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Chicken parmigiana
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
4 servings
Felipe Malacrida
@viverdecozinhar- Ingredients
- Recipe
- Chicken breast2 unit(s)
- Wheat flour1 cup
- Eggs4 unit(s)
- Breadcrumbs1 cup
- Canned Tomatoes2 unit(s)
- Onion1 unit(s)
- Garlic2 tablespoon
- grated mozzarella100 g
- Grated Parmesan50 g
- Salt to taste
- Black pepper to taste
- Oil for frying to taste
- Start with the chicken breast and cut it in two, now cover it with a plastic bag (the one from the fair) and with the help of a meat hammer, stretch it until it is very thin and uniform.
- Season with salt and pepper and start to coat. Pass first in wheat flour, then beaten eggs and finally breadcrumbs.
- It's time for the sauce, sauté the onion, garlic and bay leaf until wilted. Add the tomato cans, season and mix well. Let it cook on low heat until all processes are finished. This will make it very thick and firm to finish the parmigiana.
- Put the oil to heat. The ideal thing to know when it has reached the temperature is to put the tip of the fillet in it, if it starts bubbling hard, it's already done. Now it's frying one steak at a time until it forms a crispy and very hard crust.
- Heat the sauce in a skillet and place the fillet in it, then add more sauce and then the grated cheeses. Close the pan with a lid and leave until they melt.
- Serve with white rice and potatoes of your choice.
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