parmesan chicken

80ml flour
8 chicken breasts, skin and bone removed
vegetable oil
62ml butter
25ml flour
125ml white wine
62ml milk
62ml chicken stock
125ml finely grated parmesan cheese
30ml chopped parsley

Place the chicken on a work surface and dust both sides with the flour and some salt.
Place a saucepan over medium-high heat, add some vegetable oil and brown the breasts to golden brown. Work in batches and keep the browned breasts on the side.
Add the butter and wait for it to melt.
Sprinkle the flour over the butter and stir while cooking for 2-3 minutes.
Add the white wine, milk and chicken stock and stir the mixture until smooth and thickened.
Place the chicken breasts in the sauce, cover with a lid and reduce the heat to a low simmer.
Cook for 20 minutes, turning once or twice.
Remove the lid and sprinkle the parmesan over.
Stir the sauce for another 4 minutes before taking it from the heat.
Sprinkle over the parsley and serve.

45ml vegetable oil
1 onion, finely chopped
5 cloves of garlic, minced
1 x 400g tin of diced tomatoes
250ml panko breadcrumbs
2,5ml salt
250ml + 250ml finely grated parmesan cheese
190ml flour
2 eggs
6 chicken breasts
250ml vegetable oil
250ml grated mozzarella cheese

Turn your oven on to grill and line a baking sheet with baking paper.
Place a small saucepan over medium heat and pour in the 45ml oil.
Add the onion and cook until translucent.
Add the garlic and stir-fry for one minute.
Add the diced tomato, reduce the heat to medium-low and cook until thickened, about 30 minutes. Stir every now and then.
Season with salt and pepper and set aside to cool slightly.
Add the breadcrumbs, salt and 250ml parmesan to a shallow bowl.
Add the flower to another bowl.
Add the eggs and 15ml water to a third bowl and whisk together.
Place one chicken breast between two layers of plastic wrap and gently thin it out by pounding it with a meat mallet or rolling pin. The chicken should be no thicker than 1cm.
Season with salt and dip it into the flour. Shake off the excess and dip it into the egg and then into the breadcrumb mixture.
Keep the breaded chicken on a baking sheet until all of the chicken is done.
How place a pan on medium-high heat, add the 250ml oil and wait for it to heat up.
Fry the chicken in batches for about 1 minute before flipping it over for another minute or until it is golden brown.
Arrange the fried chicken on the prepared baking sheet and spoon the cooled tomato sauce over.
Mix the mozzarella and remaining 250ml parmesan and sprinkle over the chicken.
Grill the chicken for about 2 minutes – it is important to watch the chicken as it can easily burn but you want the cheese melted and browned.
Serve the parmesan chicken with any of the remaining tomato sauce.

Tag: parmesan chicken

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