Chicken Parmigiana
An Australian dinner sized for one person, ready in 34 minutes.
Per portion
Calories from protein 28%, carbs 35%, fat 37%. Estimated from the ingredients.
Roughly £3.20 a portion.
Method
- 1
Preheat the oven to 200°C (fan 180°C) and put the chips in to cook according to the packet instructions.
- 2
Coat the chicken breast in flour, then beaten egg, then breadcrumbs.
- 3
Heat the oil in an ovenproof pan and fry the chicken for 3 minutes each side until golden.
- 4
Mix the passata with the oregano and spread over the chicken, then top with the mozzarella.
- 5
Transfer to the oven and bake for 8–10 minutes until the chicken is cooked through (75°C in the thickest part) and the cheese is melted and bubbling.
- 6
Season to taste with salt and black pepper, then serve with the chips and a side salad.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/chicken-parmigiana/
