How To Make Chicken Parmigiana
- 2 chicken breasts, cut in half horizontally
- 2 eggs, beaten
- 100g gluten free breadcrumbs, from about 2-3 slices gf bread
- 75g fresh parmesan cheese, grated
- Olive oil for frying
- 2 cloves garlic, finely chopped
- 400ml/14fl oz passata
- 1 tsp sugar salt and pepper to taste
- 2 large bunches fresh basil, roughly chopped or torn
- 2 balls fresh mozzarella, thickly sliced
1.Place halved chicken fillets between 2 sheets parchment paper or clingfilm. Flatten with a mallet or rolling pin. Place beaten eggs in a large shallow dish.
2.Combine gluten free breadcrumbs with half of the parmesan cheese, place these in another large shallow dish. Dip each flattened chicken fillet in the egg then dip in the breadcrumb mix, making sure fillets are well coated. Set aside on a plate in the fridge.
3.To make the sauce, sauté the garlic in a medium sized saucepan over medium heat for about 30seconds just until cooked. Add passata, sugar, salt and pepper. Increase heat to medium high and cook for about 10 minutes. Check seasoning near the end and add more salt or pepper if needed. Add basil and set aside.
4.Heat a large frying pan over medium high heat. Drizzle pan with olive oil and fry chicken fillets, two at a time, for 4 minutes on each side. Set aside.
5.Heat grill to high then pour prepared sauce into an oven-safe dish large enough to comfortably fit chicken fillets. Arrange chicken in dish on top of sauce. Sprinkle with remaining parmesan cheese and arrange mozzarella slices on top.
6.Place under grill or put into the oven and cook until mozzarella is melted and the sauce is bubbling. Remove from heat and serve with gluten free pasta or a fresh salad.