Breaded chicken escalope topped with tomato sauce and cheese, served with salad

Chicken parmigiana

  • serves 2
  • A little effort

Our take on a classic comfort food dish, this recipe for chicken parmigiana (or chicken parmesan) is easy and ready in just 30 minutes


Try this comforting recipe for chicken parmigiana, then check out our chicken Schnitzel, chicken Kievs, chicken cacciatore and more of our best chicken recipes.



  • dried breadcrumbs 75g
  • parmesan or grana padano 30g, plus 1 tbsp to finish
  • skinless chicken breasts 2
  • plain flour 1 tbsp, well seasoned
  • egg 1, beaten
  • olive oil
  • tomato and chilli pasta sauce 4 tbsp
  • basil a few leaves
  • mozzarella 1 ball, sliced
  • rocket 50g
  • balsamic vinegar


  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Mix the breadcrumbs and grated parmesan and season.

  • Step 2

    Cut the chicken breasts through the middle and open up like a book but keep the two sides connected. Put between sheets of clingfilm and bash them with a rolling pin until 1/2 cm thick. Dust the escalopes in the flour, dip in the beaten egg, then coat them in the parmesan breadcrumbs.

  • Step 3

    Heat a splash of oil in a non-stick pan. Cook the chicken for 2-3 minutes on each side until crisp and golden.

  • Step 4

    Lift the chicken onto a baking sheet. Spoon over the tomato sauce, add some basil, then top with the mozzarella and more parmesan. Bake for 15 minutes, until the cheese is melted and bubbling. Serve with the rocket dressed with 1 tsp each of balsamic and olive oil.

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Nutritional Information

  • Kcals 611
  • Fat 25.7g
  • Saturates 13.1g
  • Carbs 38.2g
  • Sugars 4.1g
  • Fibre 1.5g
  • Protein 56g
  • Salt 1.8g