Recipe: Chicken Parmigiana


This chicken parm recipe is here to blow your mind. To take that classic recipe up a notch, we soak our chicken breasts in buttermilk before coating & frying in an onion flavoured breadcrumb. We finish of the dish by placing the chicken into a tray of homemade basil & tomato sauce with a grating of mozzarella and parmesan, before sticking it into the oven. The end result? Cheesy, indulgent heaven. Recommended with a bowl of fresh buttery pasta.


For The Marinade

  • 2 chicken breasts
  • 250 ml buttermilk
  • 2 cloves garlic
  • 2 tsp onion powder

For The Sauce

  • 2 cloves garlic
  • 2 tbsp olive oil
  • 1 tbsp soft light brown sugar
  • 1 tbsp dried oregano
  • 400 g tinned tomatoes
  • 100 ml chicken stock
  • 4 sprigs basil

For The Coating

  • 100 g flour
  • 2 eggs
  • 250 g panko breadcrumbs
  • 1 tbsp onion powder
  • 1 tbsp dried oregano
  • 100 ml olive oil

To Finish

  • 150 g pizza mozzarella
  • 25 g parmesan, grated or blitzed
  • 4 portions cooked pasta to serve
Marinate the Chicken

Step 1

Marinate The Chicken

Butterfly the chicken breasts by slicing each breast into two pieces. Using a meat tenderiser or rolling pin, bash them out between two sheets of clingfilm. Pour the buttermilk into a mixing bowl. Peel and mince the garlic and add that to the bowl with the onion powder. Stir everything together then submerge the chicken breasts in the mix. Cover and leave in the fridge for 1-4 hours (depending on how much time your have, 4 is best for maximum flavour).

Make the Tomato Sauce

Step 2

Make The Tomato Sauce

Peel and roughly chop the garlic for the sauce. Add the olive oil to a medium saucepan with the garlic, brown sugar and oregano, then cook gently for 5 minutes. Add the tinned tomatoes and heat everything to a boil. Add the chicken stock and turn down to a simmer. Season with salt and pepper and simmer for 20 minutes. Take the pan off the heat and add the leaves of the basil, then transfer to a blender. Blend the sauce until smooth.

Coat the chicken

Step 3

Coat The Chicken

Tip the flour into a mixing bowl, crack the eggs into another and beat them together. Tip the panko breadcrumbs into a third bowl with the onion powder and oregano. Season all of them with salt and pepper. Grab the chicken breasts and shake off excess buttermilk. Coat the chicken in the flour, then the eggs and finally toss in the breadcrumb mixture to get an even coating.

Fry the Chicken

Step 4

Fry The Chicken

Heat the olive oil in a large frying pan. Test the heat with a few breadcrumbs… if they sizzle then the oil is hot enough. Lower the chicken into the oil gently and cook for 2-3 minutes, until the bottom side is golden brown, then turn and repeat on the other side. Remove the chicken from the pan and transfer to a wire rack over a plate or a tray to drain any excess fat.

Bake and Serve

Step 5

Bake And Serve

Preheat the oven to 200ºC. Spread a little of the tomato sauce over a baking tray and place the chicken on top. Cover with more sauce, then cover generously with the two types of cheese. Bake for 5-10 minutes, until the cheese is bubbling and starting to brown a little. Serve hot with some lovely buttered pasta! Serves 4

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