Chicken Parmigiana

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Chicken Parmigiana
 Serves 4 

 

 Ingredients:

2 chicken breasts skinless and boneless 180g each 

100g plain flour 

1 salt 

1/2 tsp black pepper 

3 beaten eggs 

180g panic breadcrumbs 

30g parmesan cheese 

1 crushed garlic clove 

1 spring thyme 

30g butter 

 

For the topping :

1/2 clove garlic 

1 tsp of fresh thyme 

1 punnet of cherry tomatoes 

1 tsp balsamic vinegar 

2 tbsp extra virgin olive oil 

1 handful of fresh basil 

2 125g balls fresh mozzarella cut into slices 

 

 

Method:

Trim any excess skin or fat from the chicken breasts, then cut horizontally in half to create 2 thinner cuts of meat, then repeat with the other piece of chicken. 

Season the flour with salt and pepper and spread out on a plate. 

Make sure your beaten egg is in a bowl big enough to dip the chicken into.

Mix the grated parmesan cheese with the breadcrumbs and spread out onto a plate.

Dip the chicken into the flour both sides making sure they are fully coated. 

Transfer from the flour into the egg mixture, then finally lay the chicken on top of the breadcrumbs. 

Using a clean, dry hand coat the chicken in the parmesan breadcrumbs and place on a plate ready for cooking. 

Repeat the process until you have coated all the chicken. 

Heat a non-stick frying pan with a little olive oil, when hot place the chicken into the pan. 

Don’t over fill the pan, do it in two batches if required. 

Meanwhile to make the topping chop the garlic and thyme and place in a bowl. 

Cut the cherry tomatoes up into halves and quarters then add to the garlic and herbs. 

Drizzle over a little balsamic vinegar, if you don’t have balsamic use some red or white wine vinegar. 

Finish with a few table spoon of extra virgin olive oil and a handful of chopped fresh basil before mixing together. 

Turn the chicken over and cook the other side for 2 minutes. 

Add the butter, crushed garlic clove and thyme. 

Carefully spoon the tomato mixture on top of each chicken breast, then add two slices of fresh mozzarella on top of the tomatoes. 

Season with a little salt, pepper and a drizzle of olive oil. 

You can also sprinkle just a few remaining breads on top of the cheese before grilling for 2 minutes or bake in the oven for 5 minutes at 180c 

Products Used:

MasterClass Edgekeeper Self-Sharpening 20cm (8") Chef Knife

MasterClass Cast Aluminium 28cm Fry Pan

Maxwell & Williams Boho 20cm Plate Kiraku Blue

MasterClass Premium Quality Stainless Steel 250ml Oil Drizzler