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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
Better version
Panko-crumbed chicken, a quick garlic tomato sauce and real mozzarella.
Per serving£4.70
Total cost£9.40
Time50 min
Ingredients for 2
- Chicken
- 2 free-range chicken breasts
- 100 g panko breadcrumbs
- 30 g Parmesan , grated
- 1 egg , beaten
- 3 tbsp plain flour
- Sauce
- 400 g chopped tomatoes
- 2 cloves garlic , crushed
- 1 tsp dried oregano
- Topping
- 1 mozzarella ball , 125g, torn
- 4 tbsp olive oil
- salt and pepper , to taste
Method
- Make a quick sauce: soften the garlic in a little oil, add tomatoes and oregano and simmer 15 minutes, then season.
- Butterfly and flatten the chicken, then season well.
- Mix the panko with the Parmesan, then coat the chicken in flour, egg and the crumb mix.
- Shallow-fry in olive oil until deep golden on both sides.
- Top with sauce and torn mozzarella in a baking dish.
- Bake at 200C for 15 minutes until the cheese is molten and the chicken cooked.
Equipment
- frying pan
- saucepan
- 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.
