Chicken Parmesan
Breadcrumbed chicken cutlets grilled, then baked under a blanket of tomato sauce, mozzarella and parmesan.
| prepHeat grill to High (when step 4 begins) | |||||
| 2 large skinless chicken breasts, halved through the middle | Bash chicken to £1-coin thickness | Dip in egg, then crumbs & parmesan | Grill chicken 5 min per side | Pour sauce in dish, top with chicken | Add cheeses, grill 3-4 min until bubbling |
| 2 eggs, beaten | |||||
| 75 g breadcrumbs | |||||
| 37 g parmesan, grated (for the coating) | |||||
| 1 tbsp olive oil | Fry garlic in oil 1 min | Add passata, sugar, oregano; simmer 5-10 min | |||
| 2 garlic cloves, crushed | |||||
| half a 690 ml jar passata (about 345 ml) | |||||
| 1 tsp caster sugar | |||||
| 1 tsp dried oregano | |||||
| half a 125 g ball light mozzarella (about 62 g), torn | |||||
| 38 g parmesan, grated (for the topping) | |||||
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