Classic chicken parmigiana

    55 min

    Ultimate comfort food - crispy, saucy, cheesy breaded chicken breast in tomato sauce. For a quick version, use leftover pasta sauce.


    2 people made this

    Ingredients
    Serves: 4 

    • For the chicken
    • 4 boneless, skinless chicken breasts
    • 2 eggs
    • salt and pepper
    • 150g Italian breadcrumbs, or golden breadcrumbs mixed with 1 tablespoon Italian seasoning blend
    • olive oil
    • For the sauce
    • 2 (400g) cans chopped tomatoes
    • 1 tablespoon Italian seasoning
    • 4 tablespoons red wine
    • 1 teaspoon unsalted butter
    • salt and pepper
    • For the cheese topping
    • 120g grated mozzarella
    • 60g grated Parmesan

    Method
    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Place your chicken breasts between two large pieces of plastic wrap. Pound flat with the smooth side of a meat tenderiser or something similar. Be careful not to break the meat but you do want to pound it so that it’s all evenly about a 6mm (1/4 in) thick.
    2. In a bowl, beat your eggs together, and season well with salt and pepper. Set aside.
    3. Place your breadcrumb mixture onto a plate, and season well with salt and pepper (if you are using a store bought seasoning blend, make sure it doesn’t already have salt & pepper in it).
    4. Get an extra plate, and set aside for the chicken once it’s prepped.
    5. Take a chicken breast, dip it into your egg mixture, then into your breadcrumbs, ensuring that every bit is covered, and place on that extra plate you set aside. Be sure to designate one hand as your “wet hand” and one as your “dry hand” so that the mixture sticks to the chicken and not to you. Continue to coat all your chicken.
    6. Pre-heat a frying pan to medium-high heat, covering the bottom of the pan with olive oil- several generous tablespoons depending on the size of your pan. Cook your chicken in batches ensuring they don’t overlap. Add more olive oil to the pan as needed - don’t let the pan dry out!
    7. Cook until crispy and golden brown, about 4 minutes on each side. Once cooked, place onto a paper towel lined plate to absorb any excess oil.
    8. Pre-heat oven to 175 C / Gas 3-4.
    9. Make your sauce: Pour all your ingredients into a sauce pan, bring to a boil, and let simmer until sauce has reduced, about 10 to 15 minutes.
    10. Assembly time! Take a large non-stick baking tray with a rim, and place your chicken breasts on it making sure they don’t overlap. Place a couple of generous spoonfuls of sauce on top of each breast, covering it completely. Mix the cheeses and sprinkle over the cheese mixture, and bake for about 10 minutes or until cheese is golden brown, and bubbly. Serve immediately.

    Italian seasoning

    Find the recipe to mix your own Italian seasoning here

    See it on my blog

    https://tynetodine.com/2017/11/06/chicken-parmigiana/

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