Chicken parmigiana is one of those perfect dish for cold winter evenings. A big warming bowl of breaded chicken, lots of cheese and tasty tomoatoes, what't not to like.
1 tin of tomatoes
1 clove of garlic
125 grams of smoked mozzarella
2 tsp of tomato puree
A handful of fresh basil
A couple of big pinches of Oregano
Chicken supreme (or just chicken breast) skinless
For the batter
Cover the chicken in clingfilm, and using a rolling pin bash until it has thinned. You don't want it schnitzel thin, couple cm thick should do it.
In separate bowls add 1 egg (mixed), enough breadcrumbs to cover the chicken, and a handful of flour seasoned with salt, paprika and oregano (as much as you fancy)
Coat your chicken first in the flour, then egg, then finally the breadcrumbs and pop it back in the fridge whilst you prepare the rest.
Pre-heat your oven to 220c.
Using a blender, blitz up a tin of tomatoes.
In a shallow pan, on medium heat, add a glug of olive oil and add crushed garlic.
Once the garlic has gone golden, you can remove it and add in your tomato puree.
Fry off the tomato puree for about 1 minute, then pour in your blitzed tomatoes, a couple of big pinches of oregano with a pinch of salt & pepper. Reduce for a few minutes.
In a separate shallow pan, begin heating a 50/50 mix of veg oil & olive oil. We're going to shallow fry the chicken, so you don't need too much.
Once the oil is heated, pop in the breaded chicken and fry on each side until golden brown, we will finish it off in the oven so it doesn't need to be 100% cooked at this point.
Slice your mozzarella into chunks and scatter into the tomato. If you have a lid for your pan you can add it now to help melt the cheese.
Place your chicken on an oven tray and bake for a further 5 minutes, halfway through adding a little mozzarella.
Whilst the chicken is cooking tear and scatter a handful of fresh basil.
Once your chicken is cooked place on top of your tomato.
Cover the whole dish with grated parmesan and enjoy.