Chicken Parmigiana
Servings:
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Ingredients
Instructions
Nutrition
| 290 g | Chicken breast | |
| 2 | Eggs | |
| 2 tbsp | Milk | (jersey) |
| 50 g | Parmesan | |
| 250 g | Fresh mozzarella | |
| 25 g | Butter | |
| 15 g | Basil | |
| 420 g | Tomato sauce | |
| 150 g | Breadcrumbs | |
| 2 tbsp | Olive oil | |
| 75 g | Flour |
- Preheat the oven to 180°C (350°F/gas mark 4). Place the chicken on a chopping board and cut each fillet in half lengthways. Spread them out and cover with parchment paper, then bash with a rolling pin until they are about 1cm thick.
- Put the flour in a dish and season generously with salt and pepper. Put the eggs in a separate dish with the milk and season, then beat lightly with a fork. Put the breadcrumbs and Parmesan into a third dish, stirring to combine. Dust each chicken escalope in the seasoned flour, then dip into the beaten eggs and finally coat it in the breadcrumbs. Arrange on a plate.
- Cut the mozzarella into 4 slices and set aside. Heat the oil and butter in a large non-stick frying pan over a medium heat. Cook the escalope’s for 2 minutes on each side, until crisp and golden. Pour half of the tomato sauce on a baking tray or into a baking dish, then add the chicken. Spoon a little of the sauce on each one and top with a piece of mozzarella. Transfer to the oven and cook for 10-12 minutes, until the mozzarella is bubbling.
- Garnish the chicken with some fresh basil and serve hot.
Fat:
40.7g
Saturates:
17.97g
Sugars:
6.6g
Protein:
44.8g
Carbs:
49.4g
Fiber:
3.8g
62.3%
Calories
49.9%
Carbs
52.7%
Protein
101.8%
Fat
15.2%
Fiber