HexClad Classic Chicken Parmi
What You Need
Ingredients
Preparation
Staying true to tradition, HexClad’s classic Chicken Parmigiana layers crispy schnitzel-style chicken, rich tomato sauce, mozzarella, and plenty of Parmesan, baked until bubbling and perfectly melted. What makes this version extra special is the crust. Each piece is coated in a panko and Parmesan mixture before frying, creating an ultra-crunchy, golden layer that locks in all that savoury flavour.
Preheat oven to 200°C (180°C fan-forced). Season chicken with 2¼ teaspoons salt and ½ teaspoon pepper.
In a large shallow bowl, combine breadcrumbs, 75 g Parmesan and ½ teaspoon salt. In a second shallow bowl, add flour. In a third shallow bowl, whisk eggs until smooth.
Working with one piece at a time, coat chicken in flour, shaking off any excess. Dip in egg, letting excess drip off, then coat in breadcrumbs, pressing to help it stick. Transfer to a tray and repeat with remaining chicken.
In a HexClad 30 cm Hybrid Fry Pan over medium-high heat, add enough oil to come about 1 cm up the side. Add two pieces of chicken and cook until golden and crisp, about 2 minutes per side. Transfer to a wire rack, season lightly with salt, and repeat with remaining chicken.
Spoon a thin layer of tomato sauce (about 125 ml) into the base of a HexClad 23 cm x 33 cm Hybrid Roasting Pan. Arrange half the chicken evenly over the sauce, overlapping slightly if needed. Spoon over half the remaining sauce, then top with half the mozzarella and 25 g Parmesan. Repeat with remaining chicken, sauce, mozzarella and Parmesan.
Bake until the cheese is melted and bubbling, 28 to 32 minutes. For a more golden top, switch the oven to grill and cook for about 2 minutes, until lightly browned.
Remove from oven and rest for 10 minutes before serving. Finish with fresh basil and extra Parmesan.
Notes
To make chicken cutlets: Slice 2 boneless, skinless chicken breasts (about 280 g each) horizontally to create thinner pieces. Place between two sheets of baking paper or plastic wrap and gently pound to about 6 mm thick using a meat mallet or heavy pan. Repeat with remaining chicken.
