Chicken parmigiana

Nagi Maehashi’s chicken parmigiana layers crisp crumbed chicken with tomato sauce and melted mozzarella and Parmesan. She describes it as an Australian pub favourite, while her recipe builds flavour through the chicken seasoning, egg dredge, crumbs and sauce.

Chicken breasts are halved into thin pieces and seasoned with salt, black pepper and an optional Italian herb blend. Flour dusting is followed by egg mixed with garlic and seasonings, then panko crumbs mixed with Parmesan, salt and black pepper.

Her sauce begins with onion and garlic softened in olive oil. Optional chilli flakes, herbs and white wine add flavour before tomato passata and chicken stock simmer into a thick sauce.

The coated chicken is shallow-fried in olive oil and drained on a rack. Sauce covers most of each piece while leaving some crisp edges exposed, then mozzarella, Parmesan and extra virgin olive oil are added before baking until the cheese melts and gains a few brown spots.

Basil can be added beneath the cheese and scattered over the finished chicken. Maehashi serves it immediately, with extra sauce if desired; her separately described oven-made schnitzel and leafy-salad suggestions offer other ways to prepare or accompany the meal.