You will find Chicken Parmigiana on most menus around the world, try out mine and see what you think!
Here is what you will need
Ingredients: serves 4
For the Marinara Sauce
2 tbsp tomato paste
1 680-mL/23 oz bottle of passata
1 onion, halved and peeled
3 cloves garlic, smashed and peeled
1/2 tsp salt
1 tsp sugar
1 tbsp finely chopped fresh basil
For the Breadcrumb Mix
2 cups fresh white bread crumbs
1/2 cup Parmigiano Reggiano, grated
1/2 teaspoon Cayenne pepper
1 teaspoon salt
1/2 teaspoon pepper
2 cups plain flour
1 tablespoon milk
12 slices fresh Mozzarella
4 Chicken breasts, tenderloin removed, butterflied and flattened to 1cm thick
Salt & Pepper to season
Cooked spaghetti to serve
Heat a medium pot over medium-high heat. Add olive oil, garlic, onion, salt & pepper stir and cook for 1 minute. Add passata, tomato paste and bring to a boil, reduce heat and simmer, partially covered for 20 minutes, stirring occasionally. Using a stick blender puree the sauce until thick. Leave aside.
Place the flour in a small bowl, the bread crumbs in a separate bowl and the eggs and milk in a third bowl. Whisk together the eggs and milk.
Dip the flattened chicken breasts into the flour and coat both sides. Then, dip the chicken into the egg followed by the breadcrumbs. Be sure to coat the chicken thoroughly in breadcrumbs. Repeat this step with all the chicken breasts.
In a large heavy base pan, heat 1/2 cup olive oil and fry each chicken breast until golden brown. Place the chicken on a baking tray lined with foil, top the chicken with the marinara and mozzarella. Season with salt and pepper and place the tray in a 180c/350f degree oven and bake for 15 to 20 minutes.
Cook the spaghetti to the packet instructions, drain and mix left over marinara sauce and fresh basil. Mix well.
Place the chicken breasts on a plate, on top or the side of cooked pasta, sprinkle more Parmigiano Reggiano.