Chicken Parmigiana
Ingredients
- 50 g self-rising flour or plain flour
- 2 eggs
- 100 g Panko breadcrumbs
- 100 g parmesan cheese grated ( 50+50)
- 2 chicken breasts butterflied
- 2 tbsp oil
- 400 ml cherry tomato sauce
- 2 mozzarella balls sliced
- Salt and pepper to season
Method
- Preheat the oven to 200ËšC. prepare a an oven dish.
- Using 3 bowls, prepare the breadcrumb coating mixture.
- In the first bowl, place the flour in the first bowl.
- In the second bowl, combine the eggs.
- And in the final bowl, combine the panko bread crumb, half of the grated parmesan, and seasoning.
- Dip the butterflied chicken in the flour, then in the egg mixture and coat with the breadcrumb mixture. Set aside on a tray lined with parchment paper.
- In the meantime, in a saucepan, warm the tomato sauce until piping hot. Pour the sauce in the oven safe dish. Keep aside, covered.
- Then, heat a large sauté pan with some oil over medium heat.
- Add the breaded chicken one at the time and colour for 2 minutes on each side for each chicken pieces. Remove from the pan onto the baking tray.
- Once all the chicken are coloured, add the chicken pieces in the tomato sauce and add the sliced mozzarella and the rest of the grated parmesan.
- Place in the oven and roast for 10-15 minutes until the chicken is fully cooked and the mozzarella is fully melted, coloured and bubbling.
- Remove from the oven and serve immediately with your favourite side of pasta or mash potatoes.
