substances
2 huge eggs
1 tablespoon minced garlic
2 tablespoons chopped sparkling parsley
·salt and pepper
3 large fowl breasts cut in half horizontally to make 6 fillets
1 cup of breadcrumbs
1/2 cup of breadcrumbs
1/2 cup grated clean Parmesan cheese
1 teaspoon garlic or onion powder
1/2 cup of olive oil for frying
For the sauce:
1 tablespoon of olive oil
1 large onion chopped
2 teaspoons minced garlic
14 ounces (four hundred g) tomato puree (Passata)
·salt and pepper to taste.
1 teaspoon dried Italian herbs
1 teaspoon of sugar (optional)
For the Topping:
eight oz. (250 g) mozzarella cheese, sliced or grated
1/3 cup grated fresh Parmesan cheese
2 tablespoons sparkling chopped basil or parsley
technique:
The bird:
Preheat oven 430°F | 220 ° C. lightly grease the oven tray (or baking dish) with non-stick cooking spray; set apart.
Beat the eggs, garlic, parsley, salt and pepper in a shallow dish. add the hen to the egg, turning to calmly coat each fillet in the mixture. cowl with plastic wrap and marinate for as a minimum 15 minutes (or overnight if time allows for deeper taste).
whilst the chook is ready to cook, mix the breadcrumbs, Parmesan cheese, and garlic powder in a separate shallow bowl. Dip hen in breadcrumb aggregate to coat lightly.
heat oil in a large skillet over medium-high warmth until hot and shimmering. Fry hen until golden brown and crispy (about four-five minutes per facet).
set up hen on organized baking sheet/dish and pinnacle each breast with approximately 1/3 cup of sauce (sauce recipe underneath). pinnacle each chook breast with 2-three slices of mozzarella cheese and about 2 tablespoons of Parmesan cheese. Sprinkle with basil or parsley.
Bake for 15-20 minutes, or till cheese is bubbly and melted, and bird is cooked through.
For the pasta sauce:
warmth the oil in a medium saucepan. Fry onion till translucent (about three minutes), then upload garlic until aromatic (about 30 seconds).
upload the tomato puree, salt and pepper to taste, Italian herbs, and sugar (if the use of). cowl with lid over low heat for approximately eight mins, or till sauce thickens slightly. flavor test and regulate salt and pepper, if necessary.