The Best Chicken Parmigiana

Serves: 4

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Ingredients:

Chicken

  • 2 eggs, add another one if required

  • 4 boneless, skinless, chicken breasts, pounded to be about 1 cm thing

  • salt and pepper

  • 1 cup all purpose flour, add more if required

  • 1 cup Kookakrumb Panko breadcrumbs

  • 1 cup either Parmesan or Herb & Garlic Kookakrumb breadcrumbs

  • 1 cup vegetable oil or olive oil

Sauce

  • 1 tbsp olive oil

  • 1 large onion diced

  • 2 garlic cloves, minced

  • 400g tomato puree (pasata)

  • 200g crushed tomato

  • salt and pepper

  • 1 tbsp tomato paste

  • 1 bay leaf

  • 1 tsp dried Italian herbs

Toppings

  • 250g mozzarella cheese, sliced

  • 1/3 cup Parmesan cheese, grated

  • Fresh basil or parsley to garnish

Method

  1. Preheat oven to 220°C. Lightly grease an oven tray, large enough for all 4 chicken breasts to lay, with non-stick oil spray and set aside. Lightly whisk eggs in a shallow bowl, add salt and pepper. Prepare another shallow bowl with the all purpose flour. Season chicken breasts on both sides with salt and pepper. In a medium sized bowl combine the two types of Kookakrumb breadcrumbs. Prepare a plate for breaded chicken to be placed.

  2. Place chicken into the flour and cover then tap off any excess, then dip chicken into the egg and allow excess to drip off. Place chicken breast into the bowl of breadcrumbs and coat well lightly pushing breadcrumbs into the chicken. Place chicken breasts aside onto plate.

  3. Begin the sauce by heating oil in a medium sized pot. Add onion and cook until translucent, should take about 3 minutes, then add garlic and cook until fragrant (do not let garlic brown). Add the tomato puree and crushed tomatoes, salt and pepper, tomato paste and stir. Then add the italian herbs and bay leaf. Bring to a simmer and cover with lid, allow to cook for about 10 minutes, it is fine if it cooks for longer.

  4. Heat oil in a large fry-pan over medium-high heat until hot, you can drop a bit of breadcrumb in and if it sizzles the oil is ready. Carefully dip chicken into the pan, fry until golden and crispy, this should take about 4-5 minutes each side.

  5. Place chicken on the prepared baking tray and top each breast with the tomato sauce, a few slices of mozzarella, salt and pepper and a sprinkle of parmesan. Bake in the oven until the cheese is bubbling on top and the chicken is completely cooked through, about 10-12 minutes. Remove from the oven and garnish with basil or parsley.

Kevin Lynch