Chicken Parmesan
Chicken Parmesan
Ingredients
For the Tomato Sauce
- 1 onion, finely diced
- 2 tablespoons oil, for cooking
- 1 clove garlic, finely grated
- 7 vine tomatoes, approximately, diced
- 1 pinch chilli flakes
- 1 splash balsamic vinegar
- 1 sprinkle dried basil
- 1 pinch salt, to taste
- 1 pinch pepper, to taste
For the Breading Station
- 3 eggs, whisked
- 1 layer flour, in a tray
- 1 sprinkle dried parsley
- 1 sprinkle dried oregano
- 1 layer panko breadcrumbs, in a tray
- 100 g Parmesan cheese, grated, plus extra for garnish
For the Chicken and Assembly
- 1 chicken breast
- 1 ball mozzarella cheese, sliced
- 1 handful fresh basil leaves, for garnish
Instructions
- 1
Peel and finely dice the onion. Heat 2 tablespoons of oil in a pan over medium heat. Add the diced onion and sauté until softened, about 5-7 minutes.
⏱️ 7 min
- 2
Peel and finely grate the garlic clove. Add the grated garlic to the pan with the onions and cook for another 1-2 minutes until fragrant.
⏱️ 2 min
- 3
Remove the vine from the tomatoes and dice them into small pieces. Add the diced tomatoes to the pan along with a pinch of chilli flakes, a splash of balsamic vinegar, and a sprinkle of dried basil. Season with salt and pepper to taste.
⏱️ 5 min
- 4
Stir the sauce ingredients well and cook until the tomatoes break down and the sauce thickens slightly, about 10-15 minutes.
⏱️ 15 min
- 5
Carefully transfer the cooked sauce mixture from the pan into a blender. Blend until smooth, creating a uniform sauce. Set aside.
⏱️ 3 min
- 6
Prepare the breading station: Crack 3 eggs into a shallow rectangular dish and whisk them thoroughly for the egg wash. In a separate shallow tray, spread a layer of flour and sprinkle generously with dried parsley and dried oregano. In a third shallow tray, spread a layer of panko breadcrumbs, sprinkle generously with dried parsley and dried oregano, and grate a generous amount of Parmesan cheese over the panko mixture. Mix the panko and Parmesan together.
⏱️ 5 min
- 7
Place the chicken breast on a cutting board, cover it with cling film, and use a rolling pin to pound it until it is flattened and of an even thickness.
⏱️ 3 min
- 8
First, dredge the flattened chicken breast thoroughly in the flour mixture, ensuring it's fully coated. Next, dip the floured chicken into the whisked egg wash, making sure both sides are covered. Finally, coat the chicken completely in the panko and Parmesan mixture, pressing gently to ensure the breadcrumbs adhere well.
⏱️ 5 min
- 9
Heat oil in a frying pan over medium-high heat. Once the oil is hot, carefully place the breaded chicken breast into the pan. Fry until golden brown and cooked through on both sides, flipping once, about 4-6 minutes per side.
⏱️ 12 min
- 10
Remove the cooked chicken from the pan and place it on a metal tray. Spoon a generous amount of the blended tomato sauce over the fried chicken breast. Slice the ball of mozzarella cheese and arrange the slices on top of the sauce.
⏱️ 3 min
- 11
Place the tray with the chicken in an oven preheated to 200°C (390°F) or under a broiler until the mozzarella is melted, bubbly, and slightly golden, about 5-10 minutes.
⏱️ 10 min•🌡️ 200
- 12
Transfer the finished Chicken Parmesan to a serving plate. Garnish with fresh basil leaves and grate additional Parmesan cheese over the top before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Parmesan
For the Tomato Sauce
- 1 onion, finely diced
- 2 tablespoons oil, for cooking
- 1 clove garlic, finely grated
- 7 vine tomatoes, approximately, diced
- 1 pinch chilli flakes
- 1 splash balsamic vinegar
- 1 sprinkle dried basil
- 1 pinch salt, to taste
- 1 pinch pepper, to taste
For the Breading Station
- 3 eggs, whisked
- 1 layer flour, in a tray
- 1 sprinkle dried parsley
- 1 sprinkle dried oregano
- 1 layer panko breadcrumbs, in a tray
- 100 g Parmesan cheese, grated, plus extra for garnish
For the Chicken and Assembly
- 1 chicken breast
- 1 ball mozzarella cheese, sliced
- 1 handful fresh basil leaves, for garnish
Instructions
- 1
Peel and finely dice the onion. Heat 2 tablespoons of oil in a pan over medium heat. Add the diced onion and sauté until softened, about 5-7 minutes.
⏱️ 7 min - 2
Peel and finely grate the garlic clove. Add the grated garlic to the pan with the onions and cook for another 1-2 minutes until fragrant.
⏱️ 2 min - 3
Remove the vine from the tomatoes and dice them into small pieces. Add the diced tomatoes to the pan along with a pinch of chilli flakes, a splash of balsamic vinegar, and a sprinkle of dried basil. Season with salt and pepper to taste.
⏱️ 5 min - 4
Stir the sauce ingredients well and cook until the tomatoes break down and the sauce thickens slightly, about 10-15 minutes.
⏱️ 15 min - 5
Carefully transfer the cooked sauce mixture from the pan into a blender. Blend until smooth, creating a uniform sauce. Set aside.
⏱️ 3 min - 6
Prepare the breading station: Crack 3 eggs into a shallow rectangular dish and whisk them thoroughly for the egg wash. In a separate shallow tray, spread a layer of flour and sprinkle generously with dried parsley and dried oregano. In a third shallow tray, spread a layer of panko breadcrumbs, sprinkle generously with dried parsley and dried oregano, and grate a generous amount of Parmesan cheese over the panko mixture. Mix the panko and Parmesan together.
⏱️ 5 min - 7
Place the chicken breast on a cutting board, cover it with cling film, and use a rolling pin to pound it until it is flattened and of an even thickness.
⏱️ 3 min - 8
First, dredge the flattened chicken breast thoroughly in the flour mixture, ensuring it's fully coated. Next, dip the floured chicken into the whisked egg wash, making sure both sides are covered. Finally, coat the chicken completely in the panko and Parmesan mixture, pressing gently to ensure the breadcrumbs adhere well.
⏱️ 5 min - 9
Heat oil in a frying pan over medium-high heat. Once the oil is hot, carefully place the breaded chicken breast into the pan. Fry until golden brown and cooked through on both sides, flipping once, about 4-6 minutes per side.
⏱️ 12 min - 10
Remove the cooked chicken from the pan and place it on a metal tray. Spoon a generous amount of the blended tomato sauce over the fried chicken breast. Slice the ball of mozzarella cheese and arrange the slices on top of the sauce.
⏱️ 3 min - 11
Place the tray with the chicken in an oven preheated to 200°C (390°F) or under a broiler until the mozzarella is melted, bubbly, and slightly golden, about 5-10 minutes.
⏱️ 10 min•🌡️ 200 - 12
Transfer the finished Chicken Parmesan to a serving plate. Garnish with fresh basil leaves and grate additional Parmesan cheese over the top before serving.
⏱️ 1 min