Jun 24

Easy Chicken Parmesan

SERVES: 4

INGREDIENTS
FOR THE CHICKEN
150 g panko bread crumbs
1/2 tsp. garlic powder
25 g freshly grated Parmesan, plus more for garnish
large eggs, beaten with 1 tbsp. water
70 g plain flour
700 g boneless skinless chicken cutlets
salt
freshly ground black pepper
vegetable oil
100 g grated mozzarella
FOR THE MARINARA
2 tbsp. extra-virgin olive oil
1/2 small onion, finely chopped
cloves garlic, sliced
(x400g) tinned chopped tomatoes
60 ml water
salt
freshly ground black pepper
pinch of crushed chilli flakes
2 tbsp. freshly chopped parsley, plus more for garnish
DIRECTIONS
  1. Preheat oven to 200ºC. Make chicken: Prepare breading station with three large mixing bowls: one bowl with panko breadcrumbs, garlic powder, and Parmesan mixed with a fork; another with the egg mixture; and the third bowl with flour. Season chicken with salt and pepper, then coat each piece of chicken in flour and shake off excess. Dip chicken into egg mixture and then into bread crumb mixture; repeat steps for remaining chicken and set aside on a plate.
  2. In a deep cast-iron skillet over medium-high heat, add 1/4″ oil. When pan is hot but not smoking, add chicken. Cook until golden brown, 5 to 7 minutes, flipping halfway through. Transfer to a paper towel–lined plate to drain.
  3. Meanwhile, make marinara: In a medium pot over medium heat, heat oil. Add onion and garlic and cook until soft, 4 minutes. Add in tomatoes and water, season with salt, pepper, and chilli flakes, and let simmer, 10 minutes. Remove from heat and stir in parsley.
  4. Pour sauce into a 9″-x-13″ baking dish and place chicken in sauce. Top with mozzarella and bake until cheese is melty, 10 to 12 minutes. If desired, grill until cheese is golden, 3 minutes.
  5. Garnish with parsley and serve immediately.

 

https://www.delish.com/uk/cooking/recipes/a29029898/easy-chicken-parmesan-recipe/

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