Chicken Parmesan
Difficulty
Easy đź‘ŚIngredients
| 1 | onion |
| 2 | chicken breasts |
| 800 ml | tomatoes (canned) |
| 2 tbsp | oregano |
| 40 g | Parmesan |
| 80 g | breadcrumbs |
| 2 | eggs |
| salt | |
| pepper | |
| vegetable oil for frying | |
| Parmesan for serving |
Utensils
- large saucepan
- large frying pan
- cooking tongs
- 2 large bowls
- food mill
- whisk
- cooking spoon
- cutting board
- knife
Enjoy with
Pinot Noir, aged 3 - 5 years
This classic red wine is produced in most of the world’s winemaking regions. Its silky tannin structure complements the tomato and parmesan in this dish.
Nutrition per serving
634
56g
18g
61g
More delicious ideas for you
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.
in Berlin