Chicken parmesan
Ingredients
- 4 pcChicken cutlet (pounded thin)
- 100 gWheat flour (for dredging)
- 2 pcEgg (beaten)
- 150 gBreadcrumbs
- 100 gParmesan cheese (grated)
- 200 gBuffalo milk mozzarella ("di bufala") (sliced)
- 600 gRound tomato (diced)
- 1 pcOnion (finely chopped)
- 2 pcGarlic (minced)
- 50 mlExtra virgin olive oil
- 1 tspOregano
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 400 gTomato pulp
Method
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.
- 1
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
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
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
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
Top the chicken with sauce, add the sliced mozzarella and the remaining parmesan. Place under the grill until the cheese bubbles and browns slightly.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 days in the refrigerator. Reheat in the oven to maintain the crispiness of the breading.
