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Chicken Parmesan |
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| Serves 2 |
Prep 15 mins |
Cooking 15mins |
Easy |
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My rating |
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Ingredients |
75g dried breadcrumbs
30g parmesan or grana padano, finely grated plus 1 tbsp to
finish
2 skinless chicken breasts
1 tbsp plain flour, well seasoned
1 egg, beaten
olive oil
4 tbsp tomato pasta sauce
a few leaves of basil
1 ball mozzarella, sliced
50g lettuce leaves
balsamic vinegar
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Heat the oven to 200C/ Fan
180C/ Gas 6. Mix the breadcrumbs and grated parmesan and
season.
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Cut the chicken breasts
through the middle and open up like book but keep the two
sides connected. Put between sheets of cling film and bash
them with a rolling pin until 1/2 cm thick. Dust the
escalopes in the flour, dip in the beaten egg, then coat
them in the parmesan breadcrumbs.
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Heat a splash of oil in a
non-stick pan. Cook the chicken for 2-3 mins on each side
until crisp and golden.
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Lift the chicken onto a baking
sheet. Spoon over the tomato sauce, add some basil, then
top with the mozzarella and more parmesan. Bake for 15
mins, until the cheese is melted and bubbling. Serve with
the salad leaves dressed with 1 tsp each of the balsamic
and olive oil.
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DAILY
DINNERS 
