parmesan chicken

Chicken Parmagiana

This one is really quick and tastes fantastic. The parmesan in the crispy crumbs is seriously moreish. It is a perfect weekday treat and only takes minutes to prepare. It’s Italian food in the real spirit of Italian cooking, tasty, quick and easy to prepare. Give it a try!

What you need

4-6 boneless skinless chicken breasts
1 cup bread crumbs
2 tablespoons finely grated parmesan
Good grind of black pepper (about 1 teaspoon)
1 egg beaten
2 cups tomato pasta sauce (bottled or see here)
Pinch dried basil
Pinch dried oregano
Pinch garlic powder
1 cup grated Mozzarella cheese(optional)

The process

Take each chicken breast, cover it with cling film and pound it gently with an empty bottle or rolling pin to flatten to about 1-1 ½ cm thick.

Combine the breadcrumbs and parmesan on a plate and stir around to distribute evenly.

Beat the egg in a bowl, dip each breast into the egg, shake off excess and coat with the breadcrumb mixture, set aside and repeat to coat well.

Heat some oil in a pan on a medium heat and fry each piece until golden brown on the outside. Do not make the oil too hot or the crumbs will burn and the chicken will not cook properly.


Heat the tomato sauce in a pot, add the herbs and simmer for 2-3 minutes.

Place the chicken on top of a some tomato sauce and top with a little mozzarella and place under the grill to melt.

It’s really a fantastic flavour combination even without the mozzarella.

Serve with lightly steamed vegetables that have a little of the sauce over them.