Pub-style chicken parmigiana

Name: Pub-style chicken parmigiana
Prep time: 40 min
Total time: 40 min
Yield: 4 people
Cuisine: Australian
Ingredients: 4 Chicken breast fillets; 60 g Plain flour; 2 Eggs, beaten; 120 g Breadcrumbs; 40 g Parmesan, grated; 2 tbsp Olive oil; 300 ml Tomato pasta sauce; 200 g Mozzarella, grated; to taste Salt and black pepper

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Chicken parmigiana is a pub staple in Australia: crumbed chicken schnitzel topped with tomato sauce and melted cheese. It is generous, comforting and very practical for home cooks because each layer has a clear role.

Serves: 4 people

Preparation time: 40 min

Ingredients

Chicken breast fillets – 4
Plain flour – 60 g
Eggs, beaten – 2
Breadcrumbs – 120 g
Parmesan, grated – 40 g
Olive oil – 2 tbsp
Tomato pasta sauce – 300 ml
Mozzarella, grated – 200 g
Salt and black pepper – to taste

Method

1. Slice and flatten the chicken breasts to an even thickness. Season them lightly so the meat is tasty all the way through.
2. Coat the chicken first in flour, then in egg, then in breadcrumbs mixed with Parmesan. Press the crumbs on well for a proper crust.
3. Pan-fry or bake the schnitzels until golden and nearly cooked through.
4. Spoon tomato sauce over each piece, top with mozzarella and return to the oven until the cheese melts and bubbles.
5. Rest briefly before serving. The result should be crisp underneath, juicy inside and cheesy on top.