Chicken Parmigiana

Chicken Parmigiana

No ratings yet
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

Love this recipe? Why Not share it!