Name: Chicken Parmesan (US)
Total time: 50 min
Yield: 4
Cuisine: American
Ingredients: 800 g Chicken breast; 10 g Salt; 2 g Black pepper; 2 g Dried oregano; 80 ml Olive oil; 12 g Garlic; 80 g Onion; 400 g Passata; 120 ml Chicken stock; 60 g Flour; 2 un Eggs; 100 g Panko breadcrumbs; 80 g Parmesan; 200 g Mozzarella; 400 g Spaghetti

Method

Split the chicken breast into 4 even cutlets. Season with salt, black pepper and dried oregano. Rest 20 minutes.
Soften garlic and onion in olive oil. Add passata and chicken stock. Simmer 10 minutes.
Dredge the chicken in flour, beaten eggs, then panko breadcrumbs mixed with parmesan. Shallow-fry in olive oil until golden, about 2 minutes per side.
Set the chicken on a tray. Spoon sauce over 80 percent of each cutlet, leaving the edges crisp. Top with mozzarella and more parmesan. Bake at 180C for 15 minutes.
Boil the spaghetti in salted water. Serve the chicken parm with spaghetti and leftover sauce.

Shopping tip

Peito de frango in steaks. Passata Mutti. Mozarela and parmesao. Pao ralado panko. Esparguete as the US plate. Pao ralado coats; do not soak bread in milk.