Chicken Parmigiana

Crumbed chicken breast topped with tomato sauce and melted mozzarella.

Ingredients

• 4 chicken breast fillets
• 1 cup plain flour
• 2 eggs, beaten
• 2 cups panko breadcrumbs
• 1 cup tomato passata
• 200g mozzarella, sliced
• 50g (1/4 cup) parmesan, grated
• Salt and pepper
• Olive oil for frying

Method

1. Preheat oven to 200C.
2. Pound chicken breasts to even thickness, about 1.5cm.
3. Set up three bowls: flour seasoned with salt and pepper, beaten eggs, breadcrumbs.
4. Coat each chicken breast in flour, then egg, then breadcrumbs.
5. Heat oil in a large pan over medium-high heat. Fry chicken 3 minutes per side until golden.
6. Transfer to a baking tray. Spoon passata over each piece.
7. Top with mozzarella and parmesan.
8. Bake 15-20 minutes until cheese is melted and golden.

Nutrition (per serving, approximate)

Notes

• Can substitute chicken thigh fillets – pound thinner and reduce cook time.
• Serve with a green salad and crusty bread.
• Leftovers keep well in the fridge for 2 days; reheat in oven not microwave.

Tags: #chicken #italian