Chicken Parmigiana
An Italian-American classic dish. Crispy breaded parmesan chicken fillet, topped with a marinara sauce, mozzarella cheese baked to perfection, best served with spaghetti and fresh herbs
To make this dish quicker and easier to prepare, buy pre bread crumbed chicken and top with parmesan before baking. This dish has been costed at approx £1.85 per portion
Cooking Method
- Cut the chicken breasts in half lengthways - you may need to flatten out the four fillets with a meat mallet or rolling pin to ensure even thickness throughout
- Set up a breadcrumb station with the flour/egg/breadcrumb in separate trays or tubs. Season the flour with salt and cracked black pepper. Combine the bread crumbs with half of the parsley and all of the parmesan
- For the sauce, heat up the olive oil in a hot pan and soften the diced white onion
- Add the red wine vinegar, the chopped tomatoes and Puréety Bolognese seasoning. Simmer for 15-30 mins (add a splash of water if needed)
- In a large frying pan, heat up the oil on a medium heat and cook the breaded chicken for around 3 minutes on each side or until golden brown and cooked through (you may need to do this in batches depending on the size of your frying pan)
- Spoon half of the the sauce into a deep sided oven proof tray or dish then arrange the chicken on top, spoon the remaining sauce on top of the chicken fillets
- Put the sliced mozzarella on top of the chicken and place under a hot grill or in a pre-heated oven and cook until the mozzarella is melted and bubbling. Finish with the remaining parsley and basil... enjoy!
Ingredients
- 2 Large Chicken Breasts , Cut in half lengthways
- 50g Plain Flour
- 2 Eggs , Whisked
- 75g Breadcrumbs
- 15g Parmesan , Grated
- 125g Mozzarella Cheese , Cut into 4
- 4tbsp Oil
- 2tbsp Olive Oil
- 150g White Onion , Diced finely
- 1tbsp Red Wine Vinegar
- 10g Parsley , Chopped
- 15g Basil , Chopped
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