Name: Easy Chicken Parmigiana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 tbsp Olive Oil, For frying; 125 g Mozzarella, Shredded; 180 g Spaghetti, Dry weight; 60 g Plain Flour, For dredging; 30 g Parmesan Cheese, Finely grated, mixed into crumbs; 300 ml Tomato pasta sauce, Ready-made or homemade; 2 Eggs, Beaten; 2 Chicken Breasts, Pounded to even thickness; to taste Salt, For seasoning; Small handful Fresh Basil, Optional, to serve; to taste Black Pepper, Freshly ground; 120 g Breadcrumbs, Use panko if available

Method

15 mins prep30 mins cook45 mins total

Preheat the oven to 200°C (180°C fan). Season the chicken with salt and black pepper.
Set up three bowls: flour in the first, beaten eggs in the second, and breadcrumbs mixed with grated Parmesan in the third.
Coat each chicken breast in flour, dip in egg, then press into the breadcrumb mixture until fully coated.
Heat olive oil in a large frying pan over medium heat. Fry the chicken for 2–3 minutes per side until golden, then transfer to a baking dish.
Spoon tomato sauce over each piece of chicken and top with mozzarella.
Bake for 15–18 minutes until the chicken is cooked through and the cheese is melted and bubbling.
Meanwhile, cook spaghetti in salted boiling water until al dente. Drain, reserving a splash of pasta water if needed.
Toss spaghetti with a little tomato sauce, plate alongside the chicken, and finish with basil if using.