Chicken parmigiana
Fried or baked eggplant dishes layered with tomato sauce and cheese are popular in many cuisines throughout the world. The ingredients in the eggplant topping are very similar to those in the Greek dish, moussaka, and of course in Italian "parmigiana", from which the dish derives its name. Topping a breaded chicken or veal schnitzel cutlet with the eggplant mixture is, however, something that was likely created far from Italy or Greece. Best guess is that the earliest versions of chicken parmigiana originated in New York. But the dish has gone international and is very popular throughout the world, most notably Australia and Argentina, where there is a heavy Italian immigrant population.
Ingredients
- 2 boneless chicken breast skinless, halved through the middle
- 2 egg beaten
- 75 g bread crumbs
- 75 g Parmesan cheese grated
- 1 tbsp olive oil
- 2 cloves garlic crushed
- 350 ml passata
- 1 tsp white granulated sugar caster
- 1 tsp ground oregano
- mozzarella cheese torn, half a 125g ball light
Instructions
- Place the chicken breasts between cling film sheets and bash out with a rolling pin until they are the thickness of a £1 coin. Dip in the egg, then breadcrumbs, mixed with half the Parmesan. Set aside on a plate in the fridge while you make the sauce.
- Heat oil and cook garlic for 1 min, then tip in passata, sugar and oregano. Season and simmer for 5-10 mins.
- Heat grill to High and cook the chicken for 5 mins each side, then remove. Pour the tomato sauce into a shallow ovenproof dish and top with the chicken. Scatter over the mozzarella and remaining Parmesan and grill for 3-4 mins until the cheese has melted and the sauce is bubbling. Serve with vegetables or salad and some pasta or potatoes, if you like.
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