Recipes
Chicken Parmigiana
Probably the most classic Italian American dish
Ingredients list:
- 4 chicken breasts
- 150g flours
- 2 eggs
- 300g bread crumbs
- Parmigiano Reggiano
- Salt, pepper
- 400g canned tomato
- Bunch of basil
- 2 cloves of garlic
- 400g mozzarella
- Olive oil
Directions:
Difficulty: Easy
Feeds: 4 people
Cooking time: 1.5 hours
- Butterfly & Pound: Butterfly your chicken breasts and pound them lightly to ensure even thickness throughout.
- Prepare the Breading Station: Set up three bowls—one with flour, one with beaten eggs, and one with breadcrumbs. Season all three with salt and pepper, and mix grated Parmigiano Reggiano into the breadcrumbs.
- Bread the Chicken: Dredge each chicken breast in flour, then dip into the eggs, and finally coat in the breadcrumb mixture. Set aside and let rest.
- Prepare the Tomato Sauce: In a pot, heat olive oil over low heat. Add garlic and let simmer for 5 minutes. Then, add canned tomatoes and fresh basil. Cook the sauce for 45 minutes, stirring occasionally.
- Slice the Mozzarella: Cut the mozzarella into small pieces and set aside.
- Assemble the Dish: On a baking tray, spread a layer of tomato sauce, chicken cutlet, another layer of tomato sauce. Top with mozzarella and a generous grating of Parmigiano Reggiano.
- Bake: Bake at 180°C for 8-10 minutes until the cheese is melted and bubbly.
- Plate & Serve: Serve your chicken parm with a side of salad. Enjoy!
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