Golden Cheesy Chicken Parmigiana
with Zingy Cherry Tomato Salad
- Gluten
- Wheat
- Milk
- Eggs
- May contain traces of allergens
- Soy
- Wheat
With the perfect ratio of sauce and cheese to juicy crumbed chicken breast, here’s proof that a pub-style parmi can be whipped up from the comfort of your kitchen.
Ingredients
1
Brown Onion
330 g
Chicken Breast
1
Garlic
1 packet
Mixed Salad Leaves
1 packet
Passata
1 packet
Snacking Tomatoes
1 sachet
one-step coater
(Contains: Gluten, Wheat May be present: Soy)
1
Grated Mozzarella
(Contains: Milk)
1 packet
Finger Lime Dressing
Not included in your delivery
1 drizzle
olive oil
¼ tsp
salt
½ tsp
brown sugar
10 g
butter
(Contains: Milk)
1 tbs
flour
(Contains: Gluten May be present: Wheat)
1 piece
egg
(Contains: Eggs)
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced.
• Finely chop brown onion (see ingredients).
• Finely chop garlic.
• Halve snacking tomatoes. Set aside.
Little cooks: Don your goggles and have a go at
peeling off the onion’s outer layer!
• In a small saucepan, heat a drizzle of olive oil over
medium heat. Cook onion, stirring, until softened,
2-3 minutes.
• Add garlic and cook until fragrant, 1 minute.
• Add passata, the salt, brown sugar and butter. Stir
to combine. Reduce heat to low and simmer for
5 minutes.
• Meanwhile, place chicken breast between two
sheets of baking paper. Pound with a meat mallet
(or rolling pin) until about 2cm-thick.
• Evenly spread one-step coater on a plate.
• Press chicken into crumb, turning to coat. Set aside
on a plate.
Little cooks: Help crumb the chicken! Use one hand for
the wet ingredients and the other for the dry ingredients
so you don't end up with sticky fingers. Make sure to
wash your hands well afterwards.
• In a large frying pan, heat enough olive oil to coat
the base over medium-high heat. When oil is hot,
cook chicken until golden, 2 minutes each side.
• Transfer chicken to a lined oven tray. Top each
piece with two spoonfuls of the tomato sauce, then
sprinkle with grated mozzarella.
• Bake until cheese is melted and chicken is cooked
through (when no longer pink inside), 8-10 minutes.
TIP: Keep any leftover sauce for pasta or pizza!
• In a medium bowl, add mixed salad leaves,
tomatoes and finger lime dressing. Season to taste
and toss to coat.
Little cooks: Help combine the dressing ingredients
and toss the salad!
• Divide golden cheesy chicken parmigiana
between plates.
• Serve with zingy cherry tomato salad. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The tomato sauce and chicken were widely enjoyed, though some found the crumbing mix bland and suggested adding a spice blend to boost flavour.
- Ease of prep: Most found the dish quick and straightforward to make, with the one-step coater saving time; finishing the chicken in an air fryer also worked well.
- Suggestions: Several reviewers noted the crumbing mix struggled to adhere and crisp up; using an egg wash before coating or returning to panko breadcrumbs were the most common tips. Some also suggested adding ham as a classic parmigiana topping, and a few recommended adding cucumber or other ingredients to liven up the side salad.
- Portions: A number of reviewers felt the chicken pieces were unevenly sized, and many would have liked chips, roasted potatoes, or garlic bread as a more substantial side.
