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Chicken Parmigiana

Added by hoppershaun | Thu 19 Feb 2009 @ 09:06

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Ingredients
SERVES 2
2 chicken breasts, pounded to about 1 inch thick
2 tbsp of olive oil, plus extra for shallow frying
1 garlic clove, finely chopped
1 tsp of dried oregano
1 can of chopped tomatoes
salt and black pepper
1 egg, beaten
25g plain flour
100g breadcrumbs
50g mozzarella or cheddar cheese, grated
25g parmesan, grated

Method
1. Heat the 2 tbsp of olive oil in a saucepan. Add the garlic and gently cook for 2 minutes.
2. Empty the can of chopped tomatoes into the pan and the oregano. Season and stir. Cook over a low/medium heat for 20-25 minutes until sauce is thick.
3. Meanwhile, coat the pieces of chicken in flour, shaking off any excess. Next dip into the egg, and then finally dip into the breadcrumbs, ensuring the chicken is evenly covered.
4. Preheat the oven to 200C.
5. Heat enough olive oil for shallow frying in a frying pan. Fry the chicken on both sides until golden.
6. Place the chicken in a roasting tray and pour over the tomato sauce. Sprinkle over the grated cheeses and place in the middle of the oven. Bake until the cheeses have melted and the chicken is cooked through, about 10-15 mins.
7. Serve with mixed salad leaves, tossed in a little vinaigrette.

tried this recipe or a similar one? share your tips...

1. by Adnan on Sun 22 Jan 2012 @ 07:03

Wonderful recipe. We had this with Brown Rice Risotto which made a perfect combo.

2. by Mary on Mon 29 Aug 2011 @ 14:09

I had made tomato sauce the day before using fresh tomatoes from my garden - garlic, oil, white wine and fresh basil. I only had Italian flavoured breadcrumbs so didnt need to add anything more to the breading. I used boneless chicken thighs instead of chicken breast, glad I did.....they were very juicy. Delicious!

3. by Andrea on Thu 30 Jun 2011 @ 05:38

This is delicious. I've had a craving for chicken parm for weeks and this certainly did the trick! I was going to serve it with salad, but ended up serving it with roasted garlic bread because I forgot to buy lettuce at the store. Still delicious, just a bit on the heavier side. For a drink, I chose a nice bottle of Chianti. Perfect. :)

4. by Chanel on Mon 20 Jun 2011 @ 03:26

very nice recipe :D

5. by nickykinz on Mon 06 Jun 2011 @ 06:30

"Who lists flour, breadcrumbs and parmesan by weight and not volume (1/2 cup, etc.)?"<br /> All UK recipes list things like that by weight. If you have any of Jamie's books you would know this.

6. by Simon on Sun 20 Mar 2011 @ 16:37

Please, please make the 'Print recipe' option work properly! I only want the recipe, not four pages of comments!

7. by Esk on Wed 23 Feb 2011 @ 02:09

Yep. Very straight forward, delicious & ideal for entertaining too, so you have little preparation and max time with your friends. Agreed that salad is plenty as a side. Put a slice of ham on each breast under the cheese for extra taste, interest, and for true Aussie style parmigiana!

8. by Zoe on Mon 14 Feb 2011 @ 23:09

My other half decided to cook me this for Valetine's night. It's fantastic. Very much reminiscent of the time we spent in Australia! I'd very much recommend this. You don't need a lot with it apart from a salad though,as there's a lot of it to eat (especially if you have a starter). Easy and impressive!

9. by groovycow on Sun 06 Feb 2011 @ 15:32

I think the people making comments about what to do with the oregano and the garlic should try reading points 1 and 2 of the recipe! If they still don't know what to do they have no business beingin the kitchen!

10. by Bentley on Mon 27 Dec 2010 @ 07:39

From a very experienced chef: easy to follow and tasty but you need to tell the inexperienced what to do with the oregano?

Add a twist to this classic by slicing into the chicken breast horizontally to make a small pocket inside and fill with the cheese anda pinch of tarragon, before dipping in the egg.

11. by ecky on Thu 18 Nov 2010 @ 02:02

What should I do with the garlic after I cook it? No explanation on method.

12. by brenda leighton on Sun 14 Nov 2010 @ 22:40

delicious and easy served with spagetti

13. by Stephen on Mon 25 Oct 2010 @ 08:36

@ Margaret FRI 22 OCT 2010 @ 03:49
"What size can of tomatoes?" - The usual 400g size. If it were any other size, the jumbo size would probably be given.
"Who lists flour, breadcrumbs and parmesan by weight and not volume (1/2 cup, etc.)?" - Apparently, this website.
"Did you mean pound the chicken to 1/2"? Most boneless breasts aren't even 1" thick before pounding." - Yes, and we know: thank you for stating the obvious.

Having this with some pasta for dinner tonight. Break out the red wine!

14. by Margaret on Fri 22 Oct 2010 @ 03:49

What size can of tomatoes? Who lists flour, breadcrumbs and parmesan by weight and not volume (1/2 cup, etc.)?
Did you mean pound the chicken to 1/2"? Most boneless breasts aren't even 1" thick before pounding.

15. by Spam on Wed 18 Aug 2010 @ 18:57

There's a big following in Australia for the old chicken parma, as the Melbourn-ites dub it. Push aside the bangers and mash, throw away the curries, and get onto it UK! See the following at parma.com.au

16. by Paul on Mon 28 Jun 2010 @ 11:31

This is amazing! Did anyone see the footy last night?

17. by Meaghan on Fri 05 Mar 2010 @ 21:54

Super easy to make and delicious! It is now mine and my boyfriends favorite dish! I've already passed it along to several friends who also enjoyed it. Great for during the week or even on the weekend for guests! I made a little extra sauce and served it on some pasta for a nice side dish with some roasted potatoes. Yum!

18. by Johno on Fri 29 Jan 2010 @ 18:15

This is a great recipe..try serving it on a bed of spaghetti that has been mixed in with some of the tomato sauce...B.E.A.uitiful.

19. by Veeda on Sat 16 Jan 2010 @ 10:32

Absolutely loved it! Thank you for giving such an easy and tasty recipe... I will now make sure I look up all your posts!

20. by sprat on Mon 07 Dec 2009 @ 17:02

Scrumptiuos!! Served with a green salad and saute potatoes mmmmmm..... great mid week meal... try adding fresh basil :-)

21. by ross on Mon 23 Nov 2009 @ 12:35

pure healfy btw, heavy belter ae a munch :D(L)

22. by abhy on Wed 22 Apr 2009 @ 01:31

DELICIOUS and easy... i am a college student and its the best way to cook this dish with limited resources!
girls liked it.. n a pint of killians made it better!