Chicken Parmigiana
The Aussie pub classic done right at home. Crispy crumbed chicken breast topped with napoli sauce and melted cheese.
Method
- 1.
Preheat oven to 200°C. Place chicken breasts between two sheets of baking paper and flatten to 1.5cm thickness with a rolling pin.
- 2.
Set up three shallow bowls: flour seasoned with salt and pepper, beaten eggs, and panko breadcrumbs.
- 3.
Coat each chicken breast in flour, shake off excess, dip in egg, then press firmly into panko crumbs.
Press crumbs on firmly for an extra crispy coating.
- 4.
Heat olive oil in a large ovenproof frying pan over medium-high heat. Cook crumbed chicken for 3 minutes each side until golden.
- 5.
Spoon napoli sauce over each chicken breast, top with mozzarella and parmesan.
- 6.
Transfer pan to oven and bake for 12-15 minutes until cheese is melted and bubbling. Serve with a side salad or chips.
Flatten the chicken breast evenly for consistent cooking.