World Cuisine

Chicken Parmesan

cook 30 mins
  • 4 boneless, skinless chicken breasts, about 150 g (5 oz) each
  • 2 tablespoons plain flour
  • 2 eggs, beaten
  • 100 g (3 1/2 oz) fresh breadcrumbs
  • 75 g (3 oz) Parmesan cheese, grated
  • 3 tablespoons olive oil
  • 1 onion, diced
  • 2 garlic cloves, crushed
  • 400 g (13 oz) can chopped tomatoes
  • 1 teaspoon dried oregano
  • 1/4 teaspoon dried chilli flakes
  • 8–10 basil leaves, shredded
  • 200 g (7 oz) mozzarella cheese, sliced
  • Place each chicken breast between 2 pieces of clingfilm and, using a meat mallet or rolling pin, flatten each one to an even thickness of about 1 cm (1/2 inch).
  • Place the flour in one shallow bowl, the eggs in another and the breadcrumbs and Parmesan mixed together in a third.
  • Dip each chicken breast firstly in the flour, then the egg and finally the breadcrumb and Parmesan mixture so that it is completely coated. Chill for a few minutes.
  • Heat 1 tablespoon of the olive oil in a frying pan and sauté the onion and garlic for 2–3 minutes. Add the chopped tomatoes, oregano and chilli flakes and simmer for 10 minutes.
  • Meanwhile, heat the remaining olive oil in another frying pan and cook the chicken breasts for 4–5 minutes on each side, until golden.
  • Pour the tomato sauce into an ovenproof dish. Place the chicken on top and sprinkle with the basil. Top each one with slices of mozzarella and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 10 minutes, or until the mozzarella is melted and golden and the chicken cooked through.
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