Crispy Chicken Breast Parmigiana, Easy Oven Bake
Breaded chicken breast cutlets baked crisp, then topped with tomato sauce and melted mozzarella. All the crunch of the classic, without deep frying.
Raw materials
The Meatigo product this recipe is built on. Everything else is pantry.
Ingredients
Method
6 steps. Read it through before you start.
- 01Get set
Take the chicken out of the fridge 15 minutes before cooking. Pat it dry with paper towels. Wash your hands, board and knife after handling raw chicken. Heat the oven to 220 °C. Slice the breast in half horizontally to make 4 cutlets and pound lightly to even thickness.
- 02Crumb
Dust the cutlets in flour, dip in egg, then press into the breadcrumbs mixed with parmesan, oregano, salt and pepper.
- 03Bake
Place on a rack over a tray. Spray well. Bake for 15 minutes, turning once.
- 04Sauce
Mix the passata and garlic with a pinch of salt.
- 05Top
Spoon sauce over the cutlets and cover with mozzarella. Bake for 8 to 10 minutes until bubbling. Cook until no pink remains and the juices run clear, or 74 °C at the thickest part if you use a thermometer.
- 06Serve
Scatter basil and serve with pasta or salad.
Questions
Can I fry them instead?+
Yes. Shallow fry in a little oil for 3 minutes per side before topping and baking for 5 minutes.
Why is the crumb soggy?+
Bake on a rack so air circulates under the cutlets.