Chicken Parmigiana with Tomato, Basil Sauce
Serves:  4
Average: 2 (2 votes)
Difficulty:
Cuisine:
Saved:
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Recipe by: Gourmet Garden

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Chicken Parmigiana with Tomato, Basil Sauce
Ingredients:
Chicken Parmigiana with Tomato, Basil Sauce
Method:
Chicken Parmigiana with Tomato, Basil Sauce
  1. Bat the chicken breasts into large thin schnitzels by placing between two sheets of plastic wrap and batting with a rolling pin or the flat blade of a meat mallet. Take care not to make too thin or they will tear
  2. Coat lightly with seasoned flour, shaking off excess
  3. In a large shallow dish combine breadcrumbs, thyme and lemon zest. Dip the schnitzels into egg, and then coat with the crumbs. If time allows refrigerate for 20 minutes before frying, they will cook crisper
  4. Heat oil in a large pan and fry the schnitzels one or two at a time, for about 2 1/2 minutes on each side, until golden brown and cooked through
  5. In a small saucepan (or a microwave dish) heat the tomato sauce with basil
  6. To finish the chicken, spread grated mozzarella over each and cover with the hot sauce. Serve at once
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