Chicken Parmesan
The most tender chicken breast breaded in parmesan breadcrumbs then topped with a homemade tomato sauce and melted mozzarella cheese.
[adrotate group="2"] [adrotate group="4"]- 2 Chicken Breasts (halved)
- 2 Eggs (beaten)
- 1 Cup Golden Breadcrumbs
- 1 Cup Parmesan Cheese
- ½ Cup Plain Flour
- 1Tsp Garlic Powder (divided)
- ½ Cup Olive Oil (for frying)
- Salt & Pepper
- 1 Tin 400g/14oz Tomato Puree (Passata)
- 1 Small Onion (finely chopped)
- 2 Tsp Garlic (Minced)
- 1 Tsp Italian Herbs (Dried)
- 1 Tbsp Fresh Basil
- 1 Tsp Sugar
- Salt & Pepper
- Mozzarella (sliced or shredded)
- Parmesan Cheese
- Fresh Basil (chopped)
- Piri Piri Seasoning (Mixed Chilli Seasoning - optional)
Fry the onions in a tablespoon olive oil until softened.
Add the garlic and cook for one more minute then add remaining ingredients and simmer uncovered for 30 minutes.
Preheat oven 220C/430F.
Lightly grease an oven tray with non-stick cooking spray.
With a meat mallet pound the thick part of the breast chicken to flatten (this also makes the chicken more tender).
Dip the chicken in flour and remove any excess flour.
Whisk together the eggs, salt and pepper in a shallow dish. Add the chicken into egg mixture and evenly coat from both sides.
Mix Breadcrumbs, parmesan cheese and garlic powder together in a separate dish. Dip chicken into the breadcrumb mixture to evenly coat from both sides.
Heat olive oil in a large skillet on medium-high heat until hot. Fry chicken on both sides until golden and crispy.
Place chicken on prepared tray and top with tomato sauce, mozzarella cheese, parmesan cheese, chopped basil and a sprinkle of piri seasoning and freshly ground pepper.
Bake for 15-20 minutes or until cheese is melted and chicken is cooked through.
Enjoy!