Chicken Parmigiana

    Chicken Parmigiana


    4 people made this

    A perennial favourite, chicken parmigiana is simply made and very hearty and satisfying. Serve with a crisp green salad.

    lucky New South Wales, Australia

    Serves: 4 

    • 4 boneless, skinless chicken breast halves
    • 1 cup breadcrumbs
    • 1/4 cup Parmesan cheese
    • 1 teaspoon salt
    • 1/2 teaspoon pepper
    • 1 egg
    • 1 teaspoon water
    • 1/4 cup plain flour
    • 1/3 cup olive oil
    • 1 1/2 cups Italian tomato sauce or passata
    • 4 tablespoons grated Parmesan
    • 180g mozzarella, thinly sliced

    Preparation:30min  ›  Cook:40min  ›  Ready in:1hour10min 

    1. Pound the breast halves between sheets of wax paper to flatten slightly.
    2. In a bowl, combine breadcrumbs, 1/4 cup Parmesan, salt and pepper. In a separate bowl whisk together the egg and water.
    3. Coat the chicken with flour, dip in the egg and then the breadcrumb mixture.
    4. Heat a frypan with the olive oil and cook chicken cutlets until browned on both sides, about 3 minutes a side.
    5. Preheat the oven to 180 degrees C. Oil a baking dish. Spoon in 1/2 cup Italian tomato sauce then layer the chicken cutlets. Sprinkle with 4 tablespoons Parmesan then top with the rest of the tomato sauce. Layer the mozzarella on top.
    6. Cover the dish with foil and bake 30 minutes.

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    - Rated on - 27 May 2014

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