Chicken parmesan
- Lucy Netherton
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Serves 4
Easy
Prep: 15 mins
Cook: 15 mins
A star rating of 4.6 out of 5.404 ratingsRate
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Looking for a healthier chicken parmigiana recipe? We've given the classic a makeover, resulting in a hearty yet healthy dish that's great for weeknight dinners
Nut-free
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Chunky oven chips
A star rating of 4.7 out of 5.197 ratings
Test Kitchen tips for the perfect chicken parmesan:
- Aim to pound the chicken breasts to an even thickness before coating them. It helps them cook evenly and keeps the meat juicy beneath the crisp breadcrumb coating. For an extra-crispy finish, cook the breadcrumb-coated chicken until it's golden before adding the tomato sauce and cheese.
- For a little extra flavour, you could stir a handful of fresh basil into the tomato sauce or add a splash of white wine. A pinch of chilli flakes also works well if you fancy a little heat.
- One of our favourite ways to serve chicken parmigiana is with spaghetti dressed in a simple tomato sauce, potatoes or a crisp green salad. Garlic bread on the side is always a welcome addition, too.
- This recipe is easy to prepare ahead. Simply breadcrumb the chicken and keep it covered in the fridge until you are ready to cook. Then add the sauce and cheese just before it goes into the oven for the freshest result.
Ingredients
Nutrition
Units:
MetricUS
-
2 large, skinless chicken breasts
halved through the middle
-
2 eggs
beaten
-
75g breadcrumb
-
75g parmesan
grated
-
1 tbsp olive oil
-
2 garlic cloves
crushed
-
half a 690ml jar passata
-
1 tsp caster sugar
-
1 tsp dried oregano
-
half a 125g ball light mozzarella
torn
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Nutrition: per serving
-
kcal341
-
fat14g
-
saturates6g
-
carbs19g
-
sugars5g
low
-
fibre2g
-
protein34g
-
salt0.92g
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Method
-
step 1
Halve 2 large skinless chicken breasts through the middle then place the 4 pieces between cling film sheets and bash out with a rolling pin until they are the thickness of a £1 coin.
-
step 2
Dip in 2 beaten eggs, then 75g breadcrumbs, mixed with half of the 75g grated parmesan. Set aside on a plate in the fridge while you make the sauce.
-
step 3
Heat 1 tbsp olive oil and cook 2 crushed garlic cloves for 1 min, then tip in half a 690ml jar passata, 1 tsp caster sugar and 1 tsp dried oregano. Season and simmer for 5-10 mins.
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step 4
Heat grill to High and cook the chicken for 5 mins each side, then remove.
-
step 5
Pour the tomato sauce into a shallow ovenproof dish and top with the chicken.
-
step 6
Scatter over torn pieces of half a 125g ball light mozzarella, and the remaining grated parmesan and grill for 3-4 mins until the cheese has melted and the sauce is bubbling.
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step 7
Serve with vegetables or salad and some pasta or potatoes, if you like.
Recipe from Good Food magazine, May 2011
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A star rating of 4.6 out of 5.404 ratings
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