Chicken Parmigiana
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recipe by Octopus Publishing https://octopusbooks.co.uk/
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- Total Time
- 25mins
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- Serves
- 4
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- Calories
- 430
This quick take on a popular classic is a real family-favourite. Don’t skip flattening the chicken breasts with a rolling pin. It makes them tender and moist. The versatile tomato sauce would also be delicious with pasta or meatballs. Serve with a green salad or vegetables.
recipe updated 17 Feb 2022
Ingredients
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- Chicken breast
- 2
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- Parmesan cheese
- 75 g
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- Garlic clove
- 2
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- Mozzarella cheese
- 150 g
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- Egg
- 2
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- Breadcrumbs
- 75 g
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- Olive oil
- 1 tablespoon
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- Tomato passata
- 350 g
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- Caster sugar
- 1 teaspoon
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- Dried oregano
- 1 teaspoon
Tools
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Stove
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Plastic wrap
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Rolling pin
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Baking sheet - 18 x 13"
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Frying pan
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Plate
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Work surface
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Baking dish - 2 quart
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Small bowl
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Step preview
- Pre-heat in grill - high heat
- Cover with plastic wrap
- Flatten until 1 cm thick
- Add egg to a clean small bowl
- Mix parmesan cheese and breadcrumbs into a clean small bowl
- Dip the chicken into egg mixture and then breadcrumbs
- Chill a clean plate in fridge
- Heat a clean frying pan - medium-high heat
- Add garlic clove to the frying pan
- Cook quickly - 10 sec, medium-high heat
- Add tomato passata and caster sugar to the frying pan
- Simmer until thickened - approx 7 min, medium-low heat
- Add dried oregano to the frying pan
- Prepare a clean baking sheet
- Broil each side in grill until light golden - 5 min
- Prepare a clean baking dish
- Add mozzarella cheese to the baking dish
- Sprinkle with parmesan cheese
- Broil in grill until melted - 3 min
- Serve