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Food and Home
1 minute read
4 Sep 2017
1:40 pm

Recipe: Chicken parmigiana

Food and Home

The acidity of Sauvignon Blanc stands up to the zingy tomato flavours of the chicken parmigiana.

Chicken parmigiana


4 boneless, skinless chicken breasts, cut in half

Salt and freshly ground black pepper, to taste

60g (½ cup) cake flour

3 large eggs

125ml (½ cup) Parmesan, freshly grated

120g (2 cups) fine breadcrumbs

Oil, for deep-frying

500ml (2 cups) tomato purée

200g mozzarella, thinly sliced

Fresh flat-leaf parsley, chopped, to serve



1. Preheat the oven to 175°C.

2. Place each chicken breast half between two sheets of plastic wrap and pound with a meat mallet to 1cm thickness. Season.

3. Spread the flour on a large plate. Beat the eggs with the Parmesan in a large shallow bowl. Spread the breadcrumbs on another large plate.

4. Coat the chicken in the flour and shake off the excess, then dip in the egg mixture, coating well, and then in the breadcrumbs.

5. Heat the oil in a deep skillet over medium-high heat. When the oil is sizzling, reduce the heat to medium and fry the chicken in batches until golden brown, about 3 minutes on each side. Drain on paper towel.

6. Preheat the oven grill to hot. Transfer the chicken to a baking tray. Top each piece with the tomato purée and mozzarella and grill until the cheese is melted and sizzling.

7. Serve immediately, garnished with the parsley.

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