Golden Crumbed Chicken Parmigiana with Quick Basil Tomato Sauce

⏱ 50 min · Serves 4

Crisp, golden crumbed chicken under a blanket of garlicky tomato sauce and bubbling melted cheese. It's the pub classic done properly at home, with a sauce that takes 15 minutes and tastes like it simmered all day.

Per serving: 700 kcal · 54.0g protein · 40.0g carbs · 36.0g fat

Ingredients

• 2 large skinless chicken breasts (about 300g each)
• 80g plain flour
• 2 large eggs, beaten
• 120g panko or dried breadcrumbs
• 40g Parmesan, finely grated, plus extra to serve
• 1 tsp dried oregano
• Salt and freshly ground black pepper
• 4 tbsp olive oil, for frying
• 2 tbsp olive oil (for the sauce)
• 3 garlic cloves, thinly sliced
• 1 x 400g tin chopped tomatoes
• 1 tbsp tomato puree
• 1 tsp sugar
• A handful of fresh basil leaves, torn
• 150g mozzarella, grated or torn
• 4 slices prosciutto or ham (optional)

Method

1. Heat the oven to 200C/180C fan. Halve each chicken breast horizontally to make 4 thin fillets, then place between cling film and bash with a rolling pin to an even 1cm thickness.
2. Make the sauce: heat 2 tbsp olive oil in a small pan, add the garlic and cook gently for 1 minute until fragrant but not browned. Stir in the tomato puree, chopped tomatoes, sugar and a good pinch of salt. Simmer for 12-15 minutes until thick and glossy, then stir in half the basil. Season to taste.
3. Set up three plates: flour seasoned with salt and pepper, beaten egg, and breadcrumbs mixed with the Parmesan and oregano.
4. Coat each fillet in flour, shaking off the excess, then egg, then press firmly into the crumb mixture so it sticks all over.
5. Heat 4 tbsp olive oil in a large frying pan over medium-high heat. Fry the fillets for 2-3 minutes each side until deep golden and crisp, working in two batches. Drain briefly on kitchen paper.
6. Sit the fillets in a baking dish or on a lined tray. Lay over the prosciutto if using, spoon on the tomato sauce, then scatter with mozzarella.
7. Bake for 12-15 minutes until the cheese is melted and blistered and the chicken is cooked through.
8. Scatter with the remaining basil and extra Parmesan. Serve with chips and a lemony green salad, or spaghetti.