Classic Chicken Parmigiana

Ingredients

• 2 piece chicken breast fillets
• 1/2 cup plain flour
• 2 piece eggs
• 2 cup panko breadcrumbs
• 1/2 cup vegetable oil
• 400 millilitre passata
• 2 clove garlic
• 1 teaspoon dried oregano
• 1.5 cup mozzarella, grated
• 120 gram mixed salad leaves

Instructions

1. 1Preheat the oven to 200°C. Cut each chicken breast in half horizontally to make 4 thin steaks, then flatten each to 1 cm between baking paper.
2. 2Make a quick sauce: simmer the passata, crushed garlic and oregano in a small saucepan for 5 minutes. Season and set aside.
3. 3Coat each chicken piece in flour, then beaten egg, then press into the panko.
4. 4Heat the oil in a large frying pan over medium heat. Fry the schnitzels for 3 minutes each side until golden. Drain on paper towel.
5. 5Place the schnitzels on a baking tray. Spoon the tomato sauce over each and top with mozzarella.
6. 6Bake for 12 minutes until the cheese is melted and golden.
7. 7Serve each parmigiana with a handful of salad leaves, or with hot chips for the full pub experience.