Chicken Parmigiana

Name: Chicken Parmigiana
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 large chicken fillets; 75 g plain flour; 2 eggs; 2 tbsp milk; 150 g fresh white breadcrumbs; 30 g freshly grated Parmesan cheese, plus extra to garnish; 300 g spaghetti; 1 × 120 g ball of buffalo mozzarella, cut into 4 slices; a small handful of fresh basil leaves; 1 tbsp rapeseed oil; 1 small onion, finely chopped; 1 garlic clove, thinly sliced; 1 × 400 g tin of chopped tomatoes; 1 tbsp red wine vinegar; ½ tsp fresh thyme leaves; a good pinch of caster sugar; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; mixed leaf salad

Preparation info

Serves
4

Difficulty
Easy
Ready in
50 min

Appears in

Neven Maguire's Midweek Meals

By Neven Maguire

Published 2020

About

An ideal meal for a busy weeknight as the chicken and sauce are both perfect for freezing. Cook the chicken from frozen and just give it an extra few minutes under the grill.

Ingredients

2 large chicken fillets
75 g plain flour
2 eggs

Main course

Method

First make the sauce. Heat the oil in a sauté pan over a medium heat. Sauté the onion and garlic for 3-4 minutes, until softened but not coloured. Season, then add the tomatoes, vinegar, thyme and sugar. Bring to a simmer and cook for 5 minutes, stirring. Blitz with a hand-held blender until smooth. This can be made in advance or frozen.

Meanwhile, place the chicken on a chopping board