CHICKEN PARMIGIANA

If you ate it first in Italy (pollo alla Parmigiana, just sayin’), you’ll be surprised at how easy it is to emulate the real deal from the comfort of your own kitchen

SERVES 4 | CALS 623 PROTEIN 48G | FAT 30G | CARBS 38G

INGREDIENTS

700g tomato and basil sauce •

400g tin of

chopped tomatoes

• 4 chicken breasts

• 50g flour

• salt and pepper

• 2 eggs

• 75g breadcrumbs

• 50g Parmesan, finely grated

• 3 tbsp olive oil

• 125g mozzarella ball, drained and thinly sliced

• basil leaves, to serve

METHOD

1 | Pour the tomato sauce and chopped tomatoes into a pan and set over a low heat while you prep the chicken. Preheat the grill to medium-high.

2 | Grab a mallet and call to mind some agg. Now take it out on the chicken. Put the breasts on the board, cover with clingfilm, and bash ’em with a mallet or rolling pin until they’re 1cm thick. Feeling better? Good. Breathe. It’s okay.

3 | Now grab three bowls (apologies to the dishwasher…). Put the flour and some seasoning into a shallow bowl; in the second, beat the eggs; in the third, mix the breadcrumbs with the Parmesan. This is your production line. Coat each chicken breast in flour, tap off the excess, dip into the egg, then coat in the breadcrumbs mixture.

4 | Heat the oil in a large frying pan and fry the chicken for 3 mins on each side, or until golden and cooked through (you might need to do this in batches).

5 | Pour the hot tomato sauce into an ovenproof dish and arrange the chicken on top of the sauce. Top each chicken breast with mozzarella slices, then grill for 5 mins until golden and bubbling. Season well, scatter with basil leaves and serve.