Chicken Parmigiana


    Chicken Parmigiana

    Chicken Parmigiana


    5 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.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (1)


    - Rated on  -  27 May 2014

    Write a review

    Click on stars to rate