This wonderful Chicken Parmigiana/ Cotoletta recipe can be used for both Chicken Parma’s or a traditional Chicken Cotoletta, if you have left over pasta sauce put it to good use.
INGREDIENTS
Chicken
- 2 large Chicken breasts, filleted
- 2 cups breadcrumbs
- Bunch of fresh parsley, chopped
- 1 cup plain flour
- 3 eggs, beaten
- 1 table spoon salt
- 1 teapsoon ground black pepper
- Enough Canola Oil to deep fry (roughly 1 cup, may need more)
Sauce
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 700g bottle tomato passata
- Bunch of fresh Basil, chopped
- 250g shredded mozzarella
- 1/3 cup finely grated parmesan
- 1/4 Cup water
DIRECTIONS
- place Parsley, Breadcrumbs, Salt and pepper in a bowl and mix to combine.
- Crumb one piece of chicken at a time by tossing in flour then dip in egg mixture and finally into breadcrumb mixture to coat. Transfer to a plate and repeat until all chicken is coated and set aside.
If you just want cotoletta end here, deep fry in canola oil and serve. Tastes bests with a squeeze of lemon drizzled on top of chicken once cooked
Prepare Sauce
- Heat a saucepan on medium high heat, once hot drizzle olive oil and add onion. Once onion becomes translucent pour in passata, 1/4 Cup water, Garlic and Basil, stir and then reduce heat and simmer until sauce begins to thicken. 15 to 20 minutes. Alternatively you can reheat leftover pasta sauce and use in replacement.
- Once Sauce is prepared fill a large frying pan with Canola oil to roughly 2 cm deep and heat over medium heat. cook chicken breasts for 4 minutes each side. You can cook a few at a time.
- Preheat oven to 220°C. with a ladle, scoop sauce on top of chicken and sprinkle parmesan cheese then coat with mozzarella. Place into oven and bake for 15-20 minutes until cheese is bubbling and melted.
Serve with chips, salad or your desired side.
Nutritional Information – Estimate only, per serve.
- CALORIES 560
- PROTEIN 48g
- FAT 28g
- SODIUM 642mg
- CARBOHYDRATES 38g
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