- February 2019
- Serves 4
- Hands-on time 35 min, simmering time 40 min
Recreate a classic Italian-American recipe with our chicken parmigiana. Crunchy escalopes, tomato sauce and melted cheese… what’s not to love?
- 32.1g (14.3g saturated)
- 93.3g (9.6g sugars)
If you have some ghee in the kitchen, skip step 4 and use it instead of the clarified butter to fry the chicken (step 6).
If you prefer, cook just 2 chicken breasts and serve 1 escalope per person.
Make the tomato sauce up to 3 days ahead, cool, then cover and store in the fridge.
Use extra-virgin olive oil for the sauce and simmer it gently, stirring regularly so the sauce doesn’t catch on the base of the pan. Clarifying the butter, then mixing it with a little olive oil will make it easier to fry the chicken escalopes without burning the butter.
Add the basil to the sauce just before serving to preserve its fresh flavour.
Coat and fry the chicken escalopes at the last minute and only bake them long enough to just melt the mozzarella. Take care not to overcook the chicken or
brown the cheese.
Ripe and fruity (but not oaky) whites suit this. Go for a bright Sicilian fiano or a French viognier.
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