Chicken Parmigiana

55 min · Medium · Serves 1

710 kcal per serving · 52g protein

Crispy parmesan-crumbed chicken breast under quick garlicky tomato sauce and molten mozzarella. Serve with spaghetti or a green salad.

Ingredients

• 150 g Chicken breast, butterflied and flattened
• 25 g Flour
• Egg, beaten × 1
• 40 g Breadcrumbs
• 20 g Parmesan, grated
• 50 g Mozzarella, torn
• 1 can Canned tomatoes
• 1 clove Garlic, sliced
• 0.5 tsp Dried oregano
• 2 tbsp Olive oil
• 4 g Fresh basil
• 1 pinch Salt
• 1 pinch Black pepper

Method

1. Quick Marinara

   

   Put a splash of the oil in a saucepan over medium heat, add the garlic, canned tomatoes, oregano and a pinch of salt, and simmer for 8–10 minutes — gently bubbling, not boiling hard — until it thickens to a rough sauce.

2. Bread the Chicken

   

   Coat the flattened chicken one layer at a time: first the flour, then the egg, then the breadcrumbs mixed with half the Parmesan, pressing the crumb on firmly so it sticks all over.

3. Fry Golden

   

   Shallow-fry the chicken in the rest of the oil in a large frying pan over medium heat — the oil should come partway up the cutlet, not cover it — for 3–4 minutes per side, until deep golden and cooked through.

4. Cheese & Grill

   

   Top the chicken with the sauce, mozzarella and remaining Parmesan; slide it under a hot grill for 5–6 minutes until the cheese is molten and blistered in spots.

5. Rest & Serve

   

   Rest the chicken a minute, scatter the basil and serve.