Chicken parmigiana-style

Topped with gruyère cheese, ham and tomato passata, this chicken parmigiana-style makes a great lunch to share with friends on the weekend.

  • 30 mins cooking
  • Serves 4
  • Print


Chicken parmigiana-style
  • 2 (400g) chicken breast fillets
  • 2 tablespoon plain (all-purpose) flour
  • 1 egg
  • 1 tablespoon milk
  • 1 cup (70g) stale breadcrumbs
  • 1/4 cup (60ml) vegetable oil
  • 1/3 cup (85g) bottled tomato pasta sauce, warmed
  • 4 slice (185g) ham
  • 100 gram (3½ ounces) gruyère cheese, grated coarsely


Chicken parmigiana-style
  • 1
    Split chicken fillets in half horizontally. Toss chicken in flour, shake away excess. Dip chicken pieces, one at a time, in combined egg and milk, then in breadcrumbs.
  • 2
    Heat oil in large frying pan, shallow-fry chicken, in batches, until browned and cooked through. Drain on absorbent paper.
  • 3
    Meanwhile, preheat grill (broiler).
  • 4
    Place chicken on oven tray, divide pasta sauce, then ham and finally cheese over chicken. Place under grill until cheese melts.


This dish goes well with a parmesan and baby rocket salad.

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