Friday, 4 November 2011

Chicken Parmesan

This Chicken Parmesan recipe, served with the Fresh Sicilian Tomato Sauce in the Sauces section and makes a truly superb dinner party entrée. It requires very little last minute preparation time as most of the dish can be made well in advance.

Ingredients serves 4

4              skinless chicken breasts
60g          plain flour
2              eggs
1              tablespoon Dijon mustard
120g        fresh white breadcrumbs
60g          finely grated parmesan (Parmigiano Reggiano if you can get it)
                salt and freshly milled black pepper
3              tablespoons olive oil and a knob of butter for frying
                chopped fresh parsley or basil
300ml       fresh tomato sauce
                Gluten Free Pasta of your choice


Cut each chicken breast in half, lengthways. Then lay them side by side on a cutting board and cover with a piece of cling wrap. Using a flat meat mallet (or rolling pin if you don't have one), pound them until they are about 1/2 inch thick.

Beat together in a bowl the eggs and Dijon mustard. In another bowl mix together the breadcrumbs and parmesan cheese. Put the flour seasoned with salt & freshly milled black pepper in a third bowl.

Now make an "assembly line" beginning with the chicken breasts at one end, then the seasoned flour, then the beaten eggs, and finally the breadcrumb mix. Then take 1 chicken fillet and dip it first in the flour. Shake off the excess. Then dip it in the egg and finally the breadcrumb mix. Ensure the fillet is well coated and pat the coating lightly to firm up. Repeat this process for all fillets.

The above stages of this chicken parmesan recipe can be completed up to 24 hours in advance as long as the fillets are laid flat in 1 layer on a tray, covered and refrigerated.

Preheat the oven to 230C. Heat the olive oil in a large frying pan over a medium heat. When the oil is hot, add a knob of butter. Add the chicken to the pan (depending on how many fillets and the size of pan, you may need to do this in 2 batches). Fry for 3 or 4 minutes on each side until golden brown. Transfer the fillets to a baking tray. Place the baking tray into the hot oven and bake uncovered for about 15 minutes turning them over once half way through.

During the last few minutes of baking, cook the spaghetti and reheat the fresh tomato sauce. Combine the cooked spaghetti and hot tomato sauce. Pile this onto a warm serving plate and place the crispy parmesan chicken fillets on top. Sprinkle a little of the chopped herbs over, and serve a separate dish of freshly grated parmesan. I like to serve this with a big bowl of fresh, crisp salad.

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