Classic Chicken Parmesan
Chicken coated in crispy and cheesy breadcrumbs, topped with melted cheese and served with a rich tomato sauce
Ingredients
- 3 tbsp olive oil
- 1 clove garlic
- 500g/2 cups tomato passata/crushed tomatoes
- 2-3 basil leaves chopped
- 125ml/1/2 cup water
- salt to taste
- 4 skinless boneless chicken breasts
- 2 tsp salt divided
- 1 tsp pepper
- 70g/1/2 cup flour
- 2 eggs
- 120g/1 cup Panko breadcrumbs
- 50g/1/2 cup Parmesan cheese grated
- 125g/4 ox fresh mozzarella ball sliced
Instructions
- Make the sauce by heating one tablespoon of olive oil in a medium-sized saucepan , add 1 whole garlic clove and let it cook for 30 seconds or so to flavour the oil, then take it out and discard. Pour in the passata or crushed tomatoes, torn basil leaves and a pinch of salt, add ½ cup water, let it simmer oven medium heat for 10 minutes. Taste and add more salt if needed. If the sauce is too acidic, add a teaspoon of sugar. Keep warm and set aside. Preheat the oven to 200C/400F.
- Lay the chicken breasts on a work surface and cover in two layers of plastic wrap. Pound flat with a meat mallet until the thicker part of the chicken breast is the same thickness as the end. Season with salt and pepper.
- Set three shallow bowls in front of you and add the beaten eggs to one, the flour mixed with the remaining salt to the second and the breadcrumbs mixed with half of the Parmesan cheese to the third.
- Now bread the chicken by dredging it in the flour first, then dipping it in beaten eggs, then coating in the breadcrumb mixture. Set aside till needed.
- Heat 2 tablespoons of olive oil in a large frying pan, then fry the chicken in it over medium heat for 5 minutes or until golden on both sides. Press on the chicken breast in the first few seconds of frying to ensure the coating is fully in contact with the pan surface. Add more oil if needed. Don't worry, the the chicken does not have to be fully cooked at this point.
- Place the fried chicken in a shallow baking dish in single layer, scoop ¼ cup of the tomato sauce over each chicken breast, make sure there is a part of the crispy coating is still exposed, then top with a slice of mozzarella cheese. Finish it off with the sprinkling of the remaining Parmesan cheese.
- Bake in the preheated oven for 15 minutes until the cheese has melted and the chicken is cooked all the way through. Serve on top of the remaining sauce.
Nutrition
Calories: 503kcalCarbohydrates: 24gProtein: 42gFat: 26gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 187mgSodium: 2472mgPotassium: 880mgFiber: 3gSugar: 6gVitamin A: 744IUVitamin C: 13mgCalcium: 375mgIron: 4mg
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