This Chicken Parmigiana recipe is a great classic. A cross between Pollo Milanese (Breaded Chicken) and Milanzane Parmegiana (aubergine bake) this recipe combines the both. Resulted in the breaded chicken being smothered in a tomato sauce and with pieces of melted mozarella on the top.
SLICE each chicken breast horizontally across the middle to make 4 fillets.
COVER with cling film and, using a meat mallet or a rolling pin, pound each fillet until it is about 0.5cm thick.
BEAT the eggs in a shallow dish, and season with salt and pepper. Place the breadcrumbs on a plate and mix in the herbs.
DIP a piece of chicken first in the egg and then coat in the herby breadcrumbs.
MELT the butter with a glug of olive oil in a frying pan over a medium heat.
COOK the chicken for about 2-5 minutes on each side, until cooked through. You may need to cook the chicken in batches, depending on the size of your pan – use a teaspoon of butter and olive oil per chicken piece.
PREHEAT your over to 180c
PLACE your chicken to the side once cooked
BLEND the tin of tomatoes, oregano and tablespoon of extra virgin olive oil in a food processor or hand held blender. Season with salt and pepper.
PLACE the chicken in an oven proof dish
COVER the chicken evenly with the tomato sauce
TEAR and scatter the mozzarella over the chicken.
COOK the chicken in the oven for approx 15 minutes to heat the dish and melt the mozzarella.
GARNISH the chicken with basil leaves and serve.