Chicken Parmigiana

INGREDIENTS

• 600g Chicken Thigh
• 2 Egg
• 120g Breadcrumb
• 60g Plain Flour
• 600g Tomato
• 160g Mozzarella
• 40g Parmesan
• 4 tbsp Olive Oil
• 2 cloves Garlic
• 2 tsp Dried Oregano
• 0 Salt
• 0 Black Pepper

STEPS

1. 1

   Heat the oven to 200°C. Cut the chicken thigh open or pound it to an even thickness of about 1.5 cm. Season both sides with salt and black pepper.

2. 2

   Grate 600g of tomato and discard the skin. Heat 2 tbsp of olive oil in an ovenproof frying pan over medium heat. Add 2 cloves of garlic (minced), and cook for 30 seconds. Add the grated tomato and 2 tsp of dried oregano, then simmer for 10 minutes until thickened. Season with salt and black pepper.

   ⏱ 10 min

3. 3

   Set out 60g of plain flour, 2 eggs (beaten), and 120g of breadcrumb in three shallow dishes. Coat the chicken in flour, dip it in the beaten egg, then press it into the breadcrumbs until evenly covered.

4. 4

   Heat the remaining 2 tbsp of olive oil in a clean frying pan over medium heat. Pan-fry the breaded chicken for 6 to 7 minutes per side, turning once, until golden brown. Transfer it to a clean plate, and wash the pan and utensils that contacted the raw chicken.

   ⏱ 6 min

5. 5

   Spread the tomato sauce in an ovenproof dish, place the browned chicken on top, and cover with 160g of mozzarella and 40g of parmesan. Bake at 200°C for 12 to 15 minutes, until the cheese is melted and bubbling and the chicken reaches 75°C at the thickest part for 30 seconds. Rest for 3 minutes before serving.

   ⏱ 12 min