Recipe: Chicken Parmesan

So I asked at the beginning of 2018 what you’d like to see more of. My recipes and what I cook/ bake was high on that list. Some of you said you didn’t have Facebook but would love to see what I share over there.

Even though I’m terrified about sharing all of this, I will do my best. Normally I either follow a recipe or make it up as I go along, but I will try to keep measurements accurate and stuff like that. This one doesn’t have a picture yet, mainly because I ate it before I got chance to lol.

How do you do Chicken Parmesan or is it Parmesan chicken for you? 🙂

Chicken Parmesan

            From the first moment I tried Chicken parmesan, I fell in love. Anything pasta, I love. However, over the years I’ve tried different recipes and ways of making it. I don’t like soggy chicken that comes with cooking it in the sauce. This way works wonder for me. The chicken tastes lovely, with the seasoned breading, and parmesan.

Ingredients for breaded chicken:

4 chicken breasts (I slice these through the centre to make them thinner)

200g/ 1 ½ cups self-raising flour

¾ tsp onion powder

¾ tsp garlic powder

Pinch of red pepper flakes

Pinch of parsley flakes

A few grates of nutmeg

Salt and pepper

3-5 tbsp grated parmesan + extra for sprinkling

4 eggs beaten with salt and pepper

120g / 1 cup of grated provolone

Butter and olive oil

Tomato Sauce:

2 onions, chopped

3 cloves garlic, chopped finely

Pinch of red pepper flakes

800g / approx. 3 ½ cups rich + rustic tomato sauce with herbs

300ml chicken stock

Salt + pepper

2 tbsp grated parmesan


Start with the chicken

Put your oven to 160c

  1. In a bowl combine the flour, onion powder, garlic powder, red pepper flakes, parsley flakes, nutmeg, parmesan, salt and pepper. Give it a good whisk until all combined.
  2. In another bowl, whisk the eggs adding in salt and pepper.
  3. Dip the chicken into the flour then into the egg mixture before going back into the flour. Do this with every single piece of chicken, and even double up the breading if you have egg and flour mixture left over. Put to one side while you preheat the pan.
  4. In a preheated pan that will take the sauce, cook in batches, put a couple of tablespoons of unsalted butter and a drizzle of olive oil in the pan, over a moderate to high heat. Add the chicken, a couple at a times, and let cook on each side for a couple of minutes.
  5. Place on to a sheet pan with a grill over. Once all the chicken is cooked, sprinkle with parmesan and grated provolone, place in the oven while you make the sauce.


Tomato Sauce:

  1. Don’t drain away the chicken juices and if there’s no fat in the bottom add some more butter and oil, but if there’s some there, leave it, and add the onion. Season with salt and pepper, the red pepper flakes. Cook for a few minutes until the onion is soft. Add in the garlic, cook for a few seconds, then add in the chicken stock. Let that simmer before adding in the rich tomato sauce. Put on a low heat, and cook for about twenty minutes, simmering. When you’re ready to serve, add

To serve, I cook up some linguine, which I dress in some of the sauce, extra-virgin olive oil, pasta cooking water, and parmesan. You want the pasta to have really good flavour.

Spoon the pasta in a bowl a bowl, top with some sauce, then add a piece of lovely chicken. I do it this way as I do not like soggy chicken, and having loads of sauce makes it horrible.