Prep:  25 minutes
Cook:  50 minutes
Serves:  4
Average: 3.8 (5 votes)
Recipe by: Foodbank
This recipe was created in support of the Foodbank, 2016 Food Fight. We thank Ardmona, Devondale & Primo for supporting Foodbank. This recipe is made with Ardmona Chopped Tomatoes, Devondale Milk and Primo Honey Ham. Show your support when you purchase these products during the Food Fight in August.

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Chicken Parmigiana
  1. Preheat oven to 180°C fan-forced. Line a baking tray with baking paper. Slice each chicken breast horizontally to make 4 thin fillets. Place chicken between 2 pieces of baking paper. Flatten with a rolling pin until an even thickness
  2. Place dried breadcrumbs into a shallow bowl. Lightly whisk eggs and milk in a second shallow bowl. Place flour in a third bowl
  3. Dip each piece of chicken, one at a time, in the flour to lightly coat, shaking off excess. Dip in egg mixture and coat in breadcrumbs
  4. Heat 1/2cm oil in a large frying pan over medium heat. Pan-fry chicken, in batches, until golden. Transfer to a baking tray lined with baking paper
  5. Top chicken with ham, diced tomatoes and cheese. Bake for 15-20 minutes until cheese is bubbling and golden. Serve with a mixed salad
FacebookPintrestX (Twitter)Google ClassroomShare via Email

Feedback and Reviews

Enter your food preferences

No reviews for this recipe yet.