Chicken Parmigiana is apub lunch that you can easily make at home without the cost!
Chicken Parmigiana
Course: Chicken Recipes, Recipes
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalTotal time
1
hour10
minutes
Cook Mode
Keep the screen of your device on
Ingredients
2 large Chicken Breasts
1 cup Breadcrumbs-fresh
1 Egg
0.33 cup Milk
1 cup cheese-grated
1 Brown onion-finely diced
Salt and pepper
Herbs-(to taste)
Spices-(to taste)
Directions
- Place the chicken breasts flat on a cutting board and cut through length ways so that you have four flat chicken fillets (try to keep them evenly sized if you can).
- Season the breadcrumbs and add some herbs to taste and place on a dinner plate.
- In a small bowl combine the egg and milk to make an egg wash.
- Dip the chicken fillets into the egg wash mix and then into the crumbed mixture so they are evenly coated.
- Place the crumbed fillets in the fridge for 30 minutes uncovered to ‘set’ the crumbs (this stops the crumbs from coming off during cooking).
- Preheat the oven to 200 degrees.
- Pan fry the crumbed fillets in a frypan until nice and golden and then place the fillet on a greased oven tray.
- Top with the tomato mixture and grated cheese.
- Bake for 10 minutes or until the cheese is bubbling and golden.
- To make the home made tomato sauce:
- Place the tin of tomatoes and onion in a small saucepan.
- Cook on medium for 30 minutes or until reduced and thick.
Notes
- For a faster Chicken Parmi, use pre-made breadcrumbs and tomato salsa.
- Serve with a garden salad and garlic bread.
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