This Italian-meets-German dish is an Australian pub staple, given a boost by fresh mozarella and Parmesan.
Serves 2
Prep Time:15 minutes
Cook Time: 30 minutes
Ingredients
1 egg
2 garlic cloves, minced
Salt and pepper to season
1 large chicken breast halved horizontally to make 2 fillets
1/2 cup breadcrumbs
1/4 cup fresh grated parmesan cheese
1/2 teaspoon garlic powder
1/2 tsp onion powder
1 tbsp olive oil
250g mozzarella cheese, sliced
1 tbsp fresh shredded Parmesan
1 tbsp fresh chopped basil or parsley to garnish
For the sauce:
1/2 tbsp olive oil
2 small shallots, diced
1 garlic clove, minced
400g Passata or tomato puree
Salt and pepper to taste
1/2 tsp dried Italian herbs or oregano
Method
Preheat the oven to 220°C. Lightly grease an oven tray with cooking oil spray and set aside.
Whisk the eggs, garlic, salt and pepper together in a shallow dish. Add the chicken breast fillets into the egg, rotating to evenly coat each fillet in the mixture. Let the chicken sit in the mixture for 15 minutes or so.
While you're waiting, make the sauce. Heat the oil in a small saucepan. Add the shallots and cook, stirring for a few minutes, until they turn transparent. Add the garlic and stir.
Add the Passata/tomato puree, salt and pepper to taste and Italian herbs. Bring to a simmer and cover, cooking for about 10 minutes. The sauce should thicken a little. Turn the heat off and set aside.
Coming back to the chicken, mix the bread crumbs, Parmesan, garlic and onion powder together in a separate shallow bowl. Dip the chicken into the breadcrumb mixture until it is evenly coated.
Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for around 5 minutes each side, until the bread crumbs turns golden.
Place the chicken on the oven tray and top each fillet with the sauce and 2-3 slices of mozzarella cheese. Sprinkle with Parmesan and top with the herbs.
Bake in the oven for 15-20 minutes, or until the cheese has melted and the chicken is cooked all the way through.
Serve with oven-baked vegetables or wedges.
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