Tue, 19 January 2021
Chicken Parmigiana
Crispy breaded chicken covered in tomato sauce and topped with cheese. What's not to love? Prepare some tomato sauce ahead of time so that you can whip this up during the week.
Portions: 4 x Adult
4 large, skinless chicken breasts
1 egg, beaten
75g breadcrumbs
75g parmesan, grated
Olive oil
800g tomato sauce
75g mozzarella, torn
1. Preheat oven to 180 degrees celsius.
2. Using a rolling pin, pound the chicken breasts between sheets of cling film until thin.
3. Mix the breadcrumbs with the parmesan in a bowl. Dip the chicken into the egg, then coat with the breadcrumb mixture.
4. In a medium-sized pan on a high heat, fry the chicken for 5 minutes on each side.
5. Pour the heated tomato sauce into a shallow ovenproof dish and place the chicken on top.
6. Top with mozzarella and the remaining parmesan. Bake in the oven for 15-18 minutes or until cheese is melted and golden on top.
Wed, 4 March 2026
Chef: Simon O’Connell
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