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Prep 15 mins
Cooking 20 mins
Serves 4
This indulgent chicken parmigiana is a classic for a reason. Pair with our crunchy green salad.
Place the breadcrumbs in a large shallow bowl. Place the flour in another bowl and the egg in one last bowl.
Working with one of the halved chicken breasts toss in the flour, then the egg mixture and finally press each side in the breadcrumbs. Cover with plastic wrap and let firm up in the fridge for at least 30 minutes.
Heat the butter and oil in an oven-proof saucepan on medium heat. Once the butter is frothy, cook the crumbed chicken breasts for four minutes on each side, until golden and cooked through.
Set the chicken aside, add a little more oil to the saucepan and cook the onion on medium heat until soft and translucent. Add the garlic and cook for one minute.
Pour the passata and cook for five minutes until you have a lovely thick sauce. Place the four chicken schnitzels on top of the passata, place a piece of mozzarella on each, a basil leaf and sprinkle with the parmesan.
Place dish under a hot grill for a few minutes until the cheese is golden and melted.
Serve immediately or let cool in the fridge and warm up in the oven later.
The Healthy Baker flours are milled from premium 100 per cent GMO-free Australian wheat that has been carefully selected, triple-sifted and unbleached.
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