Chicken Parmigiana

Time 40 min
Difficulty Easy
Serves 4


Tegel Fresh Chicken Skinless Breast
  • 2-3 Tegel Chicken Breasts, cut in half
  • ½ cup flour
  • 2 eggs
  • 2 ½ cups panko breadcrumbs
  • 2 teaspoons dried oregano
  • 1 lemon zested
  • ½ cup grated parmesan
  • ½ cup olive oil for frying
  • 2 cups good quality pasta sauce
  • 1 ball fresh mozzarella, sliced
  • ½ punnet cherry tomatoes


  1. Carefully slice your chicken breasts in half horizontally so that you have 4-6 thin even pieces.
  2. To set up a dredging station, add the flour to a shallow plate and season with salt & pepper. In a separate bowl, whisk the eggs. Finally add the panko, dried oregano, lemon zest and parmesan to another shallow plate. Season with salt and pepper and mix to combine.
  3. First, coat the chicken lightly in flour, then in the beaten eggs and finally in the seasoned breadcrumbs.
  4. Heat the olive oil in a large fry pan over medium-high heat until hot and shimmering. Fry chicken until golden and crispy, (about 4 minutes each side).
  5. Place the chicken on a lined baking dish. Dollop large spoonfuls of sauce on top of each piece of chicken. Layer over the sliced mozzarella and scatter over the cherry tomatoes.
  6. Bake in the oven at 200°C for 15 mins until the tomatoes are jammy and the mozzarella is bubbling and golden.
  7. Sprinkle over the fresh basil before serving.

Top Tip: For the ultimate cheat’s hack use Tegel Quick Cook Chicken Schnitzel in this recipe!

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