QUICK CHICKEN PARMIGIANA

5 minutes prep.

10 minutes cooking

Serves 4

Ingredients

  • 2 cups panko breadcrumbs
  • 1 tbs finely chopped thyme leaves
  • 2 tbs chopped oregano leaves,
  • plus extra leaves to serve
  • ½ cup (75g) plain flour
  • 2 eggs, lightly beaten
  • 4 x 180g chicken breasts
  • Sunflower oil, to shallow fry
  • 80g provolone cheese
  • 500g vine cherry tomatoes
  • Extra virgin olive oil to drizzle
  • Combine the panko, thyme, oregano
 

Method

  1. Combine the panko, thyme, oregano and 1 tsp salt in a bowl then place the flour and egg in separate bowls.
  2. Flatten the chicken breasts slightly with a rolling pin, then individually coat in the flour, then the egg and then the panko mix.
  3. Preheat oven grill to high.
  4. Heat 1½cm oil in a frypan over medium-high heat. Add the chicken and cook for 4 minutes a side or until golden.
  5. Drain on paper towel.
  6. Place the chicken on a baking tray lined with baking paper.
  7. Top with torn pieces of cheese then add tomatoes to the tray, drizzle with a little oil and season.
  8. Place under the grill and cook for 4-5 minutes until golden and bubbling and tomatoes are starting to collapse.
  9. Serve scattered with extra oregano.
  10. Enjoy!
 
RECIPES

QUICK CHICKEN PARMIGIANA

5 minutes prep.

10 minutes cooking

Serves 4

Ingredients
Method

Ingredients

  • 2 cups panko breadcrumbs
  • 1 tbs finely chopped thyme leaves
  • 2 tbs chopped oregano leaves,
  • plus extra leaves to serve
  • ½ cup (75g) plain flour
  • 2 eggs, lightly beaten
  • 4 x 180g chicken breasts
  • Sunflower oil, to shallow fry
  • 80g provolone cheese
  • 500g vine cherry tomatoes
  • Extra virgin olive oil to drizzle
  • Combine the panko, thyme, oregano
 

Method

  1. Combine the panko, thyme, oregano and 1 tsp salt in a bowl then place the flour and egg in separate bowls.
  2. Flatten the chicken breasts slightly with a rolling pin, then individually coat in the flour, then the egg and then the panko mix.
  3. Preheat oven grill to high.
  4. Heat 1½cm oil in a frypan over medium-high heat. Add the chicken and cook for 4 minutes a side or until golden.
  5. Drain on paper towel.
  6. Place the chicken on a baking tray lined with baking paper.
  7. Top with torn pieces of cheese then add tomatoes to the tray, drizzle with a little oil and season.
  8. Place under the grill and cook for 4-5 minutes until golden and bubbling and tomatoes are starting to collapse.
  9. Serve scattered with extra oregano.
  10. Enjoy!
 
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