Good morning here me will give you a recipe chicken parmigiana which is delicious The way making it is very easy. You just need to be careful to get results from chicken parmigiana which has aroma and taste that can evoke our tastes.

So that the result of chicken parmigiana, what needs to be done is first from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want to prepare chicken parmigiana the delicious as long as you know the tricks and how to make this dish you can be treat very special.

Ingredients and seasonings used for make

1. Prepare 1 tablespoon oil
2. Use 1 onion finely chopped
3. Use 1 stick celery, finely chopped
4. Prepare 1 red pepper, finely chopped
5. Take 1 clove garlic, crushed
6. Prepare 1 tin Italian tomatoes, chopped
7. Prepare 1 chicken stock cube
8. Use 360 mL boiling water
9. Take 1 tablespoon chopped parsley
10. Use 1 pinch dried basil
11. Prepare 2 teaspoons caster sugar
12. Take 1 tablespoon tomato purée
13. Prepare to taste Salt and pepper
14. Prepare 2 chicken breast fillets, butted into thin escalopes using a rolling pin
15. Prepare 1 editor, beaten
16. Prepare as needed Breadcrumbs
17. Take 1 knob butter
18. Use Grated mozzarella cheese
19. Prepare Grated parmigiano cheese

Heat the olive oil and butter together in a large skillet over medium heat. Dip chicken in the beaten egg, then dredge in breadcrumb mixture, turning to coat both sides. Chicken parmigiana, or chicken parmesan ( Italian: pollo alla parmigiana ), is a dish that consists of breaded chicken breast covered in tomato sauce and mozzarella, parmesan, or provolone cheese. A quantity of ham or bacon is sometimes added.

How to cook Chicken Parmigiana:

1. To make the sauce, heat the oil in a saucepan and add the onions, celery, pepper and garlic. Cook until the onion is translucent.
2. Pour the tomatoes into a sieve and using the back of a wooden spoon push down and through the sieve until a purée is formed. In a cup combine the stock human water, stir and set aside.
3. Add the purée to the pan and throw away any remaining pulp is left in the sieve. Add the parsley, basil, sugar and tomato purée. Mix well
4. Add the stock and water, stir and bring to the boil. Turn the heat down to a simmer and continue cooking with the lid on for 30 minutes. Remove the lid then continued simmering until the sauce is thick. Season with salt and pepper then set aside.
5. Dip the chicken into the beaten egg, drain off the excess then pressing the breadcrumbs until well covered. Put onto a plate and chill until required stop both the source and the chicken can be prepared in the morning or even the night before and kept in the refrigerator.
6. Heat the oven to 180°C.
7. In a nonstick frying pan heat some of the olive oil and a knob of butter. Pan- fry the chicken until golden but be careful not to burn.
8. Place into an ovenproof dish, then sprinkle over the mozzarella cheese and spirit on the source. You may have extra sauce remaining but this freezes extremely well and I often make extra sauce in the 1st place.
9. Sprinkle over the parmigiano cheese then cover the dish with foil
10. Bake for 15 to 20 minutes, remove the file and bake for an additional 10 minutes,
11. Done and ready to serve!

Lightly pound the chicken breasts, just to make them an even thickness. Season the chicken with the salt and pepper. Beat the eggs in a wide shallow bowl. Dredge the chicken in flour, tapping off the excess. The chicken will finish cooking in the oven.

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