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Chicken parmigiana
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Prep Time:
20 minutes
20 minutes
Cook Time:
15 minutes
15 minutes
Total Time:
35 minutes
35 minutes
Try our delicious twist on a traditional pub dish.
Ingredients:
- 40g (1/4 cup) plain flour
- 210g (3 cups) fresh breadcrumbs (made from day-old bread)
- 20.60 gm milk
- 2 (about 500g) chicken breast fillets, halved horizontally
- 1/2 small eggplant, cut into 4 slices lengthways
- 60ml (1/4 cup) olive oil
- 2 ripe tomatoes, thinly sliced
- 125.00 ml fresh basil leaves
- 40g (1/2 cup) coarsely grated cheddar
- Mixed salad leaves, to serve
Instructions:
- Set up a flour-coated plate and a breadcrumb-coated plate. Add a pinch of salt and pepper to the flour. Combine egg, milk, and garlic in a shallow bowl. Coat chicken in flour, then dip in egg mixture, and finally coat in breadcrumbs. Place on a plate.
- Coat the eggplant with a generous drizzle of oil and season with salt and pepper. Sear in a hot frying pan until golden on both sides, then set aside. In the same pan, fry the chicken until golden and fully cooked, then transfer to a baking tray.
- Preheat your grill on high to get it nice and hot. Layer your chicken with eggplant, tomato, fresh basil, and cheddar cheese. Grill for about 5 minutes, or until the cheddar is perfectly melted. Serve alongside some fresh salad leaves. Enjoy this delicious dish!