Chicken Parmigiana


Enjoy family night dinner with a golden crumbed chicken topped with a delicious crispy coating of melted mozzarella cheese and a bit of zingy avocado for freshness. Simple to make and worth every single minute!



4 (680 g) chicken breasts (halved length-ways)

1 cup of all-purpose Snowflake flour

4 tablespoons milk

4 eggs

3 cups dried breadcrumbs (you can add crushed pistachio nuts if you want)

Olive oil or cooking spray

1 ½ cup of your favourite tomato pasta sauce (Ina Paarman’s is delicious)

2 medium avocados (sliced)

Lime (juiced)

2 cup grated mozzarella cheese

Handful of cherry tomatoes

Herb salad leaves

1 grated carrot

1 grated bell pepper


3 tablespoons olive oil

1 ½ tablespoon of balsamic vinegar

6 potatoes hand cut

Salt and black ground pepper to taste



  • Preheat oven to 200°C
  • Line large baking tray with baking paper
  • Place chicken between 2 sheets plastic wrap
  • Use a rolling pin, pound the chicken until 5 mm thick
  • Place flour on a plate
  • Lightly whisk milk and eggs in a bowl
  • Place breadcrumbs (and pistachio nuts – optional) on a plate
  • Coat one-piece chicken in flour, shaking off excess, dip in egg mixture and coat in the breadcrumbs mixture pressing on to secure (do so with all the chicken pieces)
  • Place on prepared baking tray
  • Either drizzle of spray the chicken with oil and bake for 6 mins
  • Remove from the oven
  • To each chicken piece dress with 1 heaped tablespoon pasta sauce
  • Arrange avocado over sauce and drizzle a bit of lime juice  
  • Season with salt and black ground pepper
  • Sprinkle with a heap of mozzarella cheese
  • Return to the oven and bake for 7 to 10 minutes (or until the cheese is crispy and the chicken is cooked through.
  • Hand cut your potatoes and deep fry in oil until golden and crispy (you can oven bake for 15 to 20 minutes if you prefer the healthy option)
  • Add your herb salad, grated carrot, grated bell pepper, cherry tomatoes and olives into a bowl
  • Dress the salad with salt, pepper, olive oil and balsamic vinegar
  • Serve the chicken on top of the hand cut fries and the salad on the side