Chicken Parmigiana

Another favourite of the family

  • 6 Chicken Fillet
  • Salt and Pepper
  • Panko Breadcrumb
  • Plain Flour
  • Egg wash
  • Tomato Pomodoro, see recipe here
  • Buffalo Mozzarella, buy the best one you can

Using a very sharp knife, cut the chicken filet in half, opening it like a book, season with salt and pepper. Take each piece in a Ziploc bag and hammer out to 1 cm thickness. Dredge in flour, shack off excess, dip in egg wash and cover in breadcrumb. Heat some olive oil in a pan and cook each side of chicken for 3 mins until golden. Clean out pan and cook each batch of chicken in clean hot oil.

Spoon some pomodoro onto the chicken and then place some mozzarella on top. Assemble fillets on a grate and place under grill, melting the cheese.

Serve with some pasta pomodoro and plenty of parmesan.

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