A very tasty dish of chicken fillet. It may well decorate the holiday table, very flavorful and beautiful. In my version, I used regular hard cheese instead of mozzarella and parmesan. Authentic cheese is difficult to buy now, so I even intentionally did not search, because in this form the idea and wonderful flavors remain.
Chicken fillet – 400-500 g
Cheese – about 200 g (mozzarella + parmesan would be perfect).
For the marinara sauce:
Tomatoes in their own juice – 500 g (or fresh 600)
Onions – 1 large piece
Garlic – 2-4 cloves
Spices (basil, paprika, ground black, coriander, oregano, thyme) – to taste (you can use “Provano herb mix”)
Salt – to taste
Sugar – to taste
Frying oil – 2 tbsp.
Egg – 1-2 units
Parmesan cheese – 100 gr (if necessary, I only added cheese on top)
First, let’s prepare the sauce “Marinara”. By the way, this Italian sauce is perfect for pizza and just to any pasta, oops, sorry, to pasta, of course).
Finely chop the onion and garlic.
We fry them in vegetable oil, ideally olive oil.
The oil must absorb the flavor of onions and garlic.
Next, the tomatoes.
I actually use canned tomatoes, such as these.
You can buy them in a store, or you can peel and slice fresh ones. (Cut them crosswise from the bottom, pour boiling water for 3 minutes and skin them.)
Some recipes shred the tomatoes into a smooth puree, but I like chopped tomatoes better in the sauce.
When evaporated, some of it will turn into puree anyway.
We add the tomatoes to the onions and stew over medium heat until there is almost no free liquid left, add salt, sugar and spices in the process.
I like my sauce sweet, but you adjust to taste.
Transfer half of the sauce to the baking dish.
Cut the chicken fillets into slices. The pieces should be about equal in thickness, so that they are all cooked at the same time.
I make 6-8 portions from 0.5 kg filet.
The filet should be lightly battered, without fanaticism.
At first, we baste the filet in flour.
Then we dip it in a little beaten egg.
And in the end we wrap it in breadcrumbs. You can add finely grated parmesan cheese to the breading.
My cheese was not as hard as parmesan, and I decided not to add it, to avoid sticking to the breading.
We fry the filet in vegetable oil for literally 1-2 minutes until crispy.
The filet will still be baked, so do not worry, it will not be raw.
In the form with the sauce put the filet.
On top of the chicken put the rest of the sauce.
Sprinkle with cheese.
We put it in the preheated oven for 7-10 minutes until the cheese melts.
Serve chicken parmesan with spaghetti with the same marinara sauce. Bon appetit!