Golden crumbed schnitzels smothered in rich tomato sauce and bubbling mozzarella, this classic chicken parmigiana delivers crowd-pleasing comfort with minimal effort. A weeknight favourite that tastes like it took all day.
Ingredients
Serves 2-3
- 440g Chicken Schnitzel (1 tray)
- 500ml Lucia's Fine Food Passata
- 150g Shredded Mozzarella
- 1 Garlic Clove, Crushed
- 1 tsp Dried Oregano
- 2 tbsp Olive oil, plus extra for frying
- 20g Parmesan, finely grated
- Salt and Black pepper
- 8 fresh Basil leaves
Method
Preheat the oven
- Heat the oven to 180°C.
Make the tomato sauce
- Heat 2 tbsp olive oil in a small saucepan over medium heat. Add the crushed garlic and sauté for 30 seconds until fragrant; don't let it colour.
- Pour in the passata and add the oregano and a pinch of salt and pepper. Simmer for 5–8 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning.
Fry the schnitzels
- Heat a generous coating of olive oil in a large frying pan over medium-high heat.
- Cook the schnitzels for 2–3 minutes per side until deep golden and crisp. You're building colour and crunch here, not cooking them through; they'll finish in the oven.
- Transfer to a baking dish in a single layer.
Assemble
- Spoon the tomato sauce generously over each schnitzel. Scatter mozzarella evenly over the top, then finish with a light dusting of parmesan.
Bake
- Bake for 12–15 minutes until the cheese is melted, bubbling and starting to turn golden at the edges.
Rest and serve
- Remove from the oven and rest for 3 minutes. Scatter fresh basil over the top and serve with chips, a simple green salad, or steamed vegetables.
Notes and tips
- Don't skip resting; it lets the cheese settle and makes serving cleaner
- Fry schnitzels in batches if needed; crowding the pan causes steaming rather than crisping
- For extra richness, stir a small knob of butter through the sauce before spooning it over
- Leftovers reheat well in the oven at 160°C for 10 minutes; avoid the microwave to keep the crumb crisp