Chicken Parmi

Ingredients
For the chicken:
1 large chicken breasts (butterflied and halved, to make 4 schnitzels)
1/2 cup plain flour
1 egg, lightly beaten
1 cup breadcrumbs (panko for extra crunch)
Salt & pepper
Olive oil (for shallow frying)
For the topping:
3/4 cup tomato passata (or pasta sauce)
1 garlic clove, minced
1/2 tsp dried oregano
2-3 slices ham (optional, traditional pub-style)
3/4 cup grated mozzarella cheese
Fresh basil (optional garnish)

Method
1. Prepare the chicken
Preheat oven to 200°C (fan 180°C).
Place chicken breast between baking paper and gently pound to even thickness.
Season flour with salt & pepper. Dredge chicken in flour, dip in egg, then coat in breadcrumbs. Press crumbs on firmly.
2. Cook the schnitzels
Heat olive oil in a large frying pan over medium heat.
Cook schnitzel for 3–4 minutes per side until golden brown and cooked through. Drain on paper towel.
3. Make the sauce
In a small saucepan, heat passata with garlic and oregano for 5–10 minutes. Season to taste.
4. Assemble the Parmi
Place schnitzel on a lined baking tray.
Spoon sauce generously over it.
Add some ham (if using).
Sprinkle mozzarella evenly over the top.
5. Bake
Place in oven for 10–15 minutes, until cheese is melted, golden, and bubbling.
6. Serve
Garnish with basil if you like.
Serve with chips and a crisp salad (classic pub combo 🍟🥗).

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