Chicken Parmigiano

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Chicken breast fillets		2
Salt & pepper		as required
Flour		as required
Egg		1
Breadcrumbs		as required
Vegetable oil		as required
Tomato sauce (shop bought)		as required
Parmigiano reggiano		as required
Mozzarella cheese		as required

Method

Prep

20min

Cook

40min

Cut the chicken breast fillets in two and tendersise to make thin. Season with salt & pepper and keep aside for 5 minutes.

Dredge with the flour and pat off any excess. Run through the beaten egg and coat with the breadcrumbs.

Put 4 tbsp vegetable oil in a frying pan and fry the chicken for 5 minutes on both sides. Remove to a plate.

Spread out 6 tbsp tomato sauce in an oven dish and place the fried chicken on top. Cover with 4 tbsp more tomato sauce and spread over.

Sprinkle with 4 tbsp grated Parmigiano reggiano and bake in a preheated oven 200C for 20 minutes.

Sprinkle 4 more tbsp grated Parmigiano reggiano and 4-6 tbs grated mozzarella cheese on top. Add some finely chopped parsley if you like.

Return to the oven and bake for a further 10 minutes before serving.

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