Chicken Parmigiana

I first saw Chicken Parmigiana being cooked on a episode of Diners, Drive Ins & Dives on the Food Network. Ever since then I have had a hankering not only to eat it but to create my own recipe – so here goes.

Ingredients (serves 2  – double quantities to serve 4)

2 boneless skinless chicken breasts
100g plain flour
2 large eggs  – beaten
75g Panko breadcrumbs
100g grated mozzarella
Sprinkling of Parmesan
Salt & Pepper
Cooking Oil

Tomato Sauce

1 small white onion
1 carrot
1 teaspoon garlic puree
1 tablespoon tomato concentrate
200g tomato passata
Dried Italian herb mix
Cooking Oil

Firstly make the Tomato Sauce

Finely dice the onion and grate the carrot.
Cover the bottom of a small saucepan in oil and heat (I use Rapeseed Oil but you can use any oil you wish).
Add the onion, carrot and garlic to the pan and cook until they soften.
Once soft add the tomato passata, concentrate and a generous pinch of dried Italian herbs.
Cook on a low heat for about 20 minutes.
If you like a little bit of heat in your sauce add a pinch of cayenne pepper to give a little kick.

Chicken Parmigiana

Using a rolling pin flatten the chicken breasts – I put them in a freezer bag and hit them with the rolling pin.
Season the plain flour with salt & pepper.
Dredge each chicken breast firstly in the seasoned flour, then dip in the egg, followed by dredging them in the Panko breadcrumbs on both sides.
Heat the cooking oil in a large sauté/frying pan until almost smoking.
Add the chicken to the pan and cook on each side for about 2 minutes until they are golden brown.
Transfer to a baking tray and top each chicken breast with some of the tomato sauce and then sprinkle over the grated Mozzarella and grated parmesan.

Cook in a pre heated oven at 200C for 8 minutes.

We served ours with seasoned curly fries but a dressed green salad or rice would make the perfect accompaniment.