Perfect Chicken Parmigiana

Serves 8
Preparation time 20 minutes
Cooking time 15 minutes


Tick off the ingredients as you buy them

  • 2 ½ cups fresh or panko breadcrumbs
  • Grated rind of 1 lemon
  • 2 cloves garlic, crushed
  • 2 tablespoons chopped fresh basil or parsley
  • 1 teaspoon salt
  • Freshly ground black pepper, to taste
  • 4 large chicken fillets, skinned
  • ½ cup plain flour
  • 2 eggs, lightly beaten
  • Moro Delicado Light Taste Olive Oil, for shallow frying
  • 1 ½ cups tomato passata
  • 200g Mozzarella cheese, sliced or grated

Combine breadcrumbs, lemon rind, garlic, basil, salt and pepper together. Cut chicken fillets in half length ways to make 8. Coat in flour, shaking off excess, dip in egg and coat in breadcrumb mixture, pressing chicken firmly with the heel of your hand to flatten. Heat Moro Delicado Light Taste Olive Oil in a large fry pan and shallow fry chicken for 3-4 minutes on each side until golden brown and cooked through. Drain on absorbent paper. Place on an oven tray and top with tomato passata and mozzarella cheese and grill or bake at 200°C for 10 minutes until cheese has melted.


Panko breadcrumbs are coarse, flaky Japanese breadcrumbs available in most supermarkets and asian grocers, that create a crunchy coating when used for crumbing.