![]() Fish – White fish like haddock and cod work great! They need a less cooking time, so it’s best to use thick fillets of fish so they’re not overcooked.Most auberigine parmigiana dishes are made into a kind of layered bake, but you can make it in the same way as my recipe, replacing the chicken like-for-like with thick slices of aubergine that have been lightly scored. Pork steaks – cut off visible fat first, as the coating will hide it, so you might end up biting into a big fatty piece.Traditionally it’s served with spaghetti but you can serve it in lots of different ways if you fancy a change. Serve the chicken with cooked spaghetti a little fresh basil. Bake to 15-20 mins until the cheese is melty and bubbling.Spoon a little of the sauce on each piece of chicken (not too much – you want that chicken to be crispy and it will go soggy if you coat it in sauce), then top the chicken with mozzarella (I use sliced, but grated/shredded is fine too), parmesan and a pinch of oregano.Then we take the chicken out of the oven, cover the base of your baking dish with ¾ of the marinara sauce, and place the chicken back on top.Once they’re coated they’re baked for an initial 10 minutes.Trust me, you get a much better, even result (and use less oil), then breading the chicken and drizzling with oil. So long as you give the panko a good stir, each piece will be coated in the olive oil, without it all clumping together. Adding olive oil to the panko mixture is a GREAT way to ensure a lovely, even golden crispness.We dust with flour, dip in egg, then coat in a mixture of panko, paprika, salt, pepper, parmesan and olive oil.Each breast is sliced through the middle to make 4 equal-sized thin fillets. For the chicken, we only need two big chicken breasts to serve 4 people.Bring to the boil, then simmer gently for 10 minutes. Soften the onion in a little olive oil in a pan, then add garlic, passata, oregano and sugar. So what do we need to make this dinner classic? How to make it (full instructions and quantities in recipe card below). That way I can discard that erroneous knife and eat spaghetti like it should be eaten. I have to chop all the pieces of chicken up first – like I’m a three-year-old-child. Spaghetti goes with meat sauce or meatballs, and big pieces of chicken go with chips!Īnd using a knife when you’re eating a spaghetti dish? I don’t know, it just seems wrong. ![]() I don’t know if it’s a UK thing, but a big piece of chicken just doesn’t seem right with spaghetti. I’ve got to admit, when I first had Chicken Parmesan with spaghetti, I thought it looked a little strange. It’s that perfect combo of crispy chicken with rich marinara sauce, stretchy melted mozzarella and a nice big pile of spaghetti.Ĭarbs+ Fat+ Salt+ Crunch+ Tang – it’s got it all!! If I do see it though, that’s what I’m ordering. We don’t really see Chicken Parmesan in Italian restaurants in the UK. Adults and kids alike LOVE this Italian classic. Baked chicken parmesan that’s tender and juicy inside and crispy on the outside. ![]()
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