Chicken Parmigiana is a pub lunch that you can easily make at home without the cost!
Place the chicken breasts flat on a cutting board and cut through length ways so that you have four flat chicken fillets (try to keep them evenly sized if you can). Season the breadcrumbs and add some herbs to taste and place on a dinner plate. In a small bowl combine the egg and milk to make an egg wash. Dip the chicken fillets into the egg wash mix and then into the crumbed mixture so they are evenly coated.
Place the crumbed fillets in the fridge for 30 minutes uncovered to ‘set’ the crumbs (this stops the crumbs from coming off during cooking). Preheat the oven to 200 degrees. Pan fry the crumbed fillets in a frypan until nice and golden and then place the fillet on a greased oven tray. Top with the tomato mixture and grated cheese. Bake for 10 minutes or until the cheese is bubbling and golden.
To make the home made tomato sauce: Place the tin of tomatoes and onion in a small saucepan and cook on medium for 30 minutes or until reduced and thick.
Serve with a garden salad and garlic bread.
For a faster Chicken Parmi, use pre-made breadcrumbs and tomato salsa.