Chicken Parmesan

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It is a simple, crowd-pleasing dinner that works beautifully for weeknights, but still feels special enough to serve when you want something hearty and satisfying. Serve it hot, straight from the pan, while the cheese is still bubbly and irresistible.

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Prep Time 20

Cook Time 25

Total Time 45

Servings: 4

Calories: 37

Ingredients Method Nutrition Notes

Ingredients

Proteins

chicken fillets thinly sliced
2 eggs

Vegetables

bell peppers sliced
spring onions chopped
chopped tomatoes

Seasonings

1 tbsp salt
1 tbsp soy sauce
1 tsp black pepper
1 tsp crushed chili

Dairy & Pantry

breadcrumbs
oil for frying
milk a little, for egg mix
double cream
mozzarella cheese
cheddar cheese

Method

Prep the chicken

Slice chicken fillets thin for even cooking.

Season

Season the chicken with salt, soy sauce, black pepper, and crushed chili. Mix well to coat.

Coat the chicken

Beat eggs with a splash of milk.
Dip chicken into egg mixture, then coat with breadcrumbs.

Fry

Heat oil in a pan and fry the chicken until golden and cooked through. Set aside.

Make the sauce & assemble

In the same pan, add bell peppers, spring onions, and tomatoes.
Cook briefly, then add double cream and mix.

Add chicken & cheese

Place the fried chicken back into the pan.
Top with mozzarella and cheddar cheese.

Finish

Cover and cook on low heat until the cheese is melted and bubbly.

Nutrition

Serving: 325gCalories: 37kcalCarbohydrates: 1gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 82mgSodium: 2035mgPotassium: 57mgFiber: 0.3gSugar: 0.2gVitamin A: 270IUVitamin C: 0.003mgCalcium: 18mgIron: 1mg

Notes

Notes:

Thin chicken = cooks faster and stays juicier.
Use as much cheese as you like (this dish is meant to be cheesy).
Best served hot while the cheese is still stretchy.

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