EASY CHICKEN PARMIGIANA RECIPE RECIPES

Cut off any fat, bone or gristle on chicken, then slice on an angle into 1-centimetre-thick slices (about 4 slices per breast). Season lightly with salt and pepper.

Spread flour on a plate. Mix breadcrumbs, rosemary and sesame seeds and spread on another plate.

Beat eggs in a wide, shallow bowl. Piece by piece, coat chicken in flour and tap off excess. Dip into beaten egg, letting excess egg drip back into the bowl, then coat in breadcrumbs, making sure each piece is well crumbed.

Heat oil in a wide, heavy frypan over medium-high heat until a chicken piece gives off a lively sizzle when dipped in. Add as many chicken pieces that fit without touching. Fry, turning once, until golden on both sides and cooked through, about 8 minutes.

Drain well on a baking tray lined with paper towels, then remove paper towels.

Top each piece of chicken with a slice of ham, then a tablespoon of pasatta. Place a basil leaf on the tomato and drape cheese slices over the top to cover the chicken completely.

The parmigiana can be prepared to this point up to several hours in advance. Keep refrigerated until ready to serve. Preheat oven to 180C. Bake chicken until cheese is lightly browned, about 10 minutes.

For salad

Place capsicums on a barbecue chargrill and cook, turning frequently with a pair of tongs, for 10-15 minutes, or until skins blacken and begin to peel off. The flesh should still be quite firm.

Place in a heat-proof bowl until cool enough to handle, then peel off and discard skins. Cut capsicums in half; discard seeds, stems and membranes, then cut into 3-centimetre-wide strips and place in a bowl.

Place garlic on a chopping board, sprinkle with salt flakes and chop together to form a paste. Add garlic paste to capsicum with remaining ingredients, combine well and serve warm.

1. Preheat a griddle pan or barbecue.
2. Trim and slice the aubergines 1cm thick. Peel and finely chop the onion, and peel and finely slice the garlic.
3. Place a large pan on a medium heat with 2 or 3 lugs of olive oil, add the onion, garlic and dried oregano, then cook for 10 minutes, or until the onion is soft and the garlic has a tiny bit of colour.
4. If you’re using tinned tomatoes, break them up, and if you’re using fresh tomatoes (which will obviously taste sweeter and more delicious, if they’re in season), very quickly prick each one and put them into a big pan of boiling water for 40 seconds. Remove from the pan with a slotted spoon and put them into a bowl of cold water for 30 seconds, then remove the skins, carefully squeeze out the pips and cut up the flesh.
5. Add the tomato flesh or tinned tomatoes to the onion pan, give the mixture a good stir, then put a lid on and simmer slowly for 15 minutes, or until thickened and reduced.
6. Grill the aubergines on both sides until lightly charred – you'll need to work in batches.
7. Season the tomato sauce carefully with sea salt, black pepper and a tiny swig of wine vinegar, then pick in the basil. You can leave the sauce chunky or you can purée it.
8. Spoon a layer of tomato sauce into a 15cm x 25cm baking dish, then add a fine scattering of Parmesan, followed by a single layer of aubergines. Repeat these layers until you’ve used all the ingredients up, finishing with a little sauce and another good sprinkling of Parmesan.
9. Pick and finely chop the oregano, then toss with the breadcrumbs and a little olive oil, then sprinkle on top of the Parmesan. Tear over the mozzarella (if using).
10. Bake at 190°C/375°F/gas 5 for 30 minutes, or until golden, crisp and bubbly – it’s best eaten straight away, but it can also be served cold.