Chicken Parmigiana

This recipe is super easy, super delicious and the whole family will love it! Its something that whenever my mother would ask what we wanted for dinner and we both said "i don't know", She'd make us this! 

Makes 7-10 parmys!

2 cups of Panko bread crumbs
1 Teaspoon paprika
1 tablespoon dried oregano
generous pinch of salt and pepper  
3 eggs
2 chicken breast fillets
Olive oil (for cooking)
1 cup of Mozzarella 

NAP SAUCE (either store bought or you can DIY!)
1 400g can of crushed tomatoes
1 cup of Pasaata sauce
2 garlic cloves, crushed
1 brown onion, diced
1/4 teaspoon of dried chilli flakes
3 Basil leaves, chopped
Sprinkle of salt and pepper 

IF making the Nap sauce yourself;
Into a deep saucepan, heat olive oil over high heat. Add garlic, onion, chilli and leave to simmer until the onion is translucent.
Place the crushed tomatoes and Passata sauce and mix through.
Add salt, pepper and oregano to taste. Add basil leaves and leave to simmer for 20 minutes or until thickened. 

Pre-heat oven to 180 degrees celsius
Cut chicken breast into thin strips, lengthways
Whisk eggs into a bowl and set aside
Add breadcrumbs, paprika, salt, pepper and oregano into a bowl and mix. 
Dip the chicken pieces into the egg first, and then into the breadcrumb mixture.
Coat all chicken pieces and leave in the fridge to “set” for 15 minutes before cooking. 
Add a generous amount of olive oil or rice bran oil into a pan and cook each piece of chicken until cooked through. 
Onto a lined baking tray, spread out the cooked chicken and spread nap sauce on top. 
Add mozzarella cheese and place into the oven to melt.
Serve with a salad and EAT! 

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