Chicken Parmesan
Crisp breaded chicken topped with tomato sauce and melted mozzarella.
50 min · Medium · Serves 4 · ~650 kcal / serving · Italian-American
Ingredients
- 4 chicken breasts · halved horizontally if very thick
- 60 g plain flour
- 2 eggs · beaten
- 120 g breadcrumbs
- 40 g parmesan · grated
- 2 tbsp olive oil
- 300 g tomato sauce
- 150 g mozzarella · grated or torn
- salt · to taste
- black pepper · to taste
Cook tips
- Flatten very thick chicken pieces so they cook evenly.
- Keep the tomato layer light so the breadcrumb coating stays crisp.
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Method
- 1
Coat the chicken
Season the chicken, then coat in flour, beaten egg and breadcrumbs mixed with parmesan.
- 2
Brown the chicken
Cook in olive oil until golden on both sides.
6 min timer
- 3
Add sauce and cheese
Transfer to a baking dish, spoon over tomato sauce and top with mozzarella.
- 4
Bake
Bake at 200°C until the cheese is melted and the thickest part of the chicken reaches 75°C internally.
15 min timer · Checkpoint 75°C — read with a thermometer
- 5
Rest and serve
Rest briefly, then serve with pasta, salad or vegetables.
3 min timer
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