Everyone loves a chicken parmigiana. It is such a classic pub meal and can be served with a side of chips & salad, or veggies. Seriously though, this will be a hit with everyone you make it for.

Related recipe:  tomato sauce.

Use more flour and breadcrumbs as needed.

April 1, 2019
  • 10m
  • 20m
  • 30m

Ingredients

  • 1 c plain flour
  • egg
  • 1 c breadcrumbs (gluten free if desired)
  • 2 chicken breasts
  • olive oil
  • 8 tbsp. passata sauce
  • 100 g nitrate-free ham, sliced
  • 4 pineapple slices
  • 1 c freshly grated cheese

Instructions

  1. Preheat oven to 200ºC and line a baking tray with baking paper.
  2. Slice each chicken breast through the flat side, to create 4 thin chicken breasts. Whisk the eggs together in a bowl and set aside. Add flour to a plate and breadcrumbs to another plate. Then coat each piece of chicken starting with the flour, then the egg mix and finish with a coat of breadcrumbs.
  3. In a large frying pan, heat olive oil (or cooking oil of your choice) over a medium/high heat. Fry off the chicken until golden on each side. Don’t worry if the middle is still a touch undercooked, as it’ll finish cooking in the oven.
  4. Place each piece of chicken on an oven tray. Top with passata sauce, ham, pineapple and finish with freshly grated cheese.
  5. Place into a hot oven until the cheese is golden brown and the chicken is cooked through (approx. 15 minutes).
  • As many as you like