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> Chicken Parmigiana with Tomato & Caper Salsa
Chicken Parmigiana with Tomato & Caper Salsa
Recipe By:
Blanco
blanco-australia.com
[1]
Serves:
4
Chicken Parmigiana
Ingredients
2 pieces of chicken breast
2 eggs, beaten
1/2 cup parmesan cheese, grated
1/2 cup plain flour
Salt and pepper
1/4 cup olive oil, plus extra
Method
For the chicken, slice across each chicken breast to give you 4 slices. With the larger pieces, half them again to give a total of 6 pieces
Pound with a mallet so that they are thin and even. Season with salt and pepper
Combine parmesan and egg together in a shallow dish and set aside
Preheat oven to 180°C on fan forced cooking function
Coat each piece with flour. Shake off excess flour before dipping into the egg mixture
Heat the oil in a frying pan on medium heat
Pan fry the chicken pieces for 2 minutes on each side. Transfer chicken into the oven to finish cooking for 10minutes (or until cooked)
Top each piece of chicken parmigiana with the tomato salsa and serve with salad
Tomato Salsa
Ingredients
4 Roma tomatoes, chopped
1/4 Spanish onion, finely diced
2 teaspoons capers, salt washed off
2 teaspoons cider vinegar
1 tablespoons olive oil
Method
In a mixing bowl, add the tomato, onion, capers, vinegar and olive oil. Season with pepper and set aside
Links
[1] http://blanco-australia.com/
