Cook and Scale
Chicken Parmesan
4 servings · 50 min total
Crisp breaded chicken cutlets baked under tomato sauce and bubbling mozzarella. The Italian-American comfort classic everyone craves.
Ingredients
- 600 g chicken breast
- 2 egg
- 100 g breadcrumbs
- 60 g Parmesan, grated
- 60 g wheat flour
- 4 dl passata
- 2 garlic, minced
- 1 tsp dried oregano
- 130 g mozzarella, torn
- 3 tbsp olive oil
- 2 tbsp fresh basil, chopped
- salt to taste
- black pepper to taste
Contains: Gluten, Milk, Egg
Allergen info is best-effort — please verify yourself.
Method
- 1.
Make the tomato sauce — Simmer the passata with the garlic, oregano, and a splash of oil for 10 minutes into a quick tomato sauce, then season.
- 2.
Bread the chicken breasts — Halve the chicken breasts horizontally and flatten. Dust in flour, dip in beaten egg, then coat in breadcrumbs mixed with half the Parmesan.
- 3.
Fry the chicken until crisp — Fry the chicken in the oil for 4 minutes per side until golden and crisp, then transfer to a baking dish.
- 4.
Top and bake until bubbling — Spoon the sauce over, scatter with mozzarella and the rest of the Parmesan, and bake at 200°C for 15 minutes. Finish with basil.