Easiest Way to Prepare Any-night-of-the-week Chicken Parmigiana

Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, Simple Way to Prepare Any-night-of-the-week Chicken Parmigiana. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Chicken Parmigiana, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken Parmigiana delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook Chicken Parmigiana using 19 ingredients and 10 steps. Here is how you cook it.

This is a fairly simple basic dish that just begs for compliments. If you do make this and enjoy it please take a photo and add to the recipe. Thank you

Ingredients and spices that need to be Prepare to make Chicken Parmigiana:

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

Steps to make to make 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,

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So that's going to wrap this up for this exceptional food Recipe of Award-winning Chicken Parmigiana. Thank you very much for reading. I am sure that you can make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!