Chicken Parmigiana with Tomato Sauce Recipe

How to Make Chicken Parmigiana with Tomato Sauce

• Prepare Chicken Parmigiana:
• 1.Season chicken with thyme, salt & pepper. Dust with flour, Egg wash by using fresh whole egg and crumb it with panko bread crumbs.
• 2.Clarify butter unsalted solids and mix with vegetable oil.
• 3.Shallow fry chicken cutlets at the time of service, once cooked, drain excess fat.
• 4.Arrange on half sheet trays.
• 5.Top the cutlets with tomato sauce and of shredded mozzarella cheese.
• 6.Bake either in the medium hot oven till the cheese melts or pass it through the oven.
• Prepare Pepperonata:
• 1.Peel and dice butternut squash
• 2.Cut tomato in batons.
• 3.Cut red onion into batons.
• 4.Cut all the peppers into half, apply oil and roast in the oven, take out the skin and cut into batons.
• 5.Place all the cut batons peppers in a roasting pan with garlic slice, oil and crushed pepper, lay the butter paper cover with aluminum foil and cook on the slow heat till the peppers are very soft. Strain and keep aside.
• 6.In a separate roasting pan put the butternut squash, onion, tomato, oil, slice garlic, black crushed pepper and salt, lay the butter paper cover with aluminum foil and cook on the very slow fire till the vegetable soft.
• 7.Strain and mix with the peppers. Check the correcting.
• Finish & Presentation:
• 1.Place the tomato sauce on the left hand side of the plate place 2 pieces of chicken garnish chicken with fried spinach and drizzle herb oil on the side of the chicken.
• 2.Place pepperonata and garnish with parsley sprig.