Chicken parmigiana
Ingredients
for 4 people
50 g | white flour |
80 g | breadcrumbs |
2 | eggs |
4 | chicken breasts (each approx. 150 g) |
1 tsp | salt |
a little | pepper |
3 tbsp | clarified butter |
300 g | tomato sauce |
150 g | grated mozzarella |
40 g | grated Parmesan |
4 sprig | basil, leaves torn off |
How it's done
Crumb coating
Empty the flour and breadcrumbs each into a shallow dish. Beat the eggs in a deep dish. Season the chicken and toss it in the flour in batches, shake off the excess, dip it in the egg and then in the breadcrumbs. Press the crumb coating down firmly.
To fry
Heat the clarified butter in a non-stick frying pan. Reduce the heat, fry over a medium heat for approx. 6 mins. on each side until golden brown.
Topping
Place the chicken on a baking tray lined with baking paper. Brush with tomato sauce and sprinkle with mozzarella and parmesan.
To bake
Approx. 7 mins. in the upper half of an oven preheated to 220 °C. Remove. Garnish with the basil.
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