Makes: for 4 people


  • 2 chicken breasts
  • 100 all-purpose flour
  • 2 eggs, beaten
  • 100g panko breadcrumbs
  • 150g Granarolo fresh mozzarella, cut into cubes
  • 25g Granarolo Parmigiano Reggiano
  • 25g mature cheddar
  • Homemade tomato sauce; recipe below
  • Knob of butter
  • 2 tsp Cape Herb & Spice smoked Spanish paprika
  • 1 pack Groski cheese bites
  • 1 bunch fresh Italian parsley, chopped
  • Oil
  • Salt
  • Pepper


Homemade tomato sauce:

  • 2 tbsp olive oil
  • 1 large white onion, chopped
  • 4 garlic cloves, chopped finely
  • 1 bottle (690g) La Corvinia Mashed Tomato
  • 1 dried bay leaf
  • Salt
  • Pepper


Tomato sauce:

1. In a medium pot, heat some oil and fry the onion and garlic until soft and fragrant
2. Pour in the mashed tomato sauce, add in the bay leaf, season with salt and pepper, and leave to simmer until slightly thickened (approx. 10mins)
3. Set aside


Chicken Parmigiana:

1. Slice each chicken breast in half lengthwise. Slip in a ziplock bag and pound the chicken with a mallet or rolling pin to flatten it evenly
2. Season the chicken with salt and pepper
3. Dredge the chicken in flour and shake off excess
4. Next, dip the chicken in beaten eggs and drip off excess
5. Lastly, dredge the chicken in a mixture of breadcrumbs, salt, pepper and smoked paprika
6. Heat 2 tbsp oil in a pan
7. When hot, slip in the chicken pieces and add in the knob of butter. Cook till golden brown, and flip (approx. 2 min each side).
8. Transfer to a plate lined with kitchen towel to drain the oil
9. Fill the base of a baking dish with tomato sauce, keeping some aside. Lay the chicken slices neatly and scoop some remaining tomato sauce over the centre of the chicken slices. Top with cubes of mozzarella, grated Parmigianno Reggiano, and grated cheddar.
10. Bake at 200˚C till the chicken is cooked and the cheese is melted to perfection! (approx. 5-7min)
11. Remove and garnish with crushed Groski cheese bites and chopped parsley
12. Serve with a mixed salad