Grilled Chicken Cutlet Parmigiana
Grilled chicken cutlets topped with fire-roasted tomato sauce, smoked mozzarella and Parmesan, finished under the grill.
- 20
- min
- 4
- servings
- ~630
- kcal per serving
- Difficulty:
- Medium
01Method
- 1
Heat olive oil in a medium saucepan over medium heat. Add the garlic, red pepper flakes and onion, cooking for about 10 minutes and stirring frequently. Stir in the tomatoes and warm through for 2 minutes. Fold in the basil and season with salt and pepper.
- 2
Heat an outdoor barbecue or indoor griddle pan to high. Season the chicken with salt and pepper and drizzle with olive oil to prevent sticking.
- 3
Grill the chicken for 3 to 4 minutes per side, then transfer to a foil-covered platter to rest. Work in two batches if using a griddle pan.
- 4
Switch the oven grill to high.
- 5
Arrange the chicken in a casserole dish and spoon the fire-roasted sauce over the top. Cover with the Parmesan and mozzarella, then place under the grill for 3 minutes until browned.
Allergens
Allergen information is derived from ingredients and is indicative. Always check the label of the actual product.
