The chicken parmigiana

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1chicken breast
breading (flour, breadcrumbs, eggs to taste)
300g of tomato sauce
a clove of garlic
evo oil
200g of provola
20g of parmesan cheese
frying oil

-Take a pan and fry a clove of garlic, as soon as it is browned remove it from the pot and add the tomato sauce. Add salt and simmer for an hour.
-Take the chicken breast and divide it into 4, cover the slices with plastic wrap and beat them to the hammer so as to soften them, first one side then another.
-Put the slices first in the flour, then in the beaten eggs and finally in the breadcrumbs. Fry the breaded breasts in boiling oil.
-Take a baking pan, pour a little sauce on the bottom, lay the chicken breasts breaded very dry and then free of any excess oil, add more tomato sauce and cover with Parmesan cheese and then with slices of provola.
-Put in the oven at 200 ² for 10-15 minutes or take a pan and compose the layers of chicken as described above, close with a lid and let cook for 5 minutes, the time that the provola is dissolved.

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