Chicken Parmigiana

Ingredients

• 4 chicken breasts, butterflied and flattened to even thickness
• 1 cup plain flour
• 2 eggs, beaten
• 1 1/2 cups breadcrumbs
• 1 cup napoli or marinara sauce
• 4 slices ham (optional)
• 1 1/2 cups shredded mozzarella
• 1/4 cup grated parmesan
• Vegetable oil, for frying
• Salt and pepper to taste
• Chopped parsley, for garnish

Before you cook

• Butterfly each chicken breast and flatten it to an even thickness with a mallet or rolling pin.
• Season the flattened chicken with salt and pepper.
• Set up three shallow dishes: one with flour, one with beaten egg, one with breadcrumbs.
• Preheat the oven to 200°C (400°F).

Steps

1. Coat each chicken breast in flour, shaking off the excess.
2. Dip the floured chicken in the beaten egg.
3. Press the chicken into the breadcrumbs to coat evenly on both sides.
4. Heat a 1cm depth of oil in a large frying pan over medium-high heat.
5. Fry the crumbed chicken for 3 to 4 minutes per side, until golden brown and cooked through.
6. Transfer the fried chicken to a baking tray.
7. Spoon napoli sauce over each piece of chicken.
8. Lay a slice of ham on top of the sauce, if using.
9. Scatter the mozzarella and parmesan over the top.
10. Bake for 10 minutes, until the cheese is melted and bubbling.
11. Scatter parsley over the top and serve with a side salad and chips.