-proof tray. Spoon the tomato passata onto each piece. Add some fresh basil leaves on top.
  5. Sprinkle the chicken with the parmesan cheese first, followed by the mozzarella. Place in the oven for 10–15 minutes or until the cheese is bubbling.
  6. Divide the pieces between 4 plates and serve immediately with a crisp green salad.

Notes

Contains gluten, dairy, and eggs. Recipe credit: Kelly Gibney
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