Chicken parmigiana
Course: Chicken, Italian, Main CourseIngredients
4 thin slices of chicken (2 chicken breasts, cut lengthwise)
2 eggs
1/2 cup of flour
1/2 cup of breadcrumbs
2 cloves of garlic
1/2 cup of grated Parmesan
3-4 tbsp olive oil
Italian tomato sauce for pasta
Salt/pepper for taste
Parsley for garnish (optional)
Directions
- Whisk eggs with a fork until the whites and yolks are combined, then sprinkle with salt and pepper.
- Additionally salt and pepper the chicken and flour. Put flour and bread crumbs to separate large bowls or plates.
- We need to coat each piece of chicken in flour on all sides. When coating make sure you shake off excess flour.
- Dip each piece of chicken into the egg mixture. Make sure it covers well all the sides. Don’t rush the process, you need to allow any excess egg mixture to drain back into the bowl after you dip your slices.
- Roll each piece in bread crumbs
- Fry two cloves of unpeeled garlic in olive oil for two minutes to enhance the flavor of the oil.
- Meanwhile, cut the mozzarella cheese into chunks
- Remove the garlic and add the chicken to the pan, fry on all sides until crispy.
- Take a baking dish and put a nice layer of tomato sauce.
- Top with fried chicken, sauce and Parmesan cheese.
- Place mozzarella pieces on top of the Parmesan. Place the chicken in a preheated oven at 180 degrees C° (350 F) for 15-20 minutes until the cheese melts.
- Then sprinkle the dish with chopped parsley and Parmesan to your liking.
- Serve chicken with spaghetti or any other pasta.
