Chicken parmigiana

Recipe by:

How to make chicken parmigiana worthy of The Sopranos

Chicken parmigiana

SERVES

4

PEOPLE

PREP TIME

20

MINUTES

COOKING TIME

30

MINUTES

CUISINE

Italian

COURSE

Main

Method

  1. First, make the sauce.

  2. Add the olive oil and garlic to a cold saucepan. Turn on the heat to medium and as soon as the garlic starts to sizzle, pour in the passata.

  3. Cut your onion in half and add to the sauce along with the butter. Cover, turn to low and simmer for twenty minutes.

  4. Taste, check for seasoning and add salt, pepper and a pinch of sugar. Remove the onion.

  5. While your sauce is cooking, set up a breading station by pouring your breadcrumbs and cheese onto a plate, your flour onto another plate and your beaten eggs onto a third plate. 

  6. Dip your chicken first in the flour, then in the egg and finally in the breadcrumbs. Place onto a wire rack and place into the fridge for ten minutes. 

  7. Heat the olive oil in a heavy-based frying pan and heat to medium. Fry the chicken for seven to eight minutes, flipping halfway through, until golden and cooked through. Leave to rest on the wire rack.

  8. Preheat your grill

  9. In an oven-proof dish place the chicken in a single layer. Spoon over the tomato sauce and top with the cheese. Grill for around eight minutes, or until the cheese is golden and bubbling. Serve with a green salad. 

Ingredients

  • 4 chicken breasts, sliced through the middle and flattened

  • 150g panko breadcrumbs

  • 100g Parmesan, finely grated

  • 3 eggs beaten

  • 200g flour

  • 100ml olive oil

  • For the sauce: 

  • 2 tbsp olive oil

  • 3 cloves garlic, crushed

  • 600ml passata

  • 1 onion

  • 1 tsp butter

  • Salt, pepper, sugar, to taste

  • For the parmiagana:

  • 2 balls of mozzarella, sliced

  • Basil or parsley, chopped (optional)

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Method

  1. First, make the sauce.

  2. Add the olive oil and garlic to a cold saucepan. Turn on the heat to medium and as soon as the garlic starts to sizzle, pour in the passata.

  3. Cut your onion in half and add to the sauce along with the butter. Cover, turn to low and simmer for twenty minutes.

  4. Taste, check for seasoning and add salt, pepper and a pinch of sugar. Remove the onion.

  5. While your sauce is cooking, set up a breading station by pouring your breadcrumbs and cheese onto a plate, your flour onto another plate and your beaten eggs onto a third plate. 

  6. Dip your chicken first in the flour, then in the egg and finally in the breadcrumbs. Place onto a wire rack and place into the fridge for ten minutes. 

  7. Heat the olive oil in a heavy-based frying pan and heat to medium. Fry the chicken for seven to eight minutes, flipping halfway through, until golden and cooked through. Leave to rest on the wire rack.

  8. Preheat your grill

  9. In an oven-proof dish place the chicken in a single layer. Spoon over the tomato sauce and top with the cheese. Grill for around eight minutes, or until the cheese is golden and bubbling. Serve with a green salad.