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Modern Australian recipes

Chicken parmigiana recipe

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Created by Suzanne Gibbs and Lucy Nunes

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Photography: Joshua Dasey

Cuisine: Modern Australian
Servings: Serves 4
Cooking Time: Less than 60 minutes
Course: Lunch, Main

Chicken Parmigiana

Ingredients

600g chicken thigh fillets
2 tablespoons plain flour, seasoned
2 eggs, lightly beaten
1 cup (70g) fresh breadcrumbs
2 tablespoons chopped parsley
1 tablespoon chopped oregano
¼ cup (60ml) olive oil
700ml bottle passata
½cup (40g) grated parmesan
½cup (50g) grated mozzarella
green salad, to serve

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Preparation

1. Preheat oven to 200°C or 180°C fan. Lightly grease a shallow 6-cup ovenproof dish.

2. Toss chicken in flour, shaking off excess. Dip in egg and coat in combined breadcrumbs and herbs. Heat oil in a large frying pan on medium. Cook chicken in batches for 1-2 minutes each side, until browned.

3. Cover base of prepared dish with 3/4 cup (180ml) of passata. Top with half of chicken, 1 cup (250ml) of passata and half of parmesan. Top with remaining chicken, passata, parmesan and mozzarella. Season to taste and bake for 30 minutes, until bubbling and cheese is golden. Serve with green salad.

If you enjoyed this Chicken parmigiana recipe then browse more Modern Australian recipes and our most popular hainanese chicken rice recipe.

Modern Australian Restaurants

Displaying 10 of 594 Modern Australian Restaurants.

	Restaurant	Book Online	Suburb
1.	Valentino's		Northbridge
2.	Smithfield Tavern		Smithfield
3.	Benny's Bar & Cafe		Fremantle
4.	Arch Rival		Palmerston
5.	Stirling Hotel		Stirling
6.	Mahogany Inn		Mahogany Creek
7.	Morning Star Estate		Mt Eliza
8.	Anise		City
9.	Artespresso		Kingston
10.	The Boat House by the Lake		Barton

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