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.
Chicken parmigiana



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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