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Chicken Parmigiana with Tomato Sauce Recipe
How to make Chicken Parmegiana with Tomato Sauce
About Chicken Parmigiana with Tomato Sauce Recipe: A popular American-Italian recipe full with parmesan cheese, tomato sauce and chicken, cooked in pure olive oil. You can prepare this for a Sunday brunch or for a picnic with family and friends. A simple dish that you can easily prepare at home and would be loved by both kids and adults. Garnished with parsley and spinach, this chicken parmigiana makes for a beautiful dish to present.
- Total Cook Time1 hr 10 mins
- Prep Time 15 mins
- Cook Time 55 mins
- Recipe Servings2
Ingredients of Chicken Parmigiana with Tomato Sauce
- For chicken parmigiana:
- 500 gms chicken breast
- 2 nos egg whole frozen
- 75 gms flour
- 150 gms planko bread crumbs
- 10 gms fresh italian parsley
- 50 ml vegetable oil
- 30 gms solid butter unsalted
- 150 gms tomato sauce
- 200 gms mozzarella cheese, shredded
- 40 gms italian parmesan cheese
- 5 gms thyme, chopped
- For pepperonata:
- 100 gms red pepper
- 150 gms green pepper
- 100 gms yellow pepper
- 100 gms red onion
- 150 gms fresh tomato
- 220 gms butternut squash
- 15 gms garlic, sliced
- 2 tbsp pure olive oil
- 2 tbsp vegetable oil
- 1 tsp black pepper corn (crushed)
- to taste salt
- 5 gms parsley
- For garnishing:
- 1 parsley sprig
- 5 gms spinach, fried
How to Make Chicken Parmigiana with Tomato SauceHideShow Media
Prepare Chicken Parmigiana:
Season chicken with thyme, salt & pepper. Dust with flour, Egg wash by using fresh whole egg and crumb it with panko bread crumbs.
Clarify butter unsalted solids and mix with vegetable oil.
Shallow fry chicken cutlets at the time of service, once cooked, drain excess fat.
Arrange on half sheet trays.
Top the cutlets with tomato sauce and of shredded mozzarella cheese.
Bake either in the medium hot oven till the cheese melts or pass it through the oven.
Peel and dice butternut squash
Cut tomato in batons.
Cut red onion into batons.
Cut all the peppers into half, apply oil and roast in the oven, take out the skin and cut into batons.
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.
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.
Strain and mix with the peppers. Check the correcting.
Finish & Presentation:
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.
Place pepperonata and garnish with parsley sprig.