Alive and Cooking

Chicken Parmigiana

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1 chicken breast fillet, butterflied
2 slices smoked ham, roughly chopped
50 g crumbly cheddar cheese
¼ lemon (zest only)
2 spring onions, roughly chopped
5 cherry tomatoes, roughly chopped
2 eggs, whisked
1 cup plain flour
1 cup breadcrumbs
Salt and pepper
Vegetable oil
Extra virgin olive oil


Combine the breadcrumbs, lemon zest and a good sprinkle of salt and pepper. Coat the chicken in flour, egg wash and breadcrumbs. Deep-fry in vegetable oil until golden and cooked through.

In a bowl, combine the ham, cheese, cherry tomatoes, spring onion, a splash of extra virgin olive oil and a sprinkle of salt. Scatter over the chicken and serve.

Serves 1

Chicken Parmigiana