Ingredients

Servings: 4

For the chicken

• 4 chicken breast fillets (cut horizontally for thinner slices)
• Salt and pepper
• 1 cup flour
• 2 eggs
• 1.5 cups breadcrumbs or panko
• ½ cup grated Parmesan
• Extra-virgin olive oil or vegetable oil for frying

For the sauce

• 2 tbsp extra-virgin olive oil
• 2 garlic cloves
• 400 g passata or finely chopped tomatoes
• 1 tsp sugar
• Salt – pepper
• Fresh basil

For baking

• 250 g mozzarella
• ½ cup Parmesan

Tips

• Ideally served with pasta, salad, or in a sandwich with crusty bread.
• Chicken Parmigiana is a popular Italian-American dish made with breaded chicken topped with tomato sauce, mozzarella, and Parmesan, then baked in the oven.

Method

Step 1

Lightly pound the chicken fillets so they are of even thickness. Season well with salt and pepper, then bread them by coating first in flour, then in beaten eggs, and finally in a mixture of breadcrumbs and Parmesan. Heat the oil in a frying pan and fry the fillets until they turn deep golden and crispy. Place them on paper towels to drain.

Step 2

For the sauce, heat the olive oil in a small pot and sauté the garlic for a few seconds. Add the passata, season with salt and pepper, add a little sugar, and let it simmer for 10–15 minutes until it thickens. Add fresh basil at the end.

Step 3

Spread a little sauce in a baking dish and place the chicken fillets on top. Cover with more sauce, add pieces of mozzarella, and sprinkle with Parmesan. Bake in a preheated oven at 200°C (392°F) for 10–15 minutes, until the cheese melts and forms a light crust.