Easy Chicken Parmigiana with Sweet Potato Chips

PREP 20 MIN COOK  25 MIN

It may have its roots in Italian cuisine, but this easy comfort dish is an Australian pub meal classic. Debate rages as to whether it's called a "Parma" or a "Parmi"….either way, enjoy!

INGREDIENTS

 150g sweet potatoes cut into chips

olive oil spray 

salt & pepper, to taste

125g skinless chicken breast 

1⁄2 tbs plain flour (or gluten-free if required) 

1⁄2 large egg beaten

1 tbs breadcrumbs (or gluten-free if required) 

1⁄4 cup (40g) tomato passata 

30g ham thinly sliced

15g mozzarella grated

1 sprig of parsley leaves picked & roughly chopped

1 cup (30g) mixed lettuce leaves

METHOD

Preheat oven to 180°C and line 2 baking trays with baking paper.

Toss potatoes with oil, season with salt and pepper and transfer to one prepared tray. Bake for 20 minutes or until golden and tender.

Meanwhile, evenly cut chicken fillets horizontally to create two thinner pieces per breast and season with salt and pepper.

Place flour, egg and breadcrumbs in three separate bowls. Dust chicken with flour, shaking off excess, then egg, allowing excess to run off, and finally press both sides firmly into breadcrumbs to coat.

Heat a large non-stick frypan over medium heat. Lightly spray crumbed chicken pieces with oil and cook for 3 minutes each side, until golden and cooked through.

Place cooked chicken on second sheet and top with passata, ham and cheese. Return to oven for a few minutes, or place under a preheated grill, until cheese has melted and beginning to brown.

Scatter parsley over chicken and serve with sweet potato chips and salad leaves on the side.

NUTRITION

Energy (kJ) 1820 kJ / 435 cals

Protein 45 g

Fat 12.7 g

Sat. Fat 4.7 g

Carbs 31.5 g