Ingredients
-
For the chicken
-
1 Egg
-
30g Parmesan
-
30g Breadcrumbs
-
1 tbsp Plain flour
-
2 Chicken breasts
-
25ml Olive oil
-
1 Mozzarella ballDrained and sliced
-
Salt and pepper to taste
-
Dried oregano to garnish
-
For the sauce
-
1 tbsp Olive oil
-
1 Garlic clovePeeled and sliced
-
1 tin (400g) Chopped tomatos
-
1 tsp Dried oregano
Directions
This Italian inspired chicken dish tastes like a mixture of pizza and breaded chicken, The chicken is well flavoured with a crispy bread crumb coating and moist tender chicken, I chose to serve it with a salad on the side to complete the dish, you could bulk it out with pasta or rice instead.
I got this dish from Gino d’acampos Italian escape book.
Steps
|
1
Done
|
First make the sauce. Heat the olive oil in a pan, add the garlic and fry for 1 minute. |
|
2
Done
|
Add the chopped tomatoes and oregano, season with salt and pepper and simmer for 10 minutes until the mixture has reduced and thickened. |
|
3
Done
|
Meanwhile, beat the eggs in a bowl and season. |
|
4
Done
|
Combine the grated Italian cheese, breadcrumbs and flour in a shallow dish. |
|
5
Done
|
Place the chicken breasts between 2 pieces of cling film and then use a rolling pin to bash them out until they are 5mm thick. |
|
6
Done
|
Dip each chicken breast in the egg, then coat with the hard Italian cheese breadcrumbs. |
|
7
Done
|
Heat the oil in a large frying pan and cook the coated breasts for 3 minutes on each side until golden brown and cooked through. Drain on kitchen paper. |
|
8
Done
|
Spoon the tomato sauce into the middle of a plate and top with crumbed chicken breast. |
|
9
Done
|
Place slices of Mozzarella on top of the chicken, scatter with some oregano and black pepper and drizzle with some olive oil. |
