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The Best Chicken Parmigiana with a deliciously crispy breadcrumb coating, smothered in a rich homemade tomato sauce and melted cheese!

  • Chicken:
  • 1 large egg
  • salt and pepper to season
  • 2 chicken breasts, flattened
  • 1 cup breadcrumbs
  • ½ cup all-purpose flour (seasoned with chicken spice, ½ teaspoon onion powder, ½ teaspoon smoked paprika, salt and freshly ground black pepper)
  • ½ cup olive oil for frying
  • Sauce:
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 teaspoons minced garlic
  • 400 g tomato puree (Passata) or ½ packet tomato puree and 1 large peeled, chopped tomato
  • salt and pepper to taste
  • 1 teaspoon dried Italian herbs
  • 1 teaspoon sugar, optional
  • Topping:
  • 200 g mozzarella cheese shredded
  • ¼ cup fresh shredded Parmesan cheese
  • 1 tablespoon fresh chopped basil or parsley

Preheat oven 220°C.
Lightly grease an oven tray (or baking dish) with non stick cooking oil spray; set aside.
Whisk together egg and mustard in a shallow dish.
Toss chicken into the egg, rotating to evenly coat each fillet in the mixture.
Mix bread crumbs and garlic powder together in a separate shallow bowl.
Coat chicken with seasoned flour, dip into egg mixture, back into seasoned flour and lastly into breadcrumbs.
Let sit in fridge for at least half an hour.
Heat oil in a large skillet over medium-high heat until hot and shimmering.
Fry chicken until golden and crispy, (about 2 – 3 minutes each side).
Place chicken on prepared baking tray / dish and top each breast with about  1/3 cup of sauce. (See method for sauce below).
Top each chicken breast with cheese.
Sprinkle with basil or parsley.
Bake for 10 minutes, or until cheese is bubbling and melted, and the chicken is completely cooked through.
Heat oil in a medium-sized pot.
Fry onion until transparent (about 3 minutes), then add the garlic until fragrant (about 30 seconds).
Add the tomato puree, paste, salt and pepper to taste, Italian herbs and sugar (If using).
Cover with lid to simmer for about 8 minutes, or until sauce has thickened slightly. Taste test and adjust salt and pepper, if needed.
Serve with pasta, mashed potato, a salad, steamed veggies, zucchini noodles or cauliflower rice for the perfect meal!

Recipe: Amanda Conradie
Photo: Elize de Kock

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