My Nanna's Chicken Parmigiana
Today's post is special for a number of reasons... Firstly, this is actually a request for a recipe from my pal Lydia, who saw me take a snap chat of this dish at the weekend and was immediately won over. Secondly, the recipe belongs to my Nanna, a wonderful cook and a very special lady, so I cannot take any credit for this one whatsoever, other than the fact that I love it and would recommend it to anyone!
Chicken Parmigiana, or Chicken Parmo to its friends, is one of those brilliant dishes that incorporates everything that is good about the world - chicken, breadcrumbs, cheese and garlic - as well as a deliciously rich tomato and red pepper sauce to bring the meal to life. Traditionally served by my Nan with a mixed salad and crispy rosemary potatoes, I suggest you do the same since they complement the richness of the chicken beautifully! Make this dish and you certainly won't be disappointed!
My Nanna's Chicken Parmigiana
Serves 6
For the chicken:
6 chicken breasts
200g plain flour, seasoned with salt and pepper
2 eggs, lightly beaten
200g breadcrumbs
knob of butter
1 tbsp olive oil
200g mozzarella, torn into small chunks
200g parmesan, grated
For the sauce:
1 tbsp oil
1 onion, finely chopped
2 celery sticks, finely chopped
1 red pepper, finely chopped
2 cloves of garlic, finely chopped
400g tin of chopped tomatoes
2 tbsp sugar
1 tbsp tomato purée
375ml chicken stock
fresh basil
For the chicken, place the breasts on a large sheet of greaseproof paper, top with another piece and use a rolling pin or meat hammer to flatten out the breasts. Place the seasoned flour, beaten egg and breadcrumbs in three separate shallow dishes and dip the breasts into the flour, then the egg, then the breadcrumbs making sure they are thoroughly coated. Place in the fridge for 30 minutes to firm up while you make the sauce.
To make the sauce, fry the onion, celery, pepper and garlic in the olive oil over a medium heat for 15 minutes, stirring regularly. Add the chopped tomatoes, sugar, purée and stock and cook for a further 10 minutes. Blitz with a handheld blender or in a food processor until smooth, tear in a handful of fresh basil and set aside until needed.
Preheat the oven to 180C/350F/Gas Mark 4.
Once the chicken has chilled, heat the butter and oil in a large frying pan and cook the breasts for 5 minutes on each side. You'll probably need to do this in batches unless you own a MASSIVE pan. Once the chicken is browned, place into a roasting tray top with the mozzarella, then pour over the sauce and sprinkle over the parmesan. Roast in the oven for 30 minutes, then serve with a fresh salad and crispy new potatoes. Delicious.
TIP: My nanna always has a batch or two of the sauce in the freezer so she can make this meal quickly and easily at the drop of a hat and because it also works really well with pretty much anything - use it as a pasta sauce, pizza sauce or on top of fish, beef or roasted vegetables.
Chicken Parmigiana, or Chicken Parmo to its friends, is one of those brilliant dishes that incorporates everything that is good about the world - chicken, breadcrumbs, cheese and garlic - as well as a deliciously rich tomato and red pepper sauce to bring the meal to life. Traditionally served by my Nan with a mixed salad and crispy rosemary potatoes, I suggest you do the same since they complement the richness of the chicken beautifully! Make this dish and you certainly won't be disappointed!
My Nanna's Chicken Parmigiana
Serves 6
For the chicken:
6 chicken breasts
200g plain flour, seasoned with salt and pepper
2 eggs, lightly beaten
200g breadcrumbs
knob of butter
1 tbsp olive oil
200g mozzarella, torn into small chunks
200g parmesan, grated
For the sauce:
1 tbsp oil
1 onion, finely chopped
2 celery sticks, finely chopped
1 red pepper, finely chopped
2 cloves of garlic, finely chopped
400g tin of chopped tomatoes
2 tbsp sugar
1 tbsp tomato purée
375ml chicken stock
fresh basil
For the chicken, place the breasts on a large sheet of greaseproof paper, top with another piece and use a rolling pin or meat hammer to flatten out the breasts. Place the seasoned flour, beaten egg and breadcrumbs in three separate shallow dishes and dip the breasts into the flour, then the egg, then the breadcrumbs making sure they are thoroughly coated. Place in the fridge for 30 minutes to firm up while you make the sauce.
To make the sauce, fry the onion, celery, pepper and garlic in the olive oil over a medium heat for 15 minutes, stirring regularly. Add the chopped tomatoes, sugar, purée and stock and cook for a further 10 minutes. Blitz with a handheld blender or in a food processor until smooth, tear in a handful of fresh basil and set aside until needed.
Preheat the oven to 180C/350F/Gas Mark 4.
Once the chicken has chilled, heat the butter and oil in a large frying pan and cook the breasts for 5 minutes on each side. You'll probably need to do this in batches unless you own a MASSIVE pan. Once the chicken is browned, place into a roasting tray top with the mozzarella, then pour over the sauce and sprinkle over the parmesan. Roast in the oven for 30 minutes, then serve with a fresh salad and crispy new potatoes. Delicious.
TIP: My nanna always has a batch or two of the sauce in the freezer so she can make this meal quickly and easily at the drop of a hat and because it also works really well with pretty much anything - use it as a pasta sauce, pizza sauce or on top of fish, beef or roasted vegetables.
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