Sam's chicken Parmigiana

    1 hour 20 min

    Crumbed chicken escalope baked with mozzarella, Parmigiana cheese and a tomato, pepper and celery sauce. Easily made ahead in the morning and then baked. Also nice made the same way with veal or pork escalope.

    Samantha's Supper

    Kent, England, UK
    11 people made this

    Serves: 2 

    • 1 tablespoon oil
    • 1 onion, finely chopped
    • 1 stick celery, finely chopped
    • 1 red pepper, finely chopped
    • 1 clove garlic, crushed
    • 1 tin chopped tomatoes
    • 1 chicken stock cube
    • 360ml boiling water
    • 1 tablespoon chopped parsley
    • 1 pinch dried basil
    • 2 teaspoons caster sugar
    • 1 tablespoon tomato puree
    • salt and pepper
    • 2 chicken breast fillets, battered into thin escalopes using a rolling pin
    • 1 egg, beaten
    • breadcrumbs
    • 1 knob butter
    • grated mozarella chesse
    • grated Parmigiano or Parmesan cheese

    Prep:50min  ›  Cook:30min  ›  Ready in:1hr20min 

    1. Begin my making the sauce. Heat oil in a large saucepan and add the onion, celery, pepper and garlic. Cook until the onion is translucent. Pour the tin of tomatoes into a sieve and using the back of a wooden spoon push down and stir through the sieve until a puree is formed. In a cup combine the stock cube and water, stir and set aside. Add the puree to the pan and throw away the remaining pulp in the sieve. Add the parsley, basil, sugar and tomato puree. Mix well. Add the stock and water, stir and bring to the boil. Turn the heat down to a simmer and simmer with the lid on for 30 minutes. Remove the lid, then simmer until the sauce is thick. Season with salt and pepper and set aside.
    2. Dip the chicken into the beaten egg, drain off excess then press into breadcrumbs. Repeat with other chicken breast. Place on a plate and chill until required. (The sauce and the chicken can be prepared in the morning).
    3. Preheat the oven to 180 C / Gas 4.
    4. In a nonstick frying pan heat some olive oil and a knob of butter. Pan fry the chicken until golden (see pic) - be careful not to burn. Place into an ovenproof dish. Sprinkle over the mozzarella cheese then spoon on the sauce (you may have extra sauce remaining but this does freeze well). Sprinkle over the Parmigiana cheese. Cover dish with foil.
    5. Bake for 15 to 20 minutes. Remove foil and bake for an additional 10 minutes. Serve.


    Make double quanity sauce and freeze for an easy meal another time. Any leftover baked chicken with the sauce makes great cold in a sandwhich.

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    Reviews in English (4)


    I really liked this. Worth the effort of making the tomato sauce and next time I will double the amounts to freeze. I served it with new potatoes and a mixed green salad.  -  10 Jul 2016


    Thanks Sam. Lovely recipe but took longer than 50 minutes to prepare (but that could just be me......)  -  11 May 2015


    I used dried Oregano instead of Basil,and i also left out the celery as i'm not that keen on it!  -  21 Jul 2011