Chicken Parmigiana
Now this isn’t your pub classic chicken parmigiana that you know, as it has eggplant!
It might be controversial but i am totally against ham on a chicken parmi! It has to be eggplant or nothing!
This is more of an italian style chicken parmigiana, the sauce is similar to how I make the base of most of my pasta sauces and then it’s topped with a lot of mozzarella and parmesan!
This recipe uses my classic schnitzel recipe also.
There is a bit of prep involved for this recipe, but when you take that first bite you know it’s all worth it.
If you love Italian style parmigiana, then you are going to love this one!
If you do, let me know in the comments below & enjoy!
Prep Time: 45 min
Cooking Time: 20 min
Serves: 4
Ingredients:
Sauce:
2 TBS olive oil
4 garlic cloves crushed
1/2 TBS Italian herbs
1/2 cup dry white wine (optional)
1 x 400g passata
1 TBS tomato paste
1 TBS brown sugar
Salt and pepper to taste
Schnitzel:
Chicken breast x 2, cut into half
1/4 cup flour
1 TBS onion powder
Salt & Pepper
1/2 cup panko bread crumbs
3 TBS finely grated parmesan cheese
2 TBS finely chopped parsley
1 egg
Dash of milk
Vegetable oil to fry
1/2 eggplant, cut into thin slices
Grated Parmesan
Grated mozzarella
Method:
Sauce:
In a pan, over medium heat add the oil, garlic cloves and Italian herbs. Cook for 5 mins, stirring occasionally
Add in the white wine and simmer until reduced
Add in the passata, brown sugar, tomato paste and salt and pepper, stir until combined
Let it simmer on a low heat for 30 mins
Schnitzel:
Cut the chicken breast in half and then using a meat mallet, bang it out until it’s nice and thin.
Cover the chicken in salt, pepper and Italian herbs and let it sit for 20 mins
Arrange eggplant slices on a plate and generously salt. Let it sit also for 20 mins, and then remove the liquid with paper towel
Place flour in one bowl, whisk egg and milk in the next, and then mix the breadcrumbs with Parmesan cheese and parsley
Meanwhile, crumb the chicken in the flour, egg mix and breadcrumb mix
Heat a shallow amount of vegetable oil over a medium high heat
Fry the chicken until golden on both sides and cooked through
Cook the eggplant slices, about 1 min on each side
Preheat oven to 180c
Place the chicken in a lined baking tray, top with sauce and then mozzarella and Parmesan
Bake for 10 mins until melted and the cheese starts to go golden. Top with more sauce and parmesan
Serve & enjoy! I love to serve with crunchy potatoes and greens.
