Chicken Parmigiana

Preheat oven to 180 degrees. Heat a pan to medium heat and add ¼ cup olive oil, once hot add the diced onions and cook for about 10 minutes or until soft. Season generously with salt/pepper and stir through garlic for 1 minute. Next add the tin tomatoes and simmer for 15-20 minutes until thickened. Stir through fresh basil and tomato paste. Turn off the heat and set aside. This does make a decent amount of sauce but we like our parmy’s extra saucy. 

Get the chicken breasts and separate into two breast, now slice widthways through the middle of each horizontally so that you get two thinner chicken breasts out of each one. You should now have 4 thin chicken breasts. Next prepare your crumbing station, you will need two large plates and one large shallow dish or bowl. Place one plate on the bench and place the flour, salt and pepper and mix. On the second plate you will put your panko bread crumbs, and the shallow dish or bowl your whisked eggs. Get your chicken one breast at a time and coat firstly in the flour mix, (making sure it’s completely coated) shake off any excess and then dip it into the egg mixture and then lastly in the panko crumbs. Press the crumbs into the chicken to make sure it’s all completely covered in the bread crumbs. Set aside and repeat with all the chicken. Heat a pan to a medium-high heat with the ½ cup of oil. You want the oil hot so the chicken shallow fries and doesn’t soak up all the oil. Once the oil is hot place the chicken in and cook for about 5 minutes each side or until crispy golden brown. You may need to do this in two batches. Set aside on some kitchen paper towel to soak up any excess oil. Get an oven proof dish and place your golden crispy chicken inside, top with sauce and grated cheese and place in the oven for 10 minutes to finish cooking the chicken and melt the cheese. Sprinkle with extra fresh basil leaves and desired sides.