Crispy Chicken Parmesan
Crumb-coated chicken cutlets under rich tomato sauce and bubbling mozzarella. Serve with spaghetti.
Ingredients
Quantities for 4. Tick things off as you go.
Method
Heat the oven
Heat the oven to 220°C (200°C fan, 425°F). Put the cutlets between two sheets of baking paper and bash gently to an even 1.5 cm thickness. Season with half the salt.
Make the sauce
Warm 1 tablespoon of the oil in a small pan, cook the garlic for 30 seconds, then add the passata, sugar and a pinch of salt. Simmer for 10 minutes until thick.
Set up the crumb
Put the flour, beaten egg, and the panko mixed with the parmesan, oregano and remaining salt in three shallow dishes.
Crumb
Dip each cutlet in flour, then egg, then press firmly into the crumbs on both sides.
Fry
Heat the remaining oil in a large frying pan over medium-high heat. Fry the cutlets for 2 to 3 minutes per side until golden. Move to a baking tray.
Bake
Spoon a little sauce over each cutlet, top with mozzarella and bake for 8 to 10 minutes, until the cheese bubbles and the chicken reaches 74°C (165°F). Scatter with basil and serve with the remaining sauce.
Nutrition per serving
625 kcal · protein 54 g · carbs 28 g · fat 33 g · fibre 2 g. This is an estimate, not a lab measurement.
Allergens
Read the label on every ingredient you buy. We can't account for how a product was made or packed.
How this page was made
Written by the Cookt team for the Cookt app, following our recipe standards. AI tools help us draft, check and illustrate recipes. No star ratings until enough people have rated this recipe in Cookt.
Sources
- Safe internal temperatures in the method: Safe minimum internal temperature chart, USDA Food Safety and Inspection Service
