Breaded parmesan cheese quickly regained its nostalgic charm, and sparked real excitement as a sexy date night option. Whether you are preparing this simple and satisfying dish for your family or planning a private weekend meal, the classic old world Italian and minimalist flavors of the main course will surprise you
I quickly entered the dinner rotation.
30 minutes chicken in a pot
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Servings: 4
Ingredients:
½ cup all-purpose flour
2 eggs, beaten
1 cup of panko or seasoned bread crumbs
¾ cup grated parmesan cheese, separated
1.5 teaspoons each of salt and pepper
2 skinless, boneless chicken breasts, halved lengthwise and pounded to 1/4 inch thickness (see tip) or 4 chicken steak
½ cup olive oil, separated
2 cups of Passata or Marina sauce
1 clove garlic, chopped
Pinch chili flakes (optional)
⅓ Cup of basil leaves, separated (optional)
Cut 340g cheese balls into 8 pieces
Salt and pepper
300 grams of pasta (optional)
direction:
1. Preheat the oven to 400 ° F. Arrange three plates or pie-shaped plates on the work surface. Fill the flour and season with salt and pepper. In another plate, pour 2 teaspoons of whipped eggs, season with salt and pepper, and add panko and ½ cup of parmesan cheese in the last plate.
2. Dip the fried chicken chops into the flour and turn into a coat; get rid of the excess. Immerse it in the egg mixture, shake the excess, then immerse it in the panko mixture, turn and press to peel. Place on a parchment-lined baking sheet and repeat the above steps for the remaining chicken.
Tip: To make fried chicken steak, place half of the skinless, boneless chicken breasts between plastic wrap, and use a mallet, the bottom of a small frying pan, or a pound noodle stick to make 1/4 inch thick.
3. Heat 2 tablespoons of oil in the large saucepan over medium heat; cook two chicken pieces and turn them until they turn yellow, about four minutes. Transfer to a baking sheet. Wipe the frying pan with a paper towel and repeat with 2 tablespoons of oil and the remaining pieces of chicken. Dry the pan.
4. Heat the remaining 2 tablespoons of oil in the frying pan over medium heat; add garlic and paprika and cook for 30 seconds. Add Passata, sip glass of water, 6 basil leaves and cook for 2 minutes. Nestle in chicken pieces to accommodate and add seasoning to the chicken spoon. Sprinkle with the remaining ¼ cup of parmesan cheese and sprinkle the top with cheese.
Tip: Passata or Tomato Passata are undercooked and overcooked tomatoes. Seed and skin free, fresh and full of pure tomato flavor, it is the ideal solution for quick sauces, soups or stews on weekdays.
5. Bake in the oven for 6 to 8 minutes until the cheese is melted and bubbling and the chicken is no longer pink. Decorate the remaining basil (if needed).
Tip: At the same time, in a boiling salt water pan, cook the pasta according to the packaging instructions. Drain and return to the pan. Drizzle with olive oil, salt and pepper and serve with chicken as needed. Alternatively, you can dip a toasted roll or Kaiser bread with pickled peppers.
I quickly entered the dinner rotation.
30 minutes chicken in a pot
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Servings: 4
Ingredients:
½ cup all-purpose flour
2 eggs, beaten
1 cup of panko or seasoned bread crumbs
¾ cup grated parmesan cheese, separated
1.5 teaspoons each of salt and pepper
2 skinless, boneless chicken breasts, halved lengthwise and pounded to 1/4 inch thickness (see tip) or 4 chicken steak
½ cup olive oil, separated
2 cups of Passata or Marina sauce
1 clove garlic, chopped
Pinch chili flakes (optional)
⅓ Cup of basil leaves, separated (optional)
Cut 340g cheese balls into 8 pieces
Salt and pepper
300 grams of pasta (optional)
direction:
1. Preheat the oven to 400 ° F. Arrange three plates or pie-shaped plates on the work surface. Fill the flour and season with salt and pepper. In another plate, pour 2 teaspoons of whipped eggs, season with salt and pepper, and add panko and ½ cup of parmesan cheese in the last plate.
2. Dip the fried chicken chops into the flour and turn into a coat; get rid of the excess. Immerse it in the egg mixture, shake the excess, then immerse it in the panko mixture, turn and press to peel. Place on a parchment-lined baking sheet and repeat the above steps for the remaining chicken.
Tip: To make fried chicken steak, place half of the skinless, boneless chicken breasts between plastic wrap, and use a mallet, the bottom of a small frying pan, or a pound noodle stick to make 1/4 inch thick.
3. Heat 2 tablespoons of oil in the large saucepan over medium heat; cook two chicken pieces and turn them until they turn yellow, about four minutes. Transfer to a baking sheet. Wipe the frying pan with a paper towel and repeat with 2 tablespoons of oil and the remaining pieces of chicken. Dry the pan.
4. Heat the remaining 2 tablespoons of oil in the frying pan over medium heat; add garlic and paprika and cook for 30 seconds. Add Passata, sip glass of water, 6 basil leaves and cook for 2 minutes. Nestle in chicken pieces to accommodate and add seasoning to the chicken spoon. Sprinkle with the remaining ¼ cup of parmesan cheese and sprinkle the top with cheese.
Tip: Passata or Tomato Passata are undercooked and overcooked tomatoes. Seed and skin free, fresh and full of pure tomato flavor, it is the ideal solution for quick sauces, soups or stews on weekdays.
5. Bake in the oven for 6 to 8 minutes until the cheese is melted and bubbling and the chicken is no longer pink. Decorate the remaining basil (if needed).
Tip: At the same time, in a boiling salt water pan, cook the pasta according to the packaging instructions. Drain and return to the pan. Drizzle with olive oil, salt and pepper and serve with chicken as needed. Alternatively, you can dip a toasted roll or Kaiser bread with pickled peppers.