Chicken parmigiana

Ready in 45 minutes

4 frozen chicken breasts, defrosted
25g flour
2 eggs, beaten
75g Panko breadcrumbs
4 tbsp oil
2 x 150g packs mozzarella, thickly sliced
350g jar tomato and basil pasta sauce
25g Parmesan, finely grated

1 Preheat the oven to 200 ̊C/180 ̊C fan/gas 6. Place a chicken breast between two sheets of greaseproof paper and batten out to 2-3cm thick. Repeat with the remainder. Dip the chicken in flour, then egg and then coat in breadcrumbs.

2 Heat half the oil in a frying pan and fry the chicken for 5 minutes on each side until golden and crisp. You’ll need to do this in batches. Place in a shallow roasting tin and top each with slices of mozzarella. Spoon over the sauce and bake for 15 minutes. Scatter with the Parmesan and flash under a hot grill until bubbling.

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