Recipe for Chicken Parmigiana with homemade, quick tomato sauce

4 Chicken breasts, deboned and skin removed
125 ml (½ cup) Cake flour
2 Eggs
250 ml (1 cup) Breadcrumbs
80 ml (⅓ cup) Grated parmesan cheese
30 ml (2 Tbsp.) Flat-leaf parsley, chopped
Salt and freshly cracked black pepper
Oil for frying
500 ml (2 cups) Rhodes, homemade tomato sauce*
250 ml (1 cup) Mozzarella cheese, grated
65 ml (¼ cup) Fresh basil leaves
To serve: Cooked pasta

Quick tomato sauce:
30 ml (2 Tbsp.) Sunflower oil
1 Onion, chopped
1 Celery stick, chopped
1 Carrot, chopped
1 Clove garlic, crushed
2 x 410 g cans Rhodes Quality Chopped & Peeled Tomatoes
115 g cup of Rhodes Quality Tomato Paste Cup
Salt, pepper and sugar to taste

How to
Place each chicken breast between two pieces of plastic wrap and beat with a wooden rolling pin to flatten.

Place out three bowls. In the first place the cake flour. In the second, lightly whisk the eggs. In the third place the breadcrumbs, parmesan cheese, parsley, and seasoning.

Dip each chicken fillet into flour and shake to remove any excess.

Dip each chicken breast into the eggs & then into bread crumb mixture, such that a coat of crumbs adheres evenly to the chicken.

Heat some oil in a non-stick frying pan and brown the chicken on each side, until golden.

Place a layer of prepared Tomato Sauce in the bottom of a casserole dish.

Place the chicken on top of the sauce.

Top each piece with a generous spoonful of the prepared Tomato Sauce.

Sprinkle over the mozzarella cheese.

Bake the chicken parmigiana in an oven that has been preheated to 180°C for 20-25 minutes or until golden and bubbly and chicken is cooked through.

Sprinkle with the fresh basil leaves and serve over pasta.

Quick tomato sauce:
Heat the oil, add the vegetables and fry until soft.

Stir in the garlic, Rhodes Quality Chopped & Peeled Tomatoes and Rhodes Tomato Paste.

Bring the sauce to the boil and season to taste.

Reduce heat and simmer for 20 – 30 minutes or until thickened, stirring occasionally.


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