Updated: Jun 28, 2019
This classic chicken parmigiana will satisfy those pub food cravings with a healthier twist. I decided not to add the tomato passata sauce and cheese because it tasted amazing without it, so this is something you can add if you prefer. Another weeknight meal that is really easy to prepare while tasting amazing!
Ingredients (serves 4)
4 Chicken Breast (cut in half horizontally)
1 cup breadcrumbs
3/4 cup parmesan, grated
1/4 cup parsley, chopped finely salt/ pepper
1/4 cup extra virgin olive oil
5 medium potatoes, chopped into fries
1/4 cup rosemary, chopped finely salt/ pepper
Drizzle of extra virgin olive oil
Vegetables in season (e.g broccoli, mushrooms, courgettes, carrots)
2 cloves garlic, chopped finely
Small cube ginger, chopped finely
2 tbsp soy sauce
1 tbsp Moroccan seasoning
Preheat oven at fan bake for 180 °C. Line a baking tray with baking paper and prepare fries onto tray. Drizzle with olive oil and season with salt. Sprinkle rosemary on top and bake in oven until crispy (approx. 20-25 mins).
Halve 4 medium skinless chicken breasts through the middle then place the 8 pieces between cling film sheets and bash out with a rolling pin until they are the thickness of a $2 coin. Dip in 2 beaten eggs, then breadcrumbs, mixed with grated parmesan. Set aside on a plate.
Heat 1/4 cup olive oil in a fry pan over medium heat. Turn heat down to a low temperature and cook chicken until brown on each side (approx. 6-7 mins each side). Leave on low heat until cooked through.
While the chicken is cooking, prepare the vegetables. Heat 1-2 tbsp olive oil over medium heat in a fry pan and add ginger and garlic. Add the chopped vegetables, soy sauce and moroccan seasoning and cook until crunchy (approx. 5 mins).
Serve on four plates with rosemary fries, chicken parmigiana and the seasonal vegetables. Additionally, you can add passata sauce and melted cheese.