Chicken Parmigiana

• chicken breast, butterflied and pounded4 piece
• flourseasoned with salt and pepper80g
• egg, beaten2 piece
• breadcrumbspanko if you have it150g
• parmesan, finely gratedin the crumb40g
• tomato pastefor napoli2 tbsp
• tomato, crushedor one 400g tin3 piece
• mozzarella, grated150g
• bacon, rashers (optional)as ham substitute4 piece
• olive oilfor shallow frying4 tbsp
• salt1 tsp
• black pepper½ tsp

Method

1. 1

   Halve chicken breasts horizontally and pound between baking paper to 1cm thick.

   Even thickness = even cooking.

2. 2

   Set up three bowls: seasoned flour, beaten egg, breadcrumbs mixed with parmesan.

3. 3

   Dip each chicken piece in flour, then egg, then breadcrumbs, pressing to coat firmly.

4. 4

   Shallow-fry in olive oil over medium heat until deep golden on both sides, about 3 minutes per side.

5. 5

   Transfer to a baking tray. Top each schnitzel with a few tablespoons of napoli sauce, a slice of ham, and grated cheese.

   Don't drown the crumb — it'll go soggy.

6. 6

   Grill or bake at 200°C until cheese is bubbling and starting to brown, about 5–8 minutes.

7. 7

   Serve with chips and a green salad.

Per serving

685

kcal

58g

protein

42g

carbs

30g

fat