Easy Chicken Parmigiana

Ingredients

• 2 large (about 700g) Chicken breast, each sliced in half horizontally into 2 thin steaks
• 1/3 cup Plain flour
• 2 Eggs, beaten
• 1 1/2 cups Dried breadcrumbs
• 30g Parmesan, finely grated
• 3 tbsp Olive oil
• 1 cup (250ml) Tomato passata
• 1 tsp Dried oregano
• 150g Mozzarella, grated
• Salt and black pepper

You’ll need: Large baking tray

Method

1. 1

   Heat the oven to 220°C (200°C fan). Put 2 tbsp oil on a large tray and heat it in the oven while you crumb the chicken.

2. 2

   Place the chicken steaks between two sheets of baking paper and flatten to an even 1cm thickness. Season with salt and pepper.

3. 3

   Put the flour on one plate, the egg in a shallow bowl, and the breadcrumbs mixed with the parmesan on another plate. Coat each steak in flour, then egg, then breadcrumbs, pressing the crumbs on firmly. Wash your hands and the plates after handling raw chicken.

4. 4

   Carefully lay the chicken on the hot tray and drizzle with the remaining oil. Bake for 12 minutes, turning once, until golden.

5. 5

   Stir the oregano into the passata. Spoon it over the chicken, top with the mozzarella and bake for 8–10 minutes more, until the cheese is melted and bubbling and the chicken is cooked through, white all the way with no pink (75°C on a thermometer).

6. 6

   Rest for 2 minutes and serve with salad or chips (not included).