Mains
Italian
ItalianChicken Parmigiana
Breaded chicken under a tomato sauce and melted cheese, from a quick budget bake to a chef-level version with homemade sauce, fresh mozzarella and aged Parmesan.
Nut-free
Budget version
Shop breadcrumbed chicken, jarred sauce and grated mozzarella.
Per serving£2.90
Total cost£5.80
Time35 min
Ingredients for 2
- 2 chicken breasts
- 80 g dried breadcrumbs
- 1 egg , beaten
- 3 tbsp plain flour
- 350 g jarred tomato pasta sauce
- 100 g grated mozzarella
- 3 tbsp vegetable oil , for frying
- salt and pepper , to taste
Method
- Butterfly the chicken breasts and flatten slightly, then season.
- Coat each in flour, then beaten egg, then breadcrumbs.
- Fry in the oil for 3-4 minutes a side until golden, then place in a baking dish.
- Spoon over the tomato sauce and scatter with mozzarella.
- Bake at 200C for 15 minutes until bubbling and cooked through.
Equipment
- frying pan
- baking dish
The three ways, side by side
Budget
Shop breadcrumbed chicken, jarred sauce and grated mozzarella.
Better
Panko-crumbed chicken, a quick garlic tomato sauce and real mozzarella.
Ultimate
Brined chicken, slow San Marzano sugo, fior di latte and aged Parmigiano.
