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Easy chicken parmigiana recipe
Easy chicken parmigiana recipe
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Indulgent chicken parmigiana features crispy schnitzel, tangy tomato sauce, and gooey cheese. Easy to make at home with a flavorful twist using oregano in the crumb and doubling up on sauce. Top with buffalo mozzarella and parmesan. Serve with salad or on spaghetti for a twist. Get creative with variations like Mac 'n' cheese parmi tray bake or Keto-friendly option.
Ingredients:
  • 2 tsp finely grated lemon rind
  • 1 garlic clove, crushed
  • 1 tsp oregano leaves
  • 250.00 ml panko breadcrumbs
  • 62.50 ml plain flour
  • 1 egg, lightly beaten
  • 20.60 gm milk
  • 2 chicken breast fillets, halved horizontally
  • 56.88 gm Classic Extra Virgin Olive Oil
  • 2 garlic cloves, crushed, extra
  • 700g btl Mutti Tomato Passata
  • 40.00 ml chopped fresh basil, plus extra to serve
  • 1/2 x 250g ball buffalo-style mozzarella, sliced
  • 82.50 ml finely grated parmesan
  • Salad leaves, to serve
Instructions:
  • In a large shallow bowl, mix together lemon rind, garlic, and oregano. Add breadcrumbs, season with salt and pepper, and mix thoroughly. Place flour in a separate bowl. In another shallow bowl, whisk together egg and milk. Coat each chicken piece in flour, dip into the egg mixture, and press into the breadcrumb mixture. Place on a plate after coating.
  • In a large frying pan, heat 2 tablespoons of oil over medium-high heat. Sear the chicken on each side for 4 to 5 minutes until golden. Then, transfer the chicken to a plate.
  • Heat the remaining oil in a pan, then sauté the onion until softened, about 5 minutes. Add the extra garlic and cook until fragrant, about 1 minute. Stir in the passata and basil, season with salt and pepper, bring to a simmer, and let it cook for 3 to 4 minutes until slightly thickened.
  • Heat the grill to medium-high. Spread half of the passata mixture on a baking tray. Arrange the chicken on top. Spoon the remaining passata mixture over the chicken. Sprinkle with mozzarella and parmesan. Grill for 4 to 5 minutes until the cheese is melted and golden. Allow it to stand for 2 minutes, then garnish with extra basil. Serve with salad leaves.

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