Cheat's Chicken Parmigiana
A quick and easy version of the classic Italian-American comfort food, featuring crispy breaded chicken cutlets baked with rich tomato sauce and melty mozzarella cheese.
Ingredients
- 24 oz tomato and basil sauce (approx. 1½lb, can also use jarred sauce)
- 14 oz chopped tomatoes (1 tin)
- 4 skinless chicken breasts
- 1 3/4 oz all-purpose flour (approx. 50g / 2oz)
- salt and freshly ground black pepper (to taste)
- 2 1/2 oz breadcrumbs (approx. 75g / 3oz)
- 1 3/4 oz parmesan cheese (finely grated, approx. 50g / 2oz)
- 2 medium eggs
- 3 tbsp olive oil
- 4 1/2 oz ball mozzarella (drained and thinly sliced, approx. 125g / 4oz)
- fresh basil leaves (to serve)
Instructions
- Pour the tomato and basil sauce and chopped tomatoes into a saucepan. Set over a low heat to warm through while you prepare the chicken. Preheat the broiler (grill) to medium-high.
- Place the chicken breasts on a cutting board, cover with plastic wrap (clingfilm), and gently pound with a rolling pin or meat tenderizer until they are an even ½ inch (1cm) thick. Set up three shallow bowls for breading. In the first bowl, mix the all-purpose flour with a generous pinch of salt and pepper. In the second bowl, combine the breadcrumbs and grated Parmesan. In the third bowl, beat the eggs. Dredge each chicken breast in the seasoned flour, tapping off any excess. Next, dip into the egg wash, ensuring it is fully coated. Finally, press the chicken into the breadcrumb and Parmesan mixture to form an even crust.
Get the full recipe in Eten
3 more steps remaining — plus nutrition info, meal planning, and smart grocery lists.
Free download · No account required