Chicken Parmigiana in 20 minutes
May 4, 2020
I know we have extra time on our hands with this lock down but conference calls, kids schooling, home working and keeping up with 25 group chats on Whats App is still time consuming. Even if you do not normally cook this recipe is very easy to make. I make this recipe in about 20 minutes and its delicious. If you do not want to waste your bread on breadcrumbs the shops do seem to have a small supply of pre-prepared breadcrumbs and I used those for this recipe. I rarely follow a recipe I have been cooking since I was 12. Therefore, if my instructions are not clear hit me up in the comments and I will get back to you.
- 2 skinless chicken breasts
- Seasoned flour
- Seasoned breadcrumbs (you can add Italian seasoning to the breadcrumbs. as well as salt and black pepper)
- 1 Egg beaten
- Olive Oil for frying
- 1/2 jar of good quality marinara – I make this normally but this is the 20 minute version!. There are some great sauces out there just avoid the mass produced and go for the slightly more expensive higher quality if your budget allows. I use Mezetta Home Made
- 1 desert spoonful of red pepper flakes
- A bunch of fresh basil
- Any type of Pasta
Heat the olive oil in a deep-frying pan. Put the water on to boil for the
pasta add salt and a little olive oil.
Place clingfilm on a cutting board and place the breasts on the clingfilm
then cover with another clingfilm layer. Keep the breasts as far apart as
possible. You use clingfilm to stop the chicken juice going everywhere (Not a
good idea, you do not want salmonella) Now pound the chicken with a meat hammer or a rolling pin until its flattened.
Dip the chicken in the seasoned flour then drop into the beaten egg. Coat
the chicken in the breadcrumbs.
Add the chicken to the hot olive oil and fry gently on both sides until
cooked and breadcrumbs are golden brown. Drop the heat a little to ensure the breadcrumbs do not go too dark. You do need the oil hot though to ensure the breadcrumbs are crispy. In the meantime, your water should have boiled add the pasta and boil until tender.
For the sauce use about half the jar and place on a medium heat. Add lots of
fresh basil and the red pepper flakes. The red pepper flakes give a nice kick
to the sauce.
Drain the pasta and toss in butter, pepper and a little lemon juice (you do
not need to use butter if you are watching calories)
Plate the chicken with the pasta and add a small amount of the sauce. Soggy
chicken is well awful so I do not add too much sauce before I serve. Serve the rest of the sauce in a gravy boat and diners can add to their own taste. Decorate with a sprig of fresh basil and serve with shaved Parmesan.