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    DIY PUB FAVES

    Sep 07, 2022 5 minutes

    CHICKEN PARMIGIANA WITH WEDGES

    SERVES 6 PREP AND COOK: 40 MINS

    4 x 250g chicken breast fillets, trimmed
    1½ cups panko breadcrumbs
    1 cup finely grated parmesan
    3 eggs, lightly beaten
    1 tblsp Dijon mustard
    ½ cup plain flour
    Vegetable oil, for shallow frying
    16 slices thinly sliced leg ham
    420g jar cherry tomato and
    basil pasta sauce
    2 cups grated mozzarella
    Oven-roasted potato wedges
    and salad leaves, to serve

    1 Cut each chicken breast horizontally in half through the side to give two thin pieces. One at a time, cover with plastic wrap and gently pound with a meat mallet until they’re an even thickness (about 2cm).

    Combine breadcrumbs and parmesan in a large, shallow dish. Whisk eggs and mustard in a separate shallow dish. Dust chicken in flour seasoned with salt and pepper. Shake off any excess. One at a time,

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