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Chicken fillet Parmigiana

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Chicken fillet Parmigiana


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Tempo de preparo

20 min(s)


6 servings

  • Ingredients
  • Recipe
  • Chicken breast fillet500 g
  • Oil for frying to taste
  • Egg for breading2 unit(s)
  • Wheat flour400 g
  • Breadcrumbs400 g
  • Tomato sauce1 unit(s)
  • Mozzarella cheese200 g
  • Onion1/2 unit(s)
  • Garlic2 unit(s)
  • Beef bouillon powder1 unit(s)
  • Refined sugar3 tablespoon
  1. Season the chicken to taste. Here I use 1 large onion, 3 cloves of garlic, 1 small piece of pepper, oil, juice of 1 lemon, paprika, chimichurri and half a cube of chicken stock and parsley to taste. I hit the blender and season the chicken (I usually leave it to marinate overnight. It looks wonderful!)
  2. Dip first in wheat flour, then in egg and finally in breadcrumbs.
  3. Fry in very hot oil.
  4. Place the fillets on an oiled baking sheet and set aside.
  5. For the seasoned tomato sauce, sauté the onion with the garlic, add the tomato sauce, add the broth and sugar. Bring to a boil, put the cheese on top of each fillet and the sauce last.
  6. Bake in a preheated oven at 180° for about 10 minutes, just until the cheese is completely melted. Or if you prefer, in the microwave or Airfryer.

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