Chicken Parmigiana
WITH Sarah McCarthy
Dinner/Lunch • 40 Minutes • Serves: 4 • Cost: $16.50 ($4.13 Per Serve)
A pub-style parmigiana made in the comfort of your own home. This recipes shows how classic “unhealthy” meals can be made healthy from home. Frying in olive oil provides healthy fats.
INGREDIENTS
- 1 punnet cherry tomatoes (halved)
- 2 chicken breasts
- 4 cups mixed salad leaves
- 1 cup Passata
- 2 cups panko breadcrumbs
- 1 cup shredded low-fat cheese
- 2 tbsp plain flour
- 2 eggs
- Drizzle of balsamic vinegar
- Drizzle of olive oil
METHOD
- Preheat oven to 220°C/200°C fan forced. Place chicken breast between two sheets of baking paper. Pound with a meat mallet (or rolling pin) until about 2cm-thick.
- In a shallow bowl, add plain flour. In a second shallow bowl add a pinch of salt and the egg, whisk until combined. In a third shallow bowl, place panko breadcrumbs.
- Toss chicken into the flour to coat, then egg mixture to coat, and then into the breadcrumbs. Transfer to a plate.
- In a large frying pan, heat enough olive oil to coat the base over medium-high heat. When oil is hot, cook chicken until golden, 2 minutes each side. Transfer chicken to a lined oven tray.
- Top each piece with two spoonful’s of the tomato passata, then sprinkle with shredded cheese. Bake until cheese is melted, and chicken is cooked through, 8-10 minutes.
- Meanwhile, combine mixed salad leaves, cherry tomatoes, and a drizzle of balsamic vinegar. Toss to coat.
- Serve chicken with salad.
