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Chicken Parmigiana is a delicious Italian dish.
Many Italian restaurants offer different options for its preparation, but, ironically, Chicken Parmesan does not contain as much Parmesan as the name suggests.
The preparation was named after the Parma region where it is believed to have originated.
Chicken parmesan can be served over a portion of pasta or rice, mashed potatoes or with a salad, for those who prefer the lighter option.
2 pieces chicken breast
1/2 cup flour
2 eggs, beaten
1 can pesmet
1 teaspoon Kosher salt
2 cups mozzarella grated or finely chopped
Italian spaghetti sauce
Method of preparation:
Cut each chicken breast in half, then each piece in half again. You need to get pieces of meat of approx. 1 cm thick.
Season each piece with salt and pepper.
Beat eggs in a large but shallow bowl.
Put the flour on a plate or a flat plate.
Pass each piece of meat through the flour, on one side and on the other. Shake off excess flour.
Then, one by one, dip the pieces of meat in the beaten egg so that it is completely covered.
Then transfer the pieces of meat to another bowl in which you have previously mixed the breadcrumbs with a teaspoon of salt.
Heat the oil well in a pan and fry for 5-6 minutes, taking care to turn the meat over halfway through.
Remove the fried chicken breast on a plate covered with paper towels, thus removing excess oil.
Place the pieces of meat on a baking sheet in a tray, and place plenty of mozzarella on top of each piece of meat.
Put in the oven until just until the mozzarella has melted.
Remove the pieces of meat from the oven and add over each pasta sauce, and on top Parmesan and a little finely chopped parsley.
It can be served with pasta or salad.
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