Chicken Parmigiana RecipeOrigin: Italy Period: Traditional |
Ingredients:
2 eggs, beaten 
Chicken Parmigiana Preparation:Method:Begin with the sauce. Heat the olive oil in a frying pan and use to fry the mushrooms for about 3 minutes. Pass the Bolognese Pizza sauce through a fine-meshed sieve into the pan, using the back of a spoon to press the sauce through. Bring the mixture to a boil then stir-in the capers and olives. Reduce to a simmer and cook for about 10 minutes, before taking off the heat. In the meantime, whisk together the eggs and water. Dip the chicken in the egg mixture then use the breadcrumbs to coat thoroughly. Heat some olive oil in a frying pan and use to fry the chicken until golden on all sides. Oil a shallow ovenproof dish and rub with garlic. Transfer the chicken pieces to this then pour half the sauce mixture around the chicken. Layer the Mozzarella slices over the chicken then spoon the remaining sauce on top. Place in an oven pre-heated to 180°C and bake for about 40 minutes, or until cooked through. Serve on a bed of mixed salad leaves, garnished with a wedge of lemon, shredded basil leaves and Parmesan shavings. |
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