Easy Chicken Parmigiana with Sweet Potato Chips
PREP 20 MIN•COOK 25 MIN
It may have its roots in Italian cuisine, but this easy comfort dish is an Australian pub meal classic. Debate rages as to whether it's called a "Parma" or a "Parmi" – so if you're in the US, don't tell the Aussies that it's "Parmesan"!
Number of servings
300g sweet potatoes, orange cut into chips
1 olive oil spray
salt & pepper, to taste
250g skinless chicken breast
1 tbs plain flour (or gluten-free if required)
1 large egg beaten
2 tbs breadcrumbs (or gluten-free if required)
1⁄3 cup (80g) tomato passata
60g ham thinly sliced
30g mozzarella grated
2 sprigs of parsley leaves picked & roughly chopped
2 cups (60g) mixed lettuce leaves
Preheat oven to 180°C/fan 160°C/gas 4 and line 2 baking trays with baking paper.
Arrange potatoes on one tray, lightly spray with oil and season with salt and pepper. Bake for 20 minutes or until golden and tender.
Meanwhile, evenly cut chicken fillets horizontally to create two thinner pieces per breast and season with salt and pepper.
Place flour, egg and breadcrumbs in three separate bowls. Dust chicken with flour, shaking off excess, then egg, allowing excess to run off, and finally press both sides firmly into breadcrumbs to coat.
Heat a large non-stick frypan over medium heat. Lightly spray crumbed chicken pieces with oil and cook for 3 minutes each side, until golden and cooked through.
Place cooked chicken on second tray and top with passata, ham and cheese. Return to oven for a few minutes, or place under a preheated grill, until cheese has melted and beginning to brown.
Scatter parsley over chicken and serve with sweet potato chips and salad leaves on the side.
1820 kJ / 435 cals
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