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Friday, November 6, 2015

My Version of Chicken Parmigiana

I dont think I would call this Parmigiana as I used chedder on top , and have left parmesan as an option when adding to the bread crumbs.  You see I have noticed during my visits to other islands in Maldives , that getting certain ingredients is not easy and sometimes you wont find them at all, not even a small bottle of mixed herbs.
 So  I try to post recipes that can be made easily with easily available ingredients. The boys love it, so its become something I make quite often and its a great recipe to try with kids as there are things they can help out with like breading the chicken and even  later ladling the sauce and dotting with cheese.

 Chicken Parmigiana is usually served with spagetti, so I mixed some of the left over sauce with spagetti and served it alongside the chicken cutlet.

Serves  4
Recipe : Chicken Parmigiana  recipe inspired and adapted from Bobby Flay's Chicken Parmigiana recipe 

2 chicken breast pieces
about 1 cup breadcrumbs
1 tsp chilli flakes
pinch pepper
1 tsp dried mixed herbs
Big handful parmesan cheese ( optional)
1 egg beaten
1/2 cup flour, seasoned with a little salt
oil for frying
homemade tomato sauce ( get the recipe here)
Cheese ( use wither  thin slices of mozzarella ,or fresh  mozzarella balls or  handful of grated grated chedder or even those cheese slices that you use to make sandwiches )
Spagetti about 250 g
Green salad to serve or some brocolli.

Wipe the chicken breast pieces , cut from the thickest part to butterfly it but cut all the way through.

 Cover with cling film, underneath as well as on top and flatten with the help of a meat mallet or a heavy trying pan  till slightly thinner.  Very therapeutic way to vent out your frustrations. Good recipe to try on a day you feel like someone's head with a  rolling pin.

Season the chicken pieces with pinch salt and pepper.

Now arrange  two plates and a bowl  in the middle, spread seasoned flour in one plate, beaten egg in the bowl, and breadcrumbs mixed with pinch of salt, dried herbs, chilli flakes, pepper ( I once used a bottled seasoning mix and tasted yummy as well, so feel free to change flavours).

Heat a large frying pan with a thin layer of oil It should cover  a thin layer at the bottom of the pan
Dip the chicken pieces in  flour, dust  off excess flour and dip in egg , then roll in bread crumbs.  Then fry in batches in the hot oil turning half way through so the top will cook.  Remove onto kitchen papers and set a side.

Preheat oven to gas mark 4 ,

Remove one cup of the tomato sauce . Now take a baking sheet,  arrange the chicken  on the baking  sheet, add a ladle of  the remaining tomato sauce  on top  of the chicken ( think like you  are making a pizza) and top with cheese of your choice.

My little guy decided to help out with the chicken.
Sprinkle a little pepper and chilli powder on top of the cheese if you like. Pop into the hot oven for 10 minutes, till the cheese has melted  , althought dont keep for too long as it will dry the chicken.

While the chicken is in the oven, heat a big pot of water with generous amount of salt and cook your spagetti. Drain and toss in remaining  tomato sauce ( the one you reserved and any left after using for the chicken), or you can serve the spagetti with the sauce on top , then a slice of chicken  cutlet.

To serve, serve the spagetti topped with a chicken cutlet and salad or brocolli.   Enjoy!!!


  1. I love your version, Nammi. It looks so very delicious!

  2. Hi nammi,just came across, I looove this one , cheddar tomatoes and chicken are my take .
    Lovely recipe ....

  3. Great blog!!

    If you like, come back and visit mine:

    Pablo from Argentina

  4. So delicious and snap! I mostly use mature cheddar in Italian dishes too because it's far cheaper and the kids love it. I definitely want to try this recipe and get the children involved 👍

  5. The chicken looks wonderful.... Who can say no to a crispy chicken with a tomato sauce and topped with cheese?! YUM!!!


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