Chicken Parmigiana

1. 1

   Place chicken between sheets of baking paper and gently pound until a 1/4 inch thick. Place flour on a plate.

2. 2

   Whisk egg and milk in a shallow bowl. Combine crumbs and half the parmesan on a plate. Dip chicken in flour, shaking off excess. Dip in egg mixture, then in crumb mixture to coat.

3. 3

   Place on a plate. Cover with plastic food wrap and chill for 15 mins.

4. 4

   Meanwhile, heat half the oil in a large frying pan over moderate heat. Cook eggplant, in batches, for 2-3 mins each side or until tender. Drain on paper towels.

5. 5

   Add remaining oil to pan and heat over moderate heat. Cook chicken, in batches, for 2 mins each side or until golden. Transfer to a heatproof plate.

6. 6

   Preheat oven to 400u00b0F. Grease a 8 cup rectangular ovenproof dish.

7. 7

   Spoon half the tomato sauce over base of prepared dish. Arrange chicken in a single layer in dish. Top each piece of chicken with 2 tbsp of remaining tomato sauce, then 2 slices ham and a slice of eggplant.

8. 8

   Sprinkle with mozzarella and remaining parmesan. Bake for 25-30 mins or until golden and cooked. Sprinkle with oregano and serve with salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.