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Chicken Parmesan
Recipe

This Chicken Parmesan recipe, served with a Fresh Tomato Sauce makes a truly superb dinner party entre�.

It requires very little last minute preparation time as most of the dish can be made well in advance.

There are numerous variations on the Chicken Parmesan recipe and you may wish to vary this to your own taste. For example you might prefer to bake the chicken completely rather than frying it first. Or you may like to part fry the chicken first and then ladle the tomato sauce over part of it, sprinkle with parmesan and finally bake for 15 minutes.

Whatever your preference, classically you should always serve a chicken parmesan with spaghetti, cooked al dente.

Gourmet food........the EASY way!

Chicken Parmesan with Fresh Tomato Sauce

INGREDIENTS
SERVES 4

4 skinless chicken breasts
2oz (60g) all purpose (plain) flour
2 eggs
1 tablespoon Dijon mustard
4oz (120g) fresh white breadcrumbs
2oz (60g) finely grated parmesan (Parmigiano Reggiano if you can get it)
salt and freshly milled black pepper
3 tablespoons olive oil and a knob (about 1/2oz) of butter for frying
chopped fresh parsley or basil
about 1/2 pint of fresh tomato sauce

METHOD

Cut each chicken breast in half, lengthways. Then lay them side by side on a cutting board and cover with a piece of cling wrap. Using a flat meat mallet (or rolling pin if you don't have one), pound them until they are about 1/2 inch thick.
Beat together in a bowl the eggs and Dijon mustard.
In another bowl mix together the breadcrumbs and parmesan cheese.
Put the flour seasoned with salt & freshly milled black pepper in a third bowl.
Now make an "assembly line" beginning with the chicken breasts at one end, then the seasoned flour, then the beaten eggs, and finally the breadcrumb mix.
Then take 1 chicken fillet and dip it first in the flour. Shake off the excess. Then dip it in the egg and finally the breadcrumb mix. Ensure the fillet is well coated and pat the coating lightly to firm up.
Repeat this process for all fillets.

The above stages of this chicken parmesan recipe can be completed up to 24 hours in advance as long as the fillets are laid flat in 1 layer on a tray, covered and refrigerated.

Preheat the oven to 450F, 230C.
Heat the olive oil in a large frying pan over a medium heat. When the oil is hot, add a knob of butter.
Add the chicken to the pan (depending on how many fillets and the size of pan, you may need to do this in 2 batches). Fry for 3 or 4 minutes on each side until golden brown. Transfer the fillets to a baking tray.
Place the baking tray into the hot oven and bake uncovered for about 15 minutes turning them over once half way through.
During the last few minutes of baking, cook the spaghetti and reheat the fresh tomato sauce.

TIP
You can save time on this chicken parmesan recipe by substituting the fresh tomato sauce with a good quality ready made sauce available at most grocery stores. But if time permits, believe me, the fresh sauce makes all the difference!

TO SERVE

Combine the cooked spaghetti and hot tomato sauce. Pile this onto a warm serving plate and place the crispy parmesan chicken fillets on top. Sprinkle a little of the chopped herbs over, and serve a separate dish of freshly grated parmesan.

I like to serve this with a big bowl of fresh, crisp salad and
crusty garlic bread.

Enjoy!

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Chicken ParmesanRecipe

Chicken Parmesan with Fresh Tomato Sauce

Chicken Parmesan
Recipe