Italian recipes
Chicken Parmesan (another version)
No ratings yet
30 min
Serves 4
Italian
Ingredients
- 4 chicken breasts, boned and skinned 4 chicken breasts, boned and skinned
- 1 cup flour 240 ml flour
- 2 eggs, lightly beaten 2 eggs, lightly beaten
- 1/2 cup Parmesan cheese (freshly grated) 120 ml Parmesan cheese (freshly grated)
- 2 cup bread crumbs 480 ml bread crumbs
- 1/2 cup olive oil 120 ml olive oil
- 1/2 cup butter (unsalted) 120 ml butter (unsalted)
- For the tomato sauce For the tomato sauce
- 4 cup fresh or canned tomatoes (chopped up) 960 ml fresh or canned tomatoes (chopped up)
- 3 tbsp olive oil 44 ml olive oil
- 1/2 tsp dried basil 2.5 ml dried basil
- 1/2 tsp dried thyme 2.5 ml dried thyme
- 1/2 tsp dried oregano 2.5 ml dried oregano
- Salt and pepper to taste Salt and pepper to taste
- 1/2 lb mozzarella cheese (shredded or grated) 225 g mozzarella cheese (shredded or grated)
- 1 cup Parmesan cheese (grated) 240 ml Parmesan cheese (grated)
Method
To
make the tomato sauce, cook the tomatoes in the olive oil with the
herbs, salt and black pepper for 15 - 20 minutes, until the sauce is
thick enough. (Bring the sauce initially to a boil, then reduce heat
and simmer)
In a large skillet, over medium to high heat, heat the butter and olive oil.
Dredge the chicken breasts in flour, dip them in the egg and finally dip them into the bread crumbs, making sure to coat all sides. Cook the chicken breasts in the olive oil and butter until they get a deep golden brown color on both sides.
Pour1/4 of the tomato sauce in a baking dish, large enough to hold the chicken pieces in one layer. Add the cooked chicken breasts in the baking dish and pour over the remaining tomato sauce. Cover the chicken breasts with the mozzarella and parmesan cheeses.
Bake the chicken in a preheated oven for 10 minutes at 400 degrees Fahrenheit (200 degrees Celsius).
In a large skillet, over medium to high heat, heat the butter and olive oil.
Dredge the chicken breasts in flour, dip them in the egg and finally dip them into the bread crumbs, making sure to coat all sides. Cook the chicken breasts in the olive oil and butter until they get a deep golden brown color on both sides.
Pour1/4 of the tomato sauce in a baking dish, large enough to hold the chicken pieces in one layer. Add the cooked chicken breasts in the baking dish and pour over the remaining tomato sauce. Cover the chicken breasts with the mozzarella and parmesan cheeses.
Bake the chicken in a preheated oven for 10 minutes at 400 degrees Fahrenheit (200 degrees Celsius).
Cook's notes
Serve with fettucine in butter and parmesan cheese or with a Ceasar salad and garlic bread.
Comments
No comments yet — be the first to share your thoughts.
Log in or join for free to leave a comment.