Spruce up your humble chicken schnitzel with the addition of tomato pasta sauce, melted cheese and fresh basil. This simple topping adds a world of flavour that will delight your friends and family.
With the name chicken Parmigiana, you would genereally assume that this recipe is authentically Italian. However, although it has Italian roots(in a way), chicken Parmegiana or chicken parmesan as it is sometimes known in the US is actually an Italian-American dish derived from the traditional eggplant parmigiana (melanzane alla Parmigiana).
Looking for a more traditional take on the dish try our chicken parmigiana swimming in sauce and oozing with melted cheese or if can’t get enough chicken then try our chicken dinners?
Ingredients
Easy chicken parmigiana
Method
Easy chicken parmigiana
1.Preheat oven to 180°C. Heat olive oil and butter together in a large frying pan on medium.
2.Fry schnitzels 2-3 minutes, each side, until golden. Drain on paper towel. Transfer chicken to a shallow ovenproof dish.
3.Sprinkle with 1/3 cup grated mozzarella. Spoon over 1/2 cup prepared pasta sauce. Sprinkle another 1/3 cup grated mozzarella. Bake, uncovered, 8-10 minutes until bubbly and golden.
4.Serve topped with basil leaves. Accompany with salad.
Veal, pork or turkey schnitzel can be used. Prepare by dipping into seasoned flour, beaten egg and then breadcrumbs. Chill 10 minutes before cooking as above.
Note
Related
Sign up for our newsletter
Want 20% off at THE ICONIC? Sign up to the latest news at Women’s Weekly Food.
