The classic Chicken Parmigiana is there anything better? ... my husband doesn't think so lol lol lol It is his favorite dish to order when we go out so I also love to make at home when I can ... ssshhhh don't tell but I love it too!
Ingredients: Makes 4-6
- 4 x Small Chicken Breasts (or 8 halved)
- Chopped Flat Leaf Parsley
- 1/4 Cup Of Water
- 1 x Egg
- 3/4 Cup Of Flour
- 1 x Cup Of Bread Crumbs
- Pinch Of Salt & Pepper
- Napolitana Sauce (or another you prefer)
- 2 x Cups Of Shredded Cheese
- Vegetable Oil
- Paper Towel
Watch me make this during this 'Monthly Food Prep' vlog.
Method:
1. If needed cut your chicken breasts in half to make the size parmigiana you would like. If you need to flatten place on a board, cover with baking paper or paper towel and flatten with a rolling pin. Set aside and heat some oil in a pan.
2. In a bowl beat egg and ¼ cup of water together. In a second bowl mix flour, bread crumbs, salt & pepper.
3. Dip your chicken into your egg mix, then into your bread crumbs and lastly into your hot pan. Cook well in the oil and turn when your underside has browned. Once cooked drain any excess oil by plating on some paper towel.
4. Place your cooked chicken in a baking dish. Top with your selected sauce, shredded cheese and a sprinkle of flat leaf parsley. Cover with foil and cook for 15-20 minutes, in oven on 200c, until cheese has melted. Then remove the foil and cook for a further 10 until your cheese has browned.
Serve with a side of salad or vegetables.
Tip – If you wish to make this ahead of time for a fast freezer meal make to the point of your chicken being cooked and topped with ingredients. Instead of putting into the oven, place in a sealed container and freeze. When you want to cook defrost in the fridge a few hours prior then continue to cook as instructed.