Chicken Parmigiana

Name: Chicken Parmigiana
Total time: 45 min
Yield: 4
Ingredients: 4 chicken breasts, halved and pounded thin; 120 g flour; 2 eggs, beaten; 150 g breadcrumbs mixed with 30 g Parmesan; 150 ml olive oil, for frying; 500 ml tomato passata; 2 cloves garlic, minced; to taste salt, pepper, dried oregano; 250 g mozzarella, torn

Crisp cutlet, quick sauce, melted mozzarella.

Total: 45 min
Active: 30 min
Serves: 4
Cuisine: italian

Servings4

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Ingredients

Sauce

2 ⅛ cups tomato passata
2 cloves garlic, minced
to taste salt, pepper, dried oregano

Assembly

9 oz mozzarella, torn

Steps

Heat the oven to 200°C / 400°F. Simmer the passata with the garlic, oregano, and salt for 10 minutes.
Season the cutlets and coat each one in flour, then egg, then the breadcrumb mix.
Shallow-fry in hot oil 2–3 minutes per side until deep golden, then drain on a rack.
Spread a little sauce in a baking dish, lay in the cutlets, and top each with sauce and mozzarella.
Bake 12–15 minutes until bubbling and browned. Rest 5 minutes before serving.