Pakistani
Pakistani Chicken Karahi
A bold, tomato-rich chicken karahi cooked the way it is at home — plenty of ginger,…
Chicken Parmigiana
Crispy breaded chicken topped with tomato sauce and melted mozzarella — Italian-American comfort at its best.
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20 minPrep🔥
25 minCook🍽️
4Serves📊
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Ingredients
- 4 chicken breasts, flattened
- 1 cup flour
- 2 eggs, beaten
- 1.5 cups breadcrumbs
- 50g parmesan
- 1.5 cups tomato sauce
- 200g mozzarella, sliced
- Oil
- Basil
- Salt and pepper
Instructions
- Season the chicken and coat in flour, then egg, then breadcrumbs mixed with parmesan.
- Fry in oil until golden on both sides.
- Place in a baking dish, spoon over the tomato sauce, and top with mozzarella.
- Bake at 200C for 15 minutes until the cheese melts and bubbles.
- Finish with basil.
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Tara’s tips
- Flattening the chicken keeps it tender and cooks evenly.
- Don't drown the chicken — a moderate amount of sauce keeps the crust crisp.
Serving suggestions
- Serve with spaghetti or salad.
Storage & reheating
Keeps 2 days.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Aubergine version?
Yes — same method with sliced aubergine for vegetarian parmigiana.
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