Chicken Parm
Equipment
Ingredients
Sauce
yellow onion (diced)
0.5 piece
garlic (minced)
4 clove
fresh basil (chiffonade)
2 tbsp
canned whole crushed tomatoes (crushed)
1 can
red pepper flakes
0.5 tsp
tomato paste
2 tbsp
Chicken
chicken breast (butterflied)
2 piece
flour
60 g
egg
2 piece
bread crumbs (mixed with parmesan)
100 g
parmesan cheese
30 g
olive oil
500 ml
Other Ingredients
mozzarella cheese (sliced)
120 g
chives (thinly sliced)
2 tbsp
Instructions
Prepare the sauce
Sauté onion and garlic, then build a rich tomato sauce with herbs and spices.
Prepare and bread the chicken
Butterfly chicken breasts and coat evenly in flour, egg, and parmesan breadcrumbs.
Fry the chicken
Fry breaded chicken until golden and fully cooked, then drain on a rack.
Top and broil
Cover chicken with sauce and mozzarella, then broil until cheese is golden.
Serve
Garnish with fresh chives and serve hot.
Original recipe
Storage
Re-crisp chicken in oven or air fryer to restore crunch
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