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Chicken Parmigiana
with Sweet Potato Fries & Garden Salad
The pub classic, done properly at home — crumbed chicken pan-fried until golden, then finished under a simple tomato sauce and melted mozzarella. Sweet potato fries and a sharp salad keep it from being too heavy.
Ingredients (for 2)
Pantry basics not counted above: olive oil, salt & pepper, and balsamic vinegar for the salad.
Method
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Bake the sweet potato fries
Preheat the oven to 200°C fan-forced (220°C standard). Cut the sweet potato into fries, toss on a lined tray with oil and salt, and bake until tender, 20–25 minutes.
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Make the tomato sauce
Finely chop the onion and garlic. Heat a drizzle of oil in a saucepan over medium heat and cook the onion until softened, 2–3 minutes, then the garlic for a minute more. Stir in the passata, brown sugar and butter, and simmer on low for 3–4 minutes. Remove from the heat.
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Crumb the chicken
Place each chicken breast between two sheets of baking paper and pound to an even 1cm thickness. Set up three shallow bowls: seasoned flour, beaten egg, and panko breadcrumbs. Coat each piece flour, then egg, then panko, pressing gently so the crumb sticks.
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Cook and finish the chicken
Heat enough oil in a large frying pan to coat the base and cook the crumbed chicken until golden, about 2 minutes a side — it doesn't need to cook all the way through here. Transfer to a lined tray, top with the tomato sauce and mozzarella, and bake until the cheese is melted and the chicken is cooked through, 8–10 minutes.
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Make the salad
Roughly chop the tomato and toss with the rocket leaves, a drizzle of balsamic vinegar and oil. Season to taste.
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Serve
Divide the parmigiana, sweet potato fries and salad between plates.