Chicken parmigiana

Chicken parmigiana

Total: 37 min. | Active: 30 min.

Ingredients

for 4 people

Crumb coating
50 g white flour
80 g breadcrumbs
eggs
chicken breasts (each approx. 150 g)
1 tsp salt
a little  pepper
To fry
3 tbsp clarified butter
Topping
300 g tomato sauce
150 g grated mozzarella
40 g grated Parmesan
To bake
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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