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Chicken Parmigiana
Chicken Parmigiana
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Chicken Parmigiana

If you haven’t tried this classic then give our version a try! Think succulent pan-fried chicken schnitzel topped with basil pesto pasta sauce, melted cheese and fresh basil. 30 minutes (including prep) is all it takes!

Makes 4
Prep Time 15 minutes
Cook Time 15 minutes
Ingredients
2 large boneless, skinless chicken breasts (total weight approx 450g)
½ cup breadcrumbs
½ cup grated Parmesan cheese
2 Tbsp flour
1 egg, beaten with 1 Tbsp cold water
450g HEINZ [SERIOUSLY] GOOD™ Spicy Tomato & Chilli Pasta Sauce
½ cup grated mozzarella cheese
basil leaves to garnish (optional)

NUTRITION INFORMATION

Avg. Quantity per Serving Avg. Quantity per 100g
INGREDIENTS
Made with
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Method
Step 1
1. Preheat oven to 200°C. Cut through the chicken breasts horizontally to make 4 schnitzels. Place each piece between two pieces of cling film and flatten with a rolling pin to about 5mm thick.
Step 2
2. Mix the breadcrumbs and Parmesan cheese together. Coat the chicken in flour. Dip into the beaten egg and then coat in the mixed breadcrumbs and Parmesan.
Step 3
3. Heat a little oil in a frying pan and brown the crumbed chicken schnitzels on each side. Place into a lasagne-style baking dish.
Step 4
4. Pour over HEINZ [SERIOUSLY] GOOD™ Spicy Tomato & Chilli Pasta Sauce. Sprinkle over grated mozzarella.
Step 5
5. Bake for 10-15 minutes until chicken is cooked. Garnish with basil leaves if desired. Serve with a crisp green salad on the side.
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2 large boneless, skinless chicken breasts (total weight approx 450g)
½ cup breadcrumbs
½ cup grated Parmesan cheese
2 Tbsp flour
1 egg, beaten with 1 Tbsp cold water
450 g HEINZ [SERIOUSLY] GOOD™ Spicy Tomato & Chilli Pasta Sauce
½ cup grated mozzarella cheese
basil leaves to garnish (optional)
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