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Easy Chicken Parmesan

By Stavri Kaourani 

Preparation time: 30 minutes

Cooking time: 40 minutes

Difficulty: 2/10

Serves: 4-6


For the sauce:
  • 3 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves of garlic, grated
  • 1 can of chopped tomatoes
  • A few leaves of fresh basil, chopped
  • Salt
  • Pepper
For the chicken:
  • 1 cup panko breadcrumbs
  • 1 tbsp garlic powder
  • 2 cups grated parmesan
  • 1/2 cup all-purpose flour
  • 2 eggs
  • 4 chicken fillets cut in half or 6 skinless/boneless thigh pieces
  • 1/2 cup grated mozzarella
  • 1 tbsp oregano
  • 1 tbsp grated red pepper

Cooking Method

  1. If we use chicken breast, cover the fillets with a plastic film and beat them to get the same thickness. Season them with salt and pepper.
  2. In a bowl, mix the breadcrumbs, parmesan, flour, garlic powder, oregano and pepper.
  3. Beat the eggs in another bowl.
  4. Dip the chicken pieces one by one in the eggs and then carefully pass them through the breadcrumb mixture, covering both sides well.
  5. For the tomato sauce: fry the onion and garlic with the olive oil in a saucepan over low heat. Transfer the tomato and stir regularly. Let the sauce "set" for 10 minutes.
  6. Season with salt and pepper, add the basil and remove from the heat.
  7. Transfer the fillets to an ovenproof dish and bake them in a preheated oven for 20 minutes at 185 degrees.
  8. Then lower the oven to 175 degrees, add the tomato sauce and sprinkle with the grated mozzarella.
  9. Put back in the oven for another 15 minutes, until the cheese melts.


Nutritional Information:

Per 100gr

Calories: 247kcal 

Fat: 12,7gr

Saturated Fat: 4,8gr

Carbohydrates: 12,8gr

Fibre: 0,8gr

Sugar: 2,2gr

Protein: 19,6gr