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Chicken Parmigiana

Name: Chicken Parmigiana
Total time: 45m
Yield: 4 servings
Cuisine: Australia
Ingredients: 4 chicken breasts, butterflied and pounded; 1 cup plain flour; 2 eggs, beaten; 1.5 cups panko breadcrumbs; 1 cup tomato passata; 1 garlic clove, grated; 1 tsp dried oregano; 1.5 cups grated mozzarella; Oil for shallow frying; Salt and pepper

Pub-classic crumbed chicken topped with napoli sauce and melted mozzarella — the Aussie 'parma' served with chips and salad.

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45m 4 servings Easy

Ingredients

• 4 chicken breasts, butterflied and pounded
• 1 cup plain flour
• 2 eggs, beaten
• 1.5 cups panko breadcrumbs
• 1 cup tomato passata
• 1 garlic clove, grated
• 1 tsp dried oregano
• 1.5 cups grated mozzarella
• Oil for shallow frying
• Salt and pepper

Method

Step 1 of 520%

Season chicken. Coat in flour, then egg, then panko, pressing on firmly.

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1
Season chicken. Coat in flour, then egg, then panko, pressing on firmly.
2
Shallow-fry in oil for 3 minutes per side until golden. Drain on paper.
3
Simmer passata with garlic and oregano 5 minutes; season.
4
Top each cutlet with sauce and mozzarella, transfer to a tray.
5
Grill (broil) 3–4 minutes until cheese is bubbling and golden. Serve with chips and lemon.