Chicken parmigiana

four boneless, skinless fowl breasts, pounded thin

Salt and freshly ground black pepper

2 cups all-motive flour, seasoned with salt and pepper

4 big eggs, crushed with 2 tablespoons water and pro with salt and pepper

2 cups panko bread crumbs

1 cup vegetable oil or natural olive oil

Tomato Sauce, recipe follows

1 pound clean mozzarella, thinly sliced

1/four cup freshly grated Parmesan

sparkling basil or parsley leaves, for garnish

Tomato Sauce:
2 tablespoons olive oil

1 huge Spanish onion, finely chopped

4 cloves garlic, smashed with some kosher salt to make a paste

two 28-ounce cans plum tomatoes and their juices, pureed in a blender

One 16-ounce can crushed tomatoes

1 small can tomato paste

1 bay leaf

1 small bunch Italian parsley

1 Cubano chile pepper, chopped

Salt and freshly ground pepper

How to prepare the dish:

Preheat oven to four hundred levels F.
Season hen on each aspects with salt and pepper. Dredge every breast inside the flour and faucet off extra, then dip within the egg and permit excess drip off, then dredge on each aspects in the bread crumbs.
Divide the oil between 2 large saute pans and warmth over high warmness until nearly smoking. upload 2 fowl breasts to every pan and cook until golden brown on each aspects, approximately 2 mins consistent with aspect. switch to a baking sheet and top every breast with a few Tomato Sauce, some slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan. Bake inside the oven till the fowl is cooked thru and the cheese is melted, approximately 5 to 7 minutes. remove from the oven and garnish with basil or parsley leaves.
Tomato Sauce:
heat olive oil in a medium saucepan over medium heat. add onions and garlic and cook dinner till tender. upload pureed tomatoes with their juices, overwhelmed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and produce to a boil. Season, to flavor, with salt and pepper. reduce warmth and prepare dinner until slightly thickened, approximately 30 minutes.


© 2020 – Simon Andas

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