This classic chicken parmigiana is the perfect recipe for all different occasions, it is tasty, it is easy to make, and if your a cooking lover- then trust me, you will be in your element making this dish! chicken parmigiana is a dish that consists of breaded chicken breast covered in tomato sauce and mozzarella, Parmesan, or provolone cheese. A quantity of ham or bacon is sometimes added.
This ideal is perfect to make on a Sunday, and freeze it for a busy night during the week to have dinner ready and served a lot quicker! This recipe makes 4 servings, and it takes 40 minutes to prepare, and 30 to cook. This may seem like a while, but if you love cooking, trust me it will be fun!
Classic chicken parmigiana- ingredients!
There is quite a few ingredients to make this meal, yet they are all so tasty, and make this meal the best that it could be!
-2 large chicken breasts
-50 grams of plain flour
-1 egg that is beaten in a cup
-75 grams of fresh breadcrumbs
-15 grams of parmesan and make sure they are finely grated, keep some extra to serve
-4 tbsp sunflower oil
-125g ball mozzarella, cut into 4 slices
-300g spaghetti
The ingredients that are needed in order to make the tomato sauce-
-2 tbsp of olive oil
-4 garlic cloves that are very, very finely sliced
-a pinch of caster sugar
-a splash of red wine vinegar
-2 x 400 gram of cans chopped tomatoes or passata
-1 tsp of dried oregano
Classic chicken parmigiana- method!
The method may seem like it is going to take a while, but it is actually a super easy recipe to follow, not to mention it is also super fun! Let’s get started!
Step 1– chicken parmigiana
We are going to start off by preparing our chicken breasts, cut each one of your chicken breasts in half along the way, making it result in you having four chicken fillets, put the fillets on a board (salt and pepper them if you wish) and cover them with a sheet of baking parchment and bash with a rolling pin until they are the same thickness all over.
Step 2– chicken parmigiana
Pour your flour into a shallow bowl and add in a little bit of salt and pepper. In another bowl, crack your egg in and beat it with a fork and then in your third dish, pour in your breadcrumbs and parmesan. You can also add some herbs to this dish, and stir the third dish all together to combine. Take one of your chicken fillets and dip it into the dish with the flour. Coat it in the flour.
Step 3– chicken parmigiana
Once your first chicken fillet is coated in flour, move it to the next shallow bowl and dip it into your beaten egg, then once coated in this, finally coat it in your cheesy breadcrumb mixture. Transfer the bread crumbed fillets to a plate as you go. If you wish to freeze then stack the fillets in a freezer proof container between sheets of baking parchment. These will stay frozen for three months.
Step 4– chicken parmigiana
Now we are onto making the sauce, start off by heating the olive oil in a frying pan, add in the sliced garlic and let it sizzle and fry for around 2 minutes, stirring constantly. Sprinkle in the sugar and add a splash of the vinegar, then tip in the tomatoes or passata. Add in the oregano, season and bubble for 10-15 mins, stirring occasionally until it has all thickened. Add in salt and pepper.
Step 4– chicken parmigiana
Now we are onto our second last step, Heat the sunflower oil in a large frying pan over a medium heat and cook the bread crumbed chicken fillets for 3 mins on each side (fresh or from frozen) until golden and crispy, and lay them out on a baking tray evenly spread. Use a tea spoon to pour a little bit of your earlier prepared sauce onto your fillets, and top each one with a slice of mozzarella. Cook the spaghetti following pack instructions, then drain and toss with the remaining sauce.
Step 5– chicken parmigiana
Heat up your grill to high and grill the fillets for 3-4 mins, or 1-2 mins more if they’re from the freezer, until the mozzarella is melted and bubbling. Pop one each on top of the pasta in a bowl to serve, and enjoy!
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