Posted in Recipes

Chicken Parmesan

Chicken Parmesan

I have to admit I am shamelessly plagiarising this recipe from a friend. You know by now that I added my own twist but the key ingredients for the chicken parm are pretty much originally instruction. My defines: I never had this before and am a total convert as of 30 minutes ago when we had dinner.

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The actual chicken parmesan

for 2

2 organic free range chicken breasts (prepare as usual: wash, beat)

after washing roll both breasts in some

1 hand full of flour

Then bread the chicken breast:

1 egg with a 2 tablespoons of milk beat with fork until smooth and slightly foamy

2 hand full of bread crumbs (homemade)

Finally fry the chicken breasts for about 4 minutes until golden on both sides

The Sauce

fry 1/2 a small onion, 2 gloves garlic and 1/2 a small fennel in olive oil

once all this is slightly brown-golden coloured pour 400 ml tomato juice (100% tomato and organic) over it

Add salt, italien herbs or savory, pepper

Heat until it begins to bubble

The Parm

Let’s get cheesy!

3 table spoons grated parmesan (yup I love my cheese!)

3 tablespoons ricotta (it works! I never would have put ricotta into the combination but boy is this awesome)

Mix this into a thick paste

1/2 a mozzarella ball

The making of the chicken Parmesan!

So you take a glass baking form (or any other baking form you can find)

Pour about  4 cm (2 inches???) of sauce into the pan

place the chicken into the sauce, it should only be half covered

then put the cheese paste on top and the mozarella

and I added 2 twigs of fresh basil

bake by 220°C for about 30 min again depends a bit on your oven  

serve on a bed of tagliatelle or just have some bread with it what ever works best for you 🙂

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