|
Dish of 18 Dec 2008
CHICKEN PARMIGIANA
6 servings
Chicken Parmigiana is real comfort food all in one dish. This recipe will feed a crowd of hungry youngsters and it is a breeze to repair. Serve with a salad on the side.
|
|
6 chicken breast, skinned, deboned and pounded into thin cutlets
3 eggs, beaten
salt and pepper to taste
30 ml (2 tablespoons) fresh basil, finely chopped
250 ml (1 cup) bread crumbs
125 ml (1/2 cup) grated Parmesan cheese
olive oil for frying
250 ml (1 cup) tomato pasta sauce
thin slices of mozzarella cheese
fresh parsley, finely chopped
Pre-heat the oven to 180 ˚!C (350 ˚!F). Grease an oven proof baking dish.
1. Season the beaten eggs with salt and pepper. Combine the bread crumbs, half the Parmesan cheese and the basil in a bowl. Dip the chicken into the egg and then into the bread crumbs. Press to coat well. Refrigerate the crumbed cutlets for 1 hour.
2. Heat some olive oil in a large frying pan and sauté the chicken in batches until golden brown on both sides.
3. Transfer the chicken to an oven proof baking dish and pour the tomato pasta sauce over. Top with slices of Mozzarella cheese and bake for 15 minutes until the cheese melts and starts to brown. Dinner is served!
|
;)