Chicken Parmigiana

Method

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1. Season the pounded cutlets on both sides and leave for 10 minutes so the salt can penetrate.

   Mark done Start 10 min timer

2. Set up three trays: flour, beaten egg, and panko mixed with the Parmigiano and oregano.

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3. Coat each cutlet in flour, shaking off the excess, then egg, letting the surplus drip away, then press firmly into the panko on both sides. Rest the breaded cutlets on a rack for 10 minutes to set the crust.

   Mark done Start 10 min timer

4. Heat the olive oil in a wide pan to 175°C / 350°F. Fry two cutlets at a time for 3 minutes per side until deep gold, then drain on a rack — never on paper, which steams the underside soft.

   Mark done Start 3 min timer

5. Heat the grill to high. Arrange the cutlets on a baking sheet and spoon 3 tablespoons of warm sauce down the centre of each, leaving a crisp border exposed.

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6. Top with torn mozzarella and a dusting of Parmigiano. Grill 12 cm from the element for 3 to 4 minutes until the cheese blisters and browns in spots.

   Mark done Start 3 min timer

7. Finish with fresh basil and serve immediately.

   Mark done

Chef’s Tips

• Pound to an even 1 cm. Uneven cutlets either dry out at the thin end or stay raw at the thick one.
• Rest the breaded cutlets before frying — it glues the crumb on so it does not slide off in the pan.
• Grate your own mozzarella from a block. Pre-shredded cheese has starch on it that browns unevenly.

Pairing Suggestions

• Chianti Classico or a Sangiovese blend
• Spaghetti with garlic and oil, or a simple rocket salad
• Tiramisu for a full Italian-American spread

Storage & Reheating

Refrigerate for 3 days. Reheat in a 190°C / 375°F oven on a rack for 12 minutes to bring the crust back; the microwave will ruin it.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.