Name: Classic chicken parmigiana
Prep time: 40 min
Cook time: 40 min
Yield: 4
Ingredients: 2 large chicken breasts -; 50g plain flour -; 1 egg, beaten -; 75g fresh breadcrumbs -; 15g parmesan, finely grated, plus extra to serve -; 4 tbsp sunflower oil -; 125g ball mozzarella, cut into 4 slices -; 300g spaghetti -; 2 tbsp olive oil -; 4 garlic cloves, finely sliced -; pinch of caster sugar -; splash of red wine vinegar -; 2 x 400g cans chopped tomatoes or passata -; 1 tsp dried oregano -

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Classic chicken parmigiana

1. 2 large chicken breasts -

2. 50g plain flour -

3. 1 egg, beaten -

4. 75g fresh breadcrumbs -

5. 15g parmesan, finely grated, plus extra to serve -

6. 4 tbsp sunflower oil -

7. 125g ball mozzarella, cut into 4 slices -

8. 300g spaghetti -

9. 2 tbsp olive oil -

10. 4 garlic cloves, finely sliced -

11. pinch of caster sugar -

12. splash of red wine vinegar -

13. 2 x 400g cans chopped tomatoes or passata -

14. 1 tsp dried oregano -

How to cook deliciously - Classic chicken parmigiana

1. Stage

Cut each chicken breast in half lengthways so you have four fillets. Put the fillets on a board, cover with a sheet of baking parchment and bash with a rolling pin until they are the same thickness all over.

2. Stage

Put the flour in a shallow dish and season with a little salt. Tip the egg into another dish, then the breadcrumbs and parmesan into a third dish, stirring to combine. Working with one chicken fillet at a time, coat in the flour, then dip into the beaten egg, and finally coat in the cheesy breadcrumb mixture. Transfer the breadcrumbed fillets to a plate as you go. To freeze, stack the fillets in a freezerproof container between sheets of baking parchment. Will keep frozen for three months.

3. Stage

To make the sauce, heat the olive oil in a shallow pan and sizzle the garlic for 2 mins. Sprinkle in the sugar and add a splash of the vinegar, then tip in the tomatoes or passata. Add the oregano, season and bubble for 10-15 mins, stirring occasionally until thickened. To freeze, leave to cool completely, then transfer to a freezerproof container (portion it into more than one, if you like). Will keep frozen for up to three months. Defrost overnight in the fridge, then reheat in a pan until piping hot.

4. Stage

Heat the sunflower oil in a large frying pan over a medium heat and cook the breadcrumbed chicken fillets for 3 mins on each side (fresh or from frozen) until golden and crisp. Arrange on a baking tray. Spoon a little of the sauce over the middle of each fillet, and top each with a slice of mozzarella. Heat the grill to high. Cook the spaghetti following pack instructions, then drain and toss with the remaining sauce. Grill the fillets for 3-4 mins, or 1-2 mins more if they’re from the freezer, until the mozzarella is melted and bubbling, then serve.