Chicken Parmigiana is a pub lunch that you can easily make at home without the cost!
Method
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Place the chicken breasts flat on a cutting board and cut through length ways so that you have four flat chicken fillets (try to keep them evenly sized if you can).
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Season the breadcrumbs and add some herbs to taste and place on a dinner plate.
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In a small bowl combine the egg and milk to make an egg wash.
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Dip the chicken fillets into the egg wash mix and then into the crumbed mixture so they are evenly coated.
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Place the crumbed fillets in the fridge for 30 minutes uncovered to 'set' the crumbs (this stops the crumbs from coming off during cooking).
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Preheat the oven to 200 degrees.
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Pan fry the crumbed fillets in a frypan until nice and golden and then place the fillet on a greased oven tray.
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Top with the tomato mixture and grated cheese.
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Bake for 10 minutes or until the cheese is bubbling and golden.
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Place the tin of tomatoes and onion in a small saucepan.
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Cook on medium for 30 minutes or until reduced and thick.
Recipe Hints and Tips:
- For a faster Chicken Parmi, use pre-made breadcrumbs and tomato salsa.
