Chicken Parmigiana
Recipes Chicken Main Dish Meal ideas Other ethnic food
Description
Chicken Parmigiana is an Italian inspired chicken dish served in Australian pubs. Serve it over or with French fries and a side salad.
Ingredients
4 boneless, skinless chicken breasts, thinly pounded
salt and freshly ground black pepper, to taste
2 c. all-purpose flour, seasoned with salt and pepper
4 large eggs, beaten with 2 T. water and seasoned with salt and pepper
2 c. panko breadcrumbs
1 c. vegetable or olive oil
homemade tomato sauce (ingredients listed below)
1 lb. fresh mozzarella cheese, thinly sliced
1/4 c. freshly grated Parmesan cheese
fresh basil or parsley leaves, for garnish
Homemade Tomato Sauce:
2 T. olive oil
1 large Spanish onion, finely chopped
4 cloves garlic, smashed with some kosher salt, to make a paste
2 (28 oz.) cans plum tomatoes with their juices, pureed in a blender
16 oz. can crushed tomatoes
small can tomato paste
1 c. water
1 bay leaf
small bunch Italian parsley
1 Cubano chile pepper, chopped
salt and freshly ground pepper, to taste
Directions
Log in to Faxo
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Use phone or email
Preheat oven to 400 degrees.
Season each chicken breast on both sides with salt and pepper; dredge in flour; tap off excess; dip in beaten egg, letting excess drip off; dredge on both sides in the breadcrumbs.
Divide oil between 2 large saute pans; heat over high heat until almost smoking. Add 2 chicken breasts to each pan; cook until golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet; top each breast with some tomato sauce, a few slices of mozzarella, salt, pepper, and 1 T. Parmesan cheese.
Bake until chicken is cooked through and cheese is melted, about 5 - 7 minutes. Remove from the oven. Garnish with basil or parsley leaves.
Hommemade Tomato Sauce:
Heat olive oil in a medium saucepan over medium heat. Add onions and garlic; cook until soft; add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 c. water, bay leaf, parsley, chile pepper; bring to a boil. Season to taste with salt and pepper. Reduce heat; cook until slightly thickened, about 30 minutes.
4 servings.