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Chicken Parmigiana

Julie Goodwin's Recipe - Chicken Parmigiana

Although this dish can be seen sitting sadly in a bain-marie across the country, it really is at its absolute best when it’s served straight after being cooked – hot, crispy, bubbling with rich tomato sauce and golden cheese.

Serves:

4

Preparation Time:

15 minutes

Cooking Time:

20 minutes

Ingredients

2 tsp olive oil
1 onion, chopped
2 garlic cloves, crushed
800 g can chopped tomatoes
1 tbs sugar
1⁄2 tsp salt
1⁄4 cup chopped basil leaves
4 single chicken breasts (small)
1 cup (150 g) plain flour
Salt and white pepper
2 eggs
3 cups (120 g) esh breadcrumbs
Vegetable oil for frying
1 cup (80 g) finely grated Parmesan cheese

Method

  1. Heat the oil in a medium saucepan and sauté the onion and garlic over medium heat until soft. Add the tomatoes, sugar, and salt. Bring to the boil, then reduce the heat slightly and simmer for 20 minutes, until reduced to about two-thirds of its original volume. The sauce should be quite thick. Taste it and add more salt if required. Remove from the heat and stir through the basil.
  2. Meanwhile, cut the chicken breasts in half horizontally to make two equally thick pieces. Place the flour in a shallow bowl and season with salt and pepper, then beat the eggs in a second shallow bowl with 1 tbsp water. Put the breadcrumbs into a third shallow bowl.
  3. Line up the flour, egg, and breadcrumb bowls in a row. Dip each piece of chicken into the flour, then the egg, then the breadcrumbs, shaking off the excess.
  4. Heat 5 mm oil in a large ying pan or chef’s pan over medium heat. Fry the chicken pieces in batches – don’t overcrowd the pan. Cook for about 3 minutes each side, by which time they will be golden brown and cooked through but still juicy inside. If the heat is too high, they will colour too quickly and not be cooked enough in the middle. Use fresh oil after each batch to avoid loose breadcrumbs burning and sticking to the fillets.
  5. Preheat a grill to hot and arrange the chicken on a baking tray. Spoon the tomato sauce over the top, then sprinkle with a generous handful of Parmesan cheese. Put the baking tray under the grill for about a minute, or until the parmesan starts to turn golden. Serve piping hot with steamed seasonal vegetables or salad, or as pictured, right, on bed of so polenta.

Credits:

Julie Goodwin’s Our Family Table, by Julie Goodwin, Random House, RRP: $34.99

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