Chicken Parmigiana
 
Prep time
Cook time
Total time
 
Delicious breaded and fried chicken, topped with Parma Ham and Mozzarella cheese with a beautiful tomato & basil sauce
Serves: 2
Ingredients
  • 2 Skinless, boneless chicken breasts
  • 2 eggs
  • 150grams plain flour
  • 150grams fine bread crumbs
  • 500ml vegetable oil or enough to deep fry the chicken
  • 100-150g mozzarella cheese
  • Sliced parma ham
  • Dried mixed herbs
  • Garlic powder
  • Salt and pepper
For the Tomato Sauce
  • 2 medium onions
  • 1 tsp tomato purée
  • 1 tsp sun dried tomato purée
  • 1 tsp paprika
  • 1 tsp garlic purée
  • 1 chicken stock cube
  • ½ glass of marsala wine
  • 1 carton passata (sieved tomatoes)
  • pinch of brown sugar
  • Handful of fresh basil
Instructions
To make the sauce:
  1. Chop the onions and soften on a medium heat in a little oil, then add the garlic puree, tomato and sun dried tomato puree and cook for a further 5 mins.
  2. Add the marsala wine and allow the alcohol to evaporate and reduce in volume, meanwhile dissolve the stock cube in a mug of hot water, then add with the passata to the onions.
  3. Add the paprika, a good pinch of dried herbs, a pinch of sugar and black pepper. Allow the sauce to cook for 5-10 mins before checking the seasoning and addition more salt or pepper. Adjust the amount of salt, pepper and mixed herbs to your taste.
  4. Turn down the heat and allow to gently simmer for 20-30 mins.
To make the chicken:
  1. Using cling film or a plastic bag and meat mallet gently flatten the chicken breasts so that they are the same thickness all around but still not thinner then 1cm.Gently beat the chicken breasts to flatten
  2. Season the chicken with salt, pepper and garlic powder on both sides.
  3. Beat the eggs and season with salt and pepper.
  4. Dip the chicken in the flour, dust of excess then dip into the egg followed by the breadcrumbs, ensure the chicken is completely covered in egg and breadcrumbs. Season the chicken parmiginana and dip into flour then egg then breadcrumbs
  5. Deep fry in a deep pan or fryer for 10-15 mins or until golden brown.
  6. Remove and allow the oil to drain. deep fry the chicken then allow to drain
To assemble:
  1. Check the sauce is ready and add some freshly chopped basil.
  2. Place the chicken in an oven proof dish.
  3. Add a layer of sauce on top of the chicken, followed by a layer of ham and finally the cheese. Sprinkle with dried herbs and place under the grill for 5-10 mins until the cheese is golden. Assumble the chicken parmigiana and grill until golden and the cheese has melted
  4. Serve with more sauce and a sprinkle of parmesan cheese.
Recipe by MongolianKitchen.com at https://mongoliankitchen.com/chicken-parmigiana/