My take on chicken parmigiana

I'm not a fan of tomato sauce, I would even say that I usually avoid tomato sauce ( by choice, not because of any allergy ). But, tonight I decided to give a shot at the chicken parmigiana, with a little twist ( if there is any, as I don't think there is any real exclusive recipe).

Count about an hour from start to finish, and then you can enjoy this delicious recipe. Ideal to share and have a great family meal ( well, my boys haven't said a word for the whole meal, they were too busy enjoying their food).

For the sauce :

- 1/2 a pack of bacon

- a shallot

- 3 cloves of garlic

- 2 green onions

- rosemary

- 1 can of cubed tomato

For the chicken :

- 1 chicken breast per person

- a mix of rice flour and coconut flour ( I use those because I'm gluten intolerant, you can use all-purpose flour)

- 3 eggs

- breadcrumbs ( or, if you want to know what's inside the crumbs, use some bread)

- mix of garlic and parsley ( powder)

- freshly grated mozzarella or cheddar ( to taste), freshly grated parmesan

How to ??

Prepare the sauce first, by slicing the bacon into small pieces, put it in a pan with the rosemary and cook it until "crunchy", when it's cooked, take it out of the pan, discard the oil.

In the same pan, put a little bit of butter and add the sliced and diced shallot, the diced garlic and the finely cut green onions. When they are cooked, add the canned tomatoes and the bacon. Simmer for about 10 minutes.

Get the chicken ready!

On another plate, beat together the three eggs, season with salt.

On a third plate, put the breadcrumbs

Take a chicken breast, put it in the flour, flip it to make sure it's fully covered with flour, then dip it in the eggs.

Repeat: flour first and eggs, then finally put it in the plate containing the breadcrumbs and make sure to cover it completely with the crumbs.

Using a deep frying pan, add about 1/2 inch deep of oil and heat. Once the oil is hot, put in the chicken for 2 to 3 minutes, flip it and cook for about 3 more minutes. Take it out of the pan, and proceed with all the breasts.

When they are all cooked, use some parchment paper in a cookie pan, set the chicken on top, cover with the tomato sauce and finally top with the cheeses.

Place on the middle rack, in the oven, preheated at 325˚ Fahrenheit, for about 8 minutes.

Serve as soon as out of the oven, with rice, veggies or pasta ( I used rice pasta).

It's a very filling dish, but it's also a delicious one!

Enjoy and let me know if you made it, and if you liked it :)

Comments

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