Chicken Parmigiana Recipe

Prepare chicken

Trim any fat from the chicken breasts. Place each breast between two sheets of cling film and gently pound with a meat mallet or heavy pan to an even thickness of about 1–1.2 cm (roughly 1/2 inch). Season both sides with 1 tsp salt and 1/2 tsp black pepper.

Set up coating station

In one shallow bowl place the flour. In a second bowl whisk the 2 eggs with 2 tbs milk until smooth. In a third bowl combine the crushed cornflakes, optional dried breadcrumbs, garlic powder, dried oregano, and remaining 1/2 tsp salt and 1/2 tsp black pepper; mix well.

Coat chicken

Dredge each pounded breast in flour, shaking off excess; dip into the egg mixture, letting excess drip back into the bowl; press firmly into the cornflake crumb mixture to thoroughly coat both sides. Set on a tray while you heat the oil.

Shallow fry until golden

Heat a large frying pan over medium heat and add the 6 tbs olive oil. When hot (oil shimmering but not smoking), fry the crumbed breasts 2 at a time for about 3 minutes per side, or until golden brown and crisp. Transfer to a paper towel–lined plate. They will finish cooking in the oven.

Make the sauce while the chicken rests: heat 1 tbs extra virgin olive oil in a medium saucepan over medium heat. Add the finely chopped onion and cook 4–5 minutes until soft and translucent. Add minced garlic and cook 30 seconds until fragrant.

Stir in the tomato paste and cook 1 minute, then add the 400 ml crushed tomatoes. Add dried basil, 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp sugar. Bring to a gentle simmer, reduce heat to low, and cook 10–12 minutes to thicken slightly. Taste and adjust seasoning.

Preheat the oven to 200°C / 400°F (fan 180°C). Lightly oil a baking tray or use an ovenproof dish large enough for the breasts.

Place the fried chicken breasts on the tray. Spoon a generous 2–3 tbs of the warm tomato sauce onto each breast and spread to cover the top fairly evenly. Place one slice of Parma ham over each sauced breast (trim to fit if needed).

Scatter or lay the mozzarella over each piece so it’s well covered, then finish with a generous sprinkle (about 1–2 tbs) of aged Parmesan on each. For extra crispness, you can add a little more cornflake crumbs mixed with Parmesan on top.

Bake in the preheated oven for 8–12 minutes, or until the cheese is melted, bubbling and starting to turn golden and the chicken registers 74°C (165°F) internal temperature when checked with a probe thermometer.

If you want a more browned finish, switch the oven to grill/broil for 1–2 minutes—watch closely to prevent burning.

Rest the chicken 3 minutes out of the oven. Meanwhile, prepare the baby gem salad: halve the baby gem lettuce, drizzle with 2 tsp extra virgin olive oil, squeeze over the lemon, season with 1/4 tsp salt and 1/4 tsp pepper, and toss with torn basil leaves.

Serve each chicken parmigiana with a spoonful of extra tomato sauce from the pan, scatter remaining grated Parmesan and a couple more basil leaves on top, and place the dressed baby gem on the side.