Saturday, June 8, 2019

Chicken Parmigiana


Chicken Parmigiana
Serves 6

  • 3 large chicken breasts (250g-300g ea) filleted
  • 2 eggs whisked
  • 2 cups panko breadcrumbs
  • 1 1/2 cups grated mozzarella cheese
  • 1/2 cup plain flour
  • 1/3 cup grated parmesan cheese
  • Salt and pepper
  • Olive oil

For the sauce
  • 1 700g jar tomato passata
  • 1 brown onion finely diced
  • 3 tablespoons tomato paste
  • 3 garlic cloves crushed
  • 2 teaspoons dried Italian herbs
  • Salt and pepper
  • Olive oil

1. Season plain flour with salt and pepper. Dredge chicken fillets in flour, egg and then panko crumbs. Put aside on a plate.
2. Fry onion in a small amount of oil over a medium high heat for 5 minutes. Add garlic and fry for a further minute before adding tomato paste. Pour in passata and Italian herbs. Season with salt and pepper and allow to simmer gently for 10 minutes. Put aside.
3. Preheat oven to 220°c (200°c fanforced). Heat enough oil in a heavy based frying pan for shallow frying, over medium high heat until very hot. Fry chicken in batches of 2 for 3-4 minutes each side. Place on an oven tray.
4. Distribute sauce amongst chicken and sprinkle with cheeses. Bake in oven for 20 minutes. Serve with chips, mash, salad or veg.

Xo Bec

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