Chicken Parmigiana
Crisp crumbed chicken, bright tomato sauce and bubbling mozzarella.
Ingredients
- 2 large chicken breasts, halved horizontally
- 75 g all-purpose flour
- 2 eggs, beaten
- 120 g breadcrumbs
- 50 g finely grated Parmesan
- 2 tbsp olive oil
- 400 ml tomato passata
- 1 clove garlic, minced
- 150 g mozzarella, sliced
- 1 tsp dried oregano
- Salt, pepper and fresh basil
Method
- Heat oven to 200 C / 400 F. Season chicken. Set up flour, beaten eggs, and breadcrumbs mixed with half the Parmesan.
- Coat each piece in flour, egg and crumbs. Shallow-fry in olive oil until golden on both sides; transfer to a baking dish.
- Warm passata with garlic, oregano, salt and pepper for 8 minutes. Spoon over the chicken.
- Top with mozzarella and remaining Parmesan. Bake for 15-20 minutes, until bubbling and the chicken reaches 74 C / 165 F inside.
- Rest briefly and finish with basil. Serve with a simple salad or pasta.
This recipe is part of The World Table, our flip-through recipe diary. Open the diary →
