Chicken Parmesan

Nutrition per serving

• Step 1/6

  
  • 1 onion
  • 2 chicken breasts
  • cutting board
  • knife

  Finely dice onion. Cut each chicken breast into three equal-sized pieces.

• Step 2/6

  
  • 800 ml tomatoes
  • 2 tbsp oregano
  • salt
  • pepper
  • vegetable oil for frying
  • large saucepan
  • cooking spoon

  In a large saucepan, sauté onion in some vegetable oil over medium heat for approx. 3 – 4 min. until translucent. Add tomatoes and oregano to pan and cook for approx. 8 – 10 min. until sauce begins to thicken. Season with salt and pepper.

• Step 3/6

  
  • 40 g Parmesan
  • 80 g breadcrumbs
  • salt
  • pepper
  • large bowl
  • cooking spoon

  In a large bowl, mix together Parmesan and breadcrumbs. Season with salt and pepper.

• Step 4/6

  
  • 2 eggs
  • cooking tongs
  • large bowl
  • whisk

  In a separate large bowl, beat together two eggs until foamy. Using tongs, dip chicken cutlets into the egg mixture and then the breadcrumb mixture. Place on a plate and set aside.

• Step 5/6

  
  • vegetable oil for frying
  • large frying pan

  In a large frying pan, sauté chicken in some vegetable oil over medium heat for approx. 2 - 3 min. per side until golden. Set aside.

• Step 6/6

  
  • Parmesan for serving
  • food mill
  • large bowl

  Strain sauce through a food mill into a large bowl. On a plate, layer tomato sauce and chicken cutlets. Garnish with freshly shaved Parmesan, if desired. Enjoy!