Chicken Parmigiana

Chicken Parmigiana

Serves 4

Preparation time: 20 minutes

Cooking Time: 45 minutes approx

2 Large chicken fillets skinless cut in half lengthwise

2 eggs lighty beaten in a bowl with a splash of milk

1 cup of breadcrumbs in a bowl

pinch of salt and pepper

1 cup of flour in a bowl

Olive oil in frypan to fit two fillets

Tomato sauce, just tomatoe puree  (i used home made italian sugo) 200g approx

Mozzarella cheese ( soft ball grated)  1/2 of a ball or enough to top the four fillets

Finely cut garden parsley for each to top

Garden salad

Lettuce cos a few leaves on each plate

finely sliced carrots peeled for each plate

radish washed finely sliced for each plate

1 tablespoon olives pitted each

few slices of finely sliced grana padano cheese

Place chicken fillets each into the egg mixture and let drip for a moment then dip into flour and shake off excess.  Then dip the floured chicken fillet back into the egg and milk mixture.   Then roll in the breadcrumbs with the salt and pepper.  Fry in pan (two at a time until golden brown in frypan) and place on some baking paper or foil on a baking tray / dish. 

Place the tomato puree on the top of each fillet and top with mozzarella.  Bake in oven for approx 30 - 45 minutes on 180 degrees.

Then when ready top with finely chopped parsley to serve with salad.