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Chicken Parmigiana

An international favourite, this parmigiana recipe is ideal for chicken, but can also be used for thin beef or pork steaks, and even eggplant too!
Course Lunch, Main Course
Cuisine European, Italian
Keyword aubergine, beef, chicken, eggplant, European, Italian, marinara, parmigiana, pork, tomato
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 portions


  • Chopping board
  • Chef's Knife
  • Crumbing set: 1 side plate for flour, 1 bowl for egg whites, 1 plate for breadcrumbs
  • Skillet (ovenproof)
  • Baking dish - if skillet isn't ovenproof


  • 2 Chicken breasts of your preferred size
  • 3 oz/100g/1cup fresh breadcrumbs
  • 2 egg whites
  • 1 tbsp Parsley dried
  • 4 tbsp Parmesan cheese grated
  • 1 ball mozzarella or 1 cup grated mozzarella
  • 3 tbsp oil - for frying
  • Marinara sauce as per recipe


  • Preheat your oven to 200˚C/400˚F
  • Pat dry, and then carefully cutting your chicken breast in half so that it creates a 'heart' shape. This helps with speeding up cooking time, and it looks fancy too!
  • With your breast prepared, first coat it in flour, then egg, then breadcrumbs. Set aside, and repeat with the second breast.
  • Once coated, heat the oil in the skillet over medium-high heat, and only add the chicken when hot. Cook on one side for approx. 5 minutes, or until golden brown in colour.
  • Turn the chicken over, and cook on the other side until golden brown. You can place a lid over the pan whilst the chicken is cooking, this will not harm the crumbing, and will create steam to ensure the chicken is thoroughly cooked through.
  • Whilst the chicken is cooking, carefully cut or tear your mozzarella cheese into thin slices.
  • Once both sides are golden brown, pour over enough marinara sauce to fully coat the chicken, and then top with the mozzarella slices.
  • Place the tomato and cheese topped chicken into the oven, and cook for 10-15mins, or until the cheese bubbles and goes golden brown.
  • Remove from the oven, and serve immediately with a fresh green salad.


For a vegetarian option, substitute the chicken with thick rings of eggplant/aubergine, and follow the same process.