Chicken Parmigiana

Chicken Parmigiana


3 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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