Chicken parmigiana
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Chicken parmigiana

By Barney Desmazery

Make midweek easier with our family-friendly chicken parmagiana. Ideal for freezing for busy week nights, the recipe is also easily doubled.

  • Prep:40 mins
    Cook:30 mins
  • Serves 4
  • More effort

Nutrition per serving

  • kcal 405
  • fat 20g
  • saturates 4g
  • carbs 27g
  • sugars 0g
  • fibre 3g
  • protein 27g
  • salt 0.4g

Ingredients

  • 2 large chicken breasts
  • 50g plain flour
  • 1 egg, beaten
  • 75g fresh breadcrumbs
  • 15g parmesan, finely grated, plus extra to serve
  • 4 tbsp sunflower oil
  • 125g ball mozzarella, cut into 4 slices
  • 300g spaghetti
  • 2 tbsp olive oil
  • 4 garlic cloves, finely sliced
  • pinch of caster sugar
  • splash of red wine vinegar
  • 2 x 400g cans chopped tomatoes or passata
  • 1 tsp dried oregano

Method

  1. Cut each chicken breast in half lengthways so you have four fillets. Put the fillets on a board, cover with a sheet of baking parchment and bash with a rolling pin until they are the same thickness all over.

  2. Put the flour in a shallow dish and season with a little salt. Tip the egg into another dish, then the breadcrumbs and parmesan into a third dish, stirring to combine. Working with one chicken fillet at a time, coat in the flour, then dip into the beaten egg, and finally coat in the cheesy breadcrumb mixture. Transfer the breadcrumbed fillets to a plate as you go. To freeze, stack the fillets in a freezerproof container between sheets of baking parchment. Will keep frozen for three months.

  3. To make the sauce, heat the olive oil in a shallow pan and sizzle the garlic for 2 mins. Sprinkle in the sugar and add a splash of the vinegar, then tip in the tomatoes or passata. Add the oregano, season and bubble for 10-15 mins, stirring occasionally until thickened. To freeze, leave to cool completely, then transfer to a freezerproof container (portion it into more than one, if you like). Will keep frozen for up to three months. Defrost overnight in the fridge, then reheat in a pan until piping hot.

  4. Heat the sunflower oil in a large frying pan over a medium heat and cook the breadcrumbed chicken fillets for 3 mins on each side (fresh or from frozen) until golden and crisp. Arrange on a baking tray. Spoon a little of the sauce over the middle of each fillet, and top each with a slice of mozzarella. Heat the grill to high. Cook the spaghetti following pack instructions, then drain and toss with the remaining sauce. Grill the fillets for 3-4 mins, or 1-2 mins more if they’re from the freezer, until the mozzarella is melted and bubbling, then serve.

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