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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. 


  • 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


  1. 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. 
  2. 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. 
  3. Toss chicken into the flour to coat, then egg mixture to coat, and then into the breadcrumbs. Transfer to a plate. 
  4. 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. 
  5. 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. 
  6. Meanwhile, combine mixed salad leaves, cherry tomatoes, and a drizzle of balsamic vinegar. Toss to coat. 
  7. Serve chicken with salad.