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Sensational modern day Chicken Parmigiana

Modern day chicken parma

A delicious modern take on an old school favourite.
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Course: Main Course
Cuisine: Australian
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4
Calories: 687kcal
Author: Nellie Kerrison ] Relish Mama

Equipment

  • Frying pan

Ingredients

  • 2 tablespoons olive oil
  • 1 brown onion finely chopped
  • 400 g tin crushed tomatoes
  • 100 ml white wine
  • 2 garlic cloves crushed
  • 4 sprigs fresh thyme or oregano
  • 1 teaspoon sugar
  • Sea salt and freshly cracked black pepper
  • 4 chicken breasts skin off
  • 1 tablespoon grated parmesan
  • 4 tablespoons plain flour
  • 2 eggs beaten
  • 100 g coarse fresh breadcrumbs
  • Olive oil for frying
  • 2 fresh mozzarella balls sliced

To serve

  • Freshly grated parmesan
  • Basil leaves

Instructions

  • Place a frying pan on a medium heat. Add the olive oil and cook the onion for 3–4 minutes, stirring constantly.
    Add the tomatoes, wine, garlic, olive oil, thyme (or oregano), sugar, salt and pepper, and stir occasionally for 20 minutes until reduced into a luscious, thick sauce.
  • Heat the oven to 180°C. If you like, you can pound the chicken flat and cut each breast into two pieces if they are too large.
  • Mix the parmesan, flour, and more salt and pepper in a bowl or on a plate.
    Coat the chicken with the flour mixture then egg mix, followed by the breadcrumbs.
  • Heat 1 tablespoon of olive oil in a frying pan and fry the chicken on both sides until golden, adding extra oil as you cook the remaining chicken.
    You can transfer the chicken into a preheated oven to cook all the way through, if you prefer.
  • Place the chicken in a baking dish and top with the tomato sauce and mozzarella. Cook for 5–10 minutes or until the cheese is ever so slightly melted.
  • To serve, transfer to serving plates, scatter with freshly grated parmesan and top with fresh basil.

Notes

Never throw away your day-old bread… it makes great breadcrumbs. To make fresh breadcrumbs, remove the crusts from day-old white bread slices (sourdough and ciabatta are ideal) and cut into cubes. Transfer the cubes to the bowl of a food processor and process until crumbed. If not using straight away, transfer to a sealable plastic bag. Label, date and freeze breadcrumbs for up to 3 months. Place the frozen breadcrumbs in the fridge until thawed, as required.

Nutrition

Calories: 687kcal | Carbohydrates: 36g | Protein: 58g | Fat: 32g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 228mg | Sodium: 634mg | Potassium: 1289mg | Fiber: 4g | Sugar: 8g | Vitamin A: 464IU | Vitamin C: 16mg | Calcium: 136mg | Iron: 5mg