Chicken Parmigiana
Crisp crumbed chicken breast topped with shaved leg ham, rich tomato sauce and bubbling melted cheese, served hot from the oven.
- Prep
- 25 min
- Cook
- 25 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 720 kcal
Equipment
- •heavy frypan
- •meat mallet or rolling pin
- •baking tray
- •shallow bowls
- •baking paper
Nutrition
Per serving, approximate
- Calories
- 720 kcal
- fat
- 38 g
- carbs
- 36 g
- fibre
- 3 g
- protein
- 58 g
- calories
- 720 kcal
Instructions
- 1
Preheat your oven to 200 degrees C fan-forced and line a baking tray with baking paper.
- 2
Place each chicken breast between sheets of plastic wrap and pound with a rolling pin to an even 1.5 cm thickness.
- 3
Set up three shallow bowls with the seasoned plain flour, whisked egg, and breadcrumbs mixed with dried oregano.
- 4
Coat each piece of chicken in flour, dip into egg wash, then press firmly into breadcrumbs until thoroughly covered.
- 5
Heat olive oil in a heavy frypan over medium-high heat.
- 6
Fry the crumbed chicken in batches for 2 to 3 minutes per side until golden brown and crisp.
- 7
Transfer the fried schnitzels to the prepared baking tray.
- 8
Lay two slices of ham over each schnitzel to cover the meat completely.
- 9
Spoon Napoli sauce over the ham, leaving the outer edges of the schnitzel bare to stay crunchy.
- 10
Scatter mixed mozzarella and tasty cheese generously over the top of each schnitzel.
- 11
Bake for 10 to 12 minutes until the chicken is cooked through and the cheese is melted and bubbling with golden patches.
Chef's tips
Placing the ham beneath the sauce creates a moisture barrier that keeps the crumb underneath remarkably crisp. Avoid spreading sauce all the way to the edges so the crunchy crust is preserved. For the best cheese pull, combine mild melting mozzarella with a mature tasty cheese for extra bite.
Ingredient substitutions
- tasty cheese → grated cheddar or parmesan cheese
- Napoli tomato sauce → thick tomato passata seasoned with garlic and dried basil
- panko breadcrumbs → fine dried breadcrumbs
Storage
Store leftover cooked parmigianas in an airtight container in the fridge for up to 3 days.
Reheating
Reheat uncovered on a baking tray in a 180 degrees C oven for 10 to 15 minutes until the cheese is bubbling and the base is crisp.
Common mistakes to avoid
- •Spoon-feeding sauce directly onto the crumbed schnitzel, which turns the coating soggy.
- •Pounding the chicken unevenly, causing thinner edges to dry out before the centre cooks.
- •Overcrowding the frypan, which lowers oil temperature and makes the crumbs greasy.
Serving suggestions
Cooked Chicken Parmigiana?
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