Chicken Parmigiana

Adriana Trigiani's recipe combines chicken, mozzarella and a tasty tomato sauce for a traditional Italian dish
Chicken Parmigiana
  • Rating:
  • Serves: 2
  • Cook Time:
  • Prep Time: 20 minutes
  • Effort: easy



  • 2 eggs, beaten
  • 1 tbsp water
  • 2 chicken breast fillets
  • 200 g breadcrumbs
  • olive oil, for shallow-frying
  • clove garlic, for rubbing
  • 1 mozzarella, finely sliced

For the tomato sauce:

  • 1 tbsp extra virgin olive oil
  • 1/2 onion, chopped
  • 3-4 cloves garlic, chopped
  • 2 large tomatoes, chopped
  • 1/2 tbsp capers
  • 1 tbsp tomato purée
  • 4 mushrooms, thinly sliced
  • 200 g pitted black Kalamata olives, in olive oil
  • 100 ml red wine
  • black pepper

To garnish:

  • mixed salad leaves
  • 1/2 lemon
  • handful of leaves basil
  • parmesan shavings


1. First prepare the tomato sauce. Heat the olive oil in a heavy-based saucepan. Add the onion and garlic and fry until softened, around 5 minutes. Add the chopped tomatoes and fry for a further 3-5 minutes, mixing well.

2. Add the capers, tomato puree, mushrooms, olives and red wine. Season with salt and freshly ground pepper. Bring to the boil. Reduce heat and simmer for 10-15 minutes.

3. Meanwhile, beat together the eggs with the water. Dip the chicken in the egg mixture, then coat thoroughly in the breadcrumbs.

4. Heat the olive oil in a heavy-based frying pan. Add the coated chicken and fry until golden on both sides.

5. Preheat the oven to 180°C/gas 4. Oil a shallow ovenproof dish and rub with garlic. Place the fried chicken breasts in the dish and pour half of the tomato sauce in around the chicken.

6. Layer the sliced mozzarella over the chicken, then spoon the remaining tomato sauce over the chicken breasts.

7. Bake the chicken for 40 minutes until cooked through.

8. Serve the chicken on a bed of mixed salad leaves, flavoured with a squeeze of lemon and garnish with basil and Parmesan shavings.

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