Chicken parmesan

Tender chicken cutlets encased in a golden, crispy parmesan crust. The reduced tomato sauce provides a sharp acidity that cuts through the melted, gooey cheese.

• Prep time: 20 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 858
• Protein: 62 g
• Carbs: 64 g
• Fat: 38 g

Ingredients

• 4 piece Chicken cutlet ( pounded thin )
• 100 g Wheat flour ( for dredging )
• 2 piece Egg ( beaten )
• 150 g Breadcrumbs
• 100 g Parmesan cheese ( grated )
• 200 g Buffalo milk mozzarella ("di bufala") ( sliced )
• 600 g Round tomato ( diced )
• 1 piece Onion ( finely chopped )
• 2 piece Garlic ( minced )
• 50 ml Extra virgin olive oil
• 1 tsp Oregano
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 400 g Tomato pulp

Instructions

1. Prepare the chicken

   Flatten the cutlets between two sheets of parchment paper to a regular thickness of about 1 cm. Season with salt and pepper on each side.

2. Bread the chicken

   Dredge the chicken in flour, then in the beaten eggs, and finally in the breadcrumb and grated parmesan mixture. Press firmly so the breading adheres well to the meat.

3. Sauté the chicken

   Heat the oil in a pan. Sear the chicken until the crust is golden and crispy on both sides. Set aside on paper towels.

4. Cook the sauce

   In the same pan, sauté the onion and garlic. Add the diced tomatoes, tomato pulp, and oregano. Simmer over low heat until the sauce coats the back of a spoon.

5. Gratinate the dish

   Top the chicken with sauce, add the sliced mozzarella and the remaining parmesan. Place under the grill until the cheese bubbles and browns slightly.

Chef's tips

• Don't overcook the chicken in the pan; it should finish in the oven to stay juicy.
• Pounding the meat is crucial for even cooking and ensuring the breading stays attached.

Storage

Keeps for 2 days in the refrigerator. Reheat in the oven to maintain the crispiness of the breading.