Australian Chicken Parmigiana
446kcal
Ingredients
- 4 boneless, skinless chicken breasts (8 halves)
- 1 cup all-purpose flour
- 2 cups breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 eggs
- 1/4 cup milk
- Salt and pepper, to taste
- 1 cup tomato sauce
- 2 cups shredded mozzarella cheese
- Fresh basil leaves, for garnish
- Olive oil, for frying
Method
- Preheat your oven to 375°F (190°C).
- Pound the 8 chicken breast halves to an even thickness of about 1/2 inch.
- Place the flour in a shallow dish and season it with salt and pepper.
- In another shallow dish, whisk together the eggs and milk.
- In a third shallow dish, mix together the breadcrumbs and grated Parmesan cheese.
- Coat each chicken breast in the seasoned flour, then dip it into the egg mixture, and finally coat it in the breadcrumb mixture.
- Heat a generous amount of olive oil in a large skillet over medium-high heat.
- Once the oil is hot, add the chicken breasts and cook them for 2-3 minutes on each side until golden brown and crispy.
- Remove the chicken from the skillet and place it on a baking sheet lined with parchment paper.
- Spoon the tomato sauce over each chicken breast and sprinkle the shredded mozzarella cheese on top.
- Bake the chicken for 20-25 minutes, until the cheese is melted and bubbly.
- Garnish with fresh basil leaves and serve hot.
Nutrition
Serving1chicken breastCalories446kcalCarbohydrates28gProtein36gFat20gSaturated Fat8gCholesterol148mgSodium1068mgPotassium512mgFiber2gSugar4g