Tender pieces of crumbed chicken are topped with homemade tomato sauce and grated cheese, and then oven baked until the cheese is golden and melted. The tomato sauce and crumbed, uncooked chicken can be prepared in advance but it is best to cook the chicken and assemble the dish just before it goes into the oven.
Heat oil in a heavy-based medium saucepan over medium heat. Add onion and garlic and cook, stirring occasionally, for about 5 minutes, until onion has softened but not browned. Add tomatoes, basil and brown sugar, increase heat and bring to the boil. Once boiling, reduce heat and simmer for about 35-40 minutes, stirring occasionally, until sauce has reached the desired consistency. Add salt and pepper to taste. Set aside for 10 minutes, and then pur?e sauce in a blender or food processor.
Trim any fat from chicken. Cut chicken breasts in half horizontally. Cover chicken with a freezer bag or place between two layers of cling film and lightly pound with the flat side of meat mallet or rolling pin to flatten.
Whisk eggs and milk together in a bowl. Coat one piece of chicken in flour and shake to remove excess. Then dip the chicken into the egg and milk mixture ensuring that all of the flour is moistened.
Then coat the chicken in breadcrumbs, pressing firmly to ensure crumbs adhere. Repeat with remaining pieces of chicken.
To fry chicken, heat some of the oil in a heavy-based frying pan over medium-high heat. We cook the chicken in two batches using 10 ml of oil for each batch (the number of batches will be determined by the size of your frying pan and you'll need to divide the oil evenly between each batch). Fry the chicken in a single layer, without overcrowding the pan, until golden brown and cooked through.
Wipe the pan out with paper towels between each batch of chicken to remove any crumbs. This prevents the overcooked loose crumbs adhering to the next batch of chicken.
Drain cooked chicken on paper towels.
Place cooked chicken in a large baking dish and spread with sauce. Sprinkle with combined cheeses.
Bake at 200 degrees Celsius (180 degrees fan-forced) for about 15-20 minutes, or until cheese is melted and golden. We sprinkle the chicken parmigiana with chopped parsley before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1296g)|
|Recipe Makes: 4|
|Calories from Fat: 1933 (57%)|
|Amt Per Serving||% DV|
|Total Fat 214.8g||286 %|
|Saturated Fat 109.6g||548 %|
|Monounsaturated Fat 77.4g|
|Polyunsanturated Fat 14.5g|
|Cholesterol 698.1mg||215 %|
|Sodium 9618.7mg||332 %|
|Potassium 1952.9mg||51 %|
|Total Carbohydrate 88.5g||26 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 83.4g|
|Protein 266.2g||380 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3369
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