Chicken Parmigiana with Truffle Tomato Sauce

Serves 4

olive oil, for cooking

4 chicken fillets, butterflied and lightly pounded

1 egg, lightly whisked

1 cup dried breadcrumbs

½ cup grated Parmesan

salt and freshly cracked black pepper

Truffle Tomato Sauce

15ml (1 tablespoon) olive oil

1 small brown onion, finely diced

2 garlic cloves, minced

400g tin chopped tomatoes

125ml (1/2 cup) Truffle Sauce

salt and freshly cracked black pepper

To finish

150g or bocconcini or mozzarella

fresh basil and Italian parsley, finely chopped

For the sauce, heat the olive oil in a deep saucepan. Add the onion and sauté until softened, about 8 minutes. Stir in the garlic and cook for another minute or two.

Add the chopped tomatoes. Season with salt and black pepper and simmer for about 20 minutes. Stir through the Truffle sauce and cook for a further 5 minutes. 

Preheat the oven to 200 C. Line a baking sheet with parchment paper.

In a shallow dish, whisk the egg. In a second dish, combine the bread crumbs and Parmesan. Season the crumb mixture with salt and black pepper.

Season the chicken lightly, then dip in the egg. Dredge each fillet in the breadcrumbs, coating both sides evenly.

Heat two tablespoons oil in a heavy based pan. Place the chicken carefully in the hot oil. Cook over a medium high heat until golden, about 4 minutes per side.

Spread half the Truffle Tomato Sauce onto the baking sheet. Arrange the chicken on top and cover with the remaining sauce. Top with top with torn bocconcini. Bake for 10-12 minutes.

Place under the grill until the mozzarella is bubbling and golden.

Scatter with chopped herbs and serve while the cheese is melted and hot.