Chicken Parmigiana

Chicken Parmigiana

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Course Main Course
Cuisine Irish, Italian
Servings 4


  • 50 g self-rising flour or plain flour
  • 2 eggs
  • 100 g Panko breadcrumbs
  • 100 g parmesan cheese grated ( 50+50)
  • 2 chicken breasts butterflied
  • 2 tbsp oil
  • 400 ml cherry tomato sauce
  • 2 mozzarella balls sliced
  • Salt and pepper to season


  • Preheat the oven to 200˚C. prepare a an oven dish.
  • Using 3 bowls, prepare the breadcrumb coating mixture.
  • In the first bowl, place the flour in the first bowl.
  • In the second bowl, combine the eggs.
  • And in the final bowl, combine the panko bread crumb, half of the grated parmesan, and seasoning.
  • Dip the butterflied chicken in the flour, then in the egg mixture and coat with the breadcrumb mixture. Set aside on a tray lined with parchment paper.
  • In the meantime, in a saucepan, warm the tomato sauce until piping hot. Pour the sauce in the oven safe dish. Keep aside, covered.
  • Then, heat a large sauté pan with some oil over medium heat.
  • Add the breaded chicken one at the time and colour for 2 minutes on each side for each chicken pieces. Remove from the pan onto the baking tray.
  • Once all the chicken are coloured, add the chicken pieces in the tomato sauce and add the sliced mozzarella and the rest of the grated parmesan.
  • Place in the oven and roast for 10-15 minutes until the chicken is fully cooked and the mozzarella is fully melted, coloured and bubbling.
  • Remove from the oven and serve immediately with your favourite side of pasta or mash potatoes.
Keyword cheese, chicken, Kevin Dundon, one pot wonder, tomatoes

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