Print Options:

Chicken Parmigiana

Yields1 Serving

 vegetable oil
 1 garlic clove
 1 bunch basil
 50 g mozzarella cheese
 2 chicken breast fillets
 2 tbsp plain flour
 1 egg
 ½ cup fine breadcrumbs
 400 g diced tomatoes
 1 cucumber
 60 g baby spinach

Preheat oven to 200°C. Peel and crush the garlic. Pick the basil leaves. Grate the mozzarella cheese.


Tenderise the chicken breasts until evenly flat and roughly 2 cm thick.


Crumb the chicken with plain flour, egg, then breadcrumbs.


In a medium fry pan, cover the base with vegetable oil to allow for a shallow fry. Cook the chicken for 2-3 minutes on each side or until golden. Meanwhile, prepare an ovenproof dish by covering the base with half the diced tomatoes. Place the cooked schnitzels on top and cover with the remaining tomatoes. Sprinkle with basil and mozzarella cheese and bake for 5-10 minutes.


Combine the cucumber and baby spinach for a simple salad.