Quick chicken parmigiana

Name: Quick chicken parmigiana
Yield: 4
Ingredients: 2 cups panko breadcrumbs; 1 tbs finely chopped thyme leaves; 2 tbs chopped oregano leaves, plus extra leaves to serve; 1⁄2 cup (75g) plain flour; 2 eggs, lightly beaten; 4 x 180g chicken breasts; Sunflower oil, to shallow fry; 80g provolone cheese; 500g vine cherry tomatoes; Extra virgin olive oil to drizzle

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by Matt Moran

Chef and delicious. Produce Awards judge

Aug 30, 2015

Everybody loves a good schnitzel and this one is not only quick and easy but super tasty.

2 cups panko breadcrumbs
1 tbs finely chopped thyme leaves
2 tbs chopped oregano leaves, plus extra leaves to serve
1⁄2 cup (75g) plain flour
2 eggs, lightly beaten
4 x 180g chicken breasts
Sunflower oil, to shallow fry
80g provolone cheese
500g vine cherry tomatoes
Extra virgin olive oil to drizzle

Method

1.

Combine the panko, thyme, oregano and 1 tsp salt in a bowl then place the our and egg in separate bowls.
2.

Flatten the chicken breasts slightly with a rolling pin, then individually coat in the flour, then the egg and then the panko mix.
3.

Preheat oven grill to high.
4.

Heat 11⁄2cm oil in a frypan over medium-high heat. Add the chicken and cook for 4 minutes a side or until golden. Drain on paper towel.
5.

Place the chicken on a baking tray lined with baking paper. Top with torn pieces of cheese then add tomatoes to the tray, drizzle with a little oil and season.
6.

Place under the grill and cook for 4-5 minutes until golden and bubbling and tomatoes are starting to collapse. Serve scattered with extra oregano.