Name: Chicken parmigiana
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 600 gram chicken thigh fillets; 2 tablespoon plain flour, seasoned; 2 eggs, lightly beaten; 1 cup (70g) fresh breadcrumbs; 2 tablespoon chopped parsley; 1 tablespoon chopped oregano; 1/4 cup (60ml) olive oil; 700 millilitre bottle tomato passata; 1/2 cup (40g) grated parmesan; 1/2 cup (50g) grated mozzarella; green salad, to serve; crusty bread, to serve

Chicken parmigiana

This is a more traditional take on the popular Italian chicken dish, often seen served as a single schnitzel in Australian pubs. Tender chicken is cooked in a fragrant, hearty tomato sauce and topped with oozy, melted cheese to create a classic chicken parmigiana.

Serves 4

Prep

15M

Cook

40M

Total

55M

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Ingredients

600 gram chicken thigh fillets

2 tablespoon plain flour, seasoned

2 eggs, lightly beaten

1 cup (70g) fresh breadcrumbs

2 tablespoon chopped parsley

1 tablespoon chopped oregano

1/4 cup (60ml) olive oil

700 millilitre bottle tomato passata

1/2 cup (40g) grated parmesan

1/2 cup (50g) grated mozzarella

green salad, to serve

crusty bread, to serve

Method

1.Preheat oven to 200°C (180°C fan-forced). Lightly grease a 6-cup ovenproof dish.

2.Toss chicken in flour, shaking off excess. Dip in egg and coat in combined breadcrumbs and herbs. Heat oil in a large frying pan on medium. Cook chicken in batches, 1-2 minutes each side, until browned.

3.Cover base of prepared dish with 3/4 cup of passata. Top with half of chicken, 1 cup of passata and half of parmesan. Top with remaining chicken, passata, parmesan and mozzarella. Season to taste. Bake 30 minutes, until bubbling and cheese is golden.

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