Chicken parmigiana

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Step 1

Cut open the chicken breasts lengthways to butterfly them.

Step 2

Place each chicken breast between two sheets of baking paper and beat lightly with a rolling pin or meat mallet until it is about 1cm thick.

Step 3

Season each chicken breast on both sides with salt.

Step 4

Place the flour, breadcrumbs and eggs in three separate bowls.

Step 5

Lightly beat the eggs.

Step 6

Add chopped parsley and parmesan cheese to the breadcrumbs and mix together well.

Step 7

Dust each breast in the flour and shake off the excess. Then dip in the egg and let the excess drip off. Place in the breadcrumbs and press to firmly coat the breast all over.

Step 8

Preheat the oven grill to 180ºC. Heat the oil in a large frying pan over medium-high heat. Add the crumbed chicken in batches and cook for about 2 minutes on each side or until golden.

Step 9

Transfer the chicken to a baking tray and top each breast with some tomato passata. If you want to include ham, layer it on top of the passata.

Step 10

Mix together the shredded mozzarella and tasty cheese, and then sprinkle this cheese mix over each chicken until fully covered.

Step 11

Once you’re ready to go, place the chicken on the tray and cook for 5 to 7 minutes or until the cheese is golden and bubbling.

Step 12

Serve with golden fries, salad, and your favourite drink.